KITCHEN GARDEN. 173 



The Coliflora, for its branches, buds, and flowers ; 



The Rapa-Brasica, for its root ; and 



The Napus-Brasica, for its stem. 



With the first and last of these varieties we have 

 nothing to do, as they belong exclusively to field 

 culture. We begin, therefore, with 



The Green, of which there are many sub-varieties, 

 called by different names, as borecole, Jerusalem 

 kale, Scotch kale, Brussels sprouts, Cavalier, &c., 

 &c.. some of which are red and others green, some 

 curled and others smooth, but agreeing in two cir- 

 cumstances : the open erect leaf, and a power of 

 resisting frost much beyond that of any other vari- 

 ety of the family. It is this last circumstance that 

 particularly recommends it ; for a frost that would 

 be destructive of head cabbage will make kale 

 better. This fact determines its use in garden cul- 

 ture, which is always for winter and spring greens. 



Head cabbage, like the preceding, is subdivided 

 into races, distinguished from each other by the 

 smoothness or curl of the leaf, and by the colour 

 of the flower. Of the smooth-leafed and yellow- 

 flowered race, the most approved varieties are the 

 early dwarf, the early York, the early Bonneuil, 

 the white Alsace, the red cabbage, and the Stras- 

 burg or Quintal.* Of the curled sort, the early 

 Milan, the Milan taper, the golden, and the green 

 dwarf Savoy, are the best. 



The Cauliflower. The organization of this race 

 differs considerably from those we have mentioned. 

 In them the juices are principally determined to the 

 leaves, whereas in this they are directed to the ped- 

 uncles, producing a mass of branches and buds 

 equally tender and delicate. Of this race there are 



* In the cultivation of the cabbage (and in this they appear 

 to 'have been very successful), the Romans particularly aimed 

 at giving to the plant great size. " Caule in tantum saginato, 

 ut pauperie mensa non capiat," says Pliny. " The cabbage of 

 euch size that the dish would not hqjd it." 

 P 2 



