OTHER CABBAGE SPECIES. 179 



Rape is chiefly valuable as an agricultural plant for feeding cattle. 

 The cole seed, as it has been called, when sown for this purpose, is 

 sown the middle of June. The ground is prepared like that for tur- 

 nips. The quantity sown is from 6 to 8 pounds the acre. The plants 

 are hoed like turnips 2 or 3 times, being however nearer together. 

 It is recommended to keep them for scarcity in winter, when there is 

 no other green food. If the stalks are left in the ground, they will 

 shoot out aijain early in spring and produce a crop in April, which 

 may be fed off or run to seed. The plant withstands the winter, and 

 affords a bite for sheep and cattle when nothing else is green. The 

 curled colewort, or Siberian borecole is preferred. 



Eape fattens sheep, as if by magic, and comes in timely between 

 tares and turnips. In drilling, the ground should have manure. It 

 is biennial, and seeds the 2d year. Plants intended for s-eed, should 

 not be eaten down. A fair crop of seed is 35 bushels per acre. It is 

 cut with the sickle, laid in rows and then thrashed, taking care to 

 lose no seed. The seeds are spread thinly on the barn floor and often 

 turned ; the herbage is excellent for cattle. 



Rape and cole seed are different varieties of a plant, with yellow 

 flowers growing on ditch-banks and amongst corn. It is distinguished 

 from others of the tribe by its root being a continuation of the stem. 

 When the cole and rape seed are sown together, the 1st is known by 

 its being higher, more soft and less branched. The rape commonly 

 stands for seed and the cole for cattle. The cake, after the oil is ex- 

 pressed from rape seed, is well known for its value in fattening cattle. 

 The roots are often eaten like turnips, and the stalks are used for fod- 

 der, fences, or are burned for their ashes. 



SAVOY, Sabauda (wrinkled) from Savoy, a district near Italy, 

 where this variety of the cabbage was first cultivated. The general 

 properties of this are the same as those of other varieties of the tribe. 

 It should always be a little frost-bitten and not hard before used. The 

 sub-varieties cultivated are but 3, the Large Green, Dwarf Green, and 

 Yellow. Its culture is also like that of other varieties. It is a very 

 useful vegetable and should be generally cultivated. 3 or 4 sowings 

 are advised for a succession. It is sometimes planted between beans 

 or peas, &c. 



MILAN CABBAGE, the choux de Milan of the French. This is 

 a variety much cultivated about Milan, growing tall, and producing an 

 open, central and delicate head, with numerous equally fine sprouts. 

 It is cultivated like the green kail, but requires more room. 



BRUSSELS SPROUTS, a variety of the Savoy cabbage. There is 

 but one variety which is in much repute as a dish for the table. It is 

 much cultivated in Flanders. The stem is 3 feet high, with many 

 shoots having heads like miniature cabbages, which are used as win- 

 ter greens. After the sprouts are frosted, which makes them tender, 



