TURNIP-ROOTED CABBAGE (SWEDISH TURNIP) 171 



summer, the plants soon run to seed. Accordingly it is usually 

 grown in the same way as Turnips ; that is, it is sown about the 

 end of July, or in August, for an autumn or early winter crop. 

 The seed is sown in drills, with a space of 16 to 20 in. between 

 them, and the seedlings are thinned out two or three times. When 

 they are fully grown, the leaves are often 20 in. long, including the 

 stalk. The leaves are eaten boiled, like Borecole, and the ribs are 

 sometimes sent to table like Asparagus, Broccoli, or Chard Beet. 



Heading Chinese Cabbage or Pe-Tsai {Brassica sinensis, 

 L.,var.}. Native of China. Annual. The Pe-tsai,like the Pak-choi, 

 differs entirely in appearance from the Cabbages of Europe, being 

 rather like a Cos Lettuce in aspect Like it, it sometimes forms a 

 long, rather full and compact 

 head, and sometimes grows in a 

 plain cluster of half-erect leaves, 

 disposed in the form of a funnel. 

 The ribs are not so white as 

 those of the Pak-choi ; they are 

 pretty thick and fleshy, and 

 the blade of the leaf, although 

 narrower at the base, is continued 

 down the whole length of the 

 stalk. The leaves are slightly 

 crimped, undulated at the edges, 

 and pale or light green. The 

 seed very much resembles that 

 of the Pak-choi. Its germi- 

 nating power lasts for five years. 

 The floral parts of the plant are 

 similar to those of the Pak-choi, and both plants are cultivated 

 and used in precisely the same manner. 



There has also been imported from China a form of Brassica 

 sinensis with perfectly round dark green leaves, narrowed at the 

 base into the stalk, forming extremely dense tufts or rosettes ; the 

 flower-stems also are much shorter than those of the Pe-tsai or 

 the Pak-choi. This plant does not appear to be of much account 

 as a table vegetable. Botanicalfy, it exhibits in excess the charac- 

 teristics which distinguish Brassica sinensis from Brassica oleracea. 



Improved Heading Chinese or Pe-tsai Cabbage. A fine 

 strain of Chinese Cabbage, vigorous and rapid. It can be recom- 

 mended as a winter vegetable for mild climates. The leaves are 

 large, light green, and curved at the edge ; the rib is broad and 

 white, only slightly bare at the base. The first leaves are spreading 

 -and curved outwards, the later ones cover one another like those of 

 a Cos Lettuce, and form a fine tall head, weighing easily 4 lb. and 

 over. It should be sown during summer for use in the autumn 



Improved Heading Chinese Cabbage. 



