BRA 



BRA 



shape, and comes into use about the same time, 

 continuing till November, is also valuable. The 

 Hollow Cabbage is likewise a large and good 

 tender sort, being fit for use nearly about the 

 same period. The Drum-head or Flat-topped 

 Cabbage is a large hardy kind, for late use; 

 but is now chiefly cultivated for cattle. The 

 Musk Cabbage, which is a middle-sized, tender, 

 crisp kind, having a musky scent and conti- 

 nuing good till a late period. The Giant or 

 Great Scotch Cabbage, which is a close-heading 

 large sort, continuing for late use. It is much 

 employed for cattle. The American Cabbage is 

 also a large good kind, as likewise the Devon- 

 shire Cabbage, but chiefly for field culture. The 

 Red Cabbage, which is a thick-leaved, close- 

 heading, hard sort, of a deep red colour, princi- 

 pally employed for the purposes of pickling or 

 sallads, from the beginning of autumn till the 

 following spring. 



The Savoy Cabbage, B. ol. Sabauda, having a 

 roundish, oblong, closely-cabbaged head, con- 

 stituted of roundish, crumply, curled leaves. 



The varieties principally cultivated of which 

 are: the Common Green Savoy, the Large Green 

 Dutch Savoy, the Yellow Savoy, the Round- 

 headed Savoy, the Oval-headed Savoy, and the 

 Sugar-loaf Savoy. 



These are all excellent cabbages for winter 

 use, as standing the frosts better than most 

 other sorts, and forming large heads without 

 cracking. 



Fimbriated Open Cabbage, or Borecole, B. 

 ol.jimbriata, which has a tall stem, with an 

 open loose head at the top, constituted of ob- 

 long, cut, fimbriated, curled leaves, spreading 

 openly without any tendency to cabbage. 



The principal varieties introduced into culti- 

 vation are : the Green Curled Borecole, the Red 

 Curled Borecole, the Thick-leaved Curled 

 Borecole, and the Finely-fringed Borecole. 



The perennial sorts of Borecole, with vari- 

 egated leaves are also sometimes cultivated as or- 

 namental plants. 



Siberian Borecole, Scotch Cale or Kale, B. 

 ol. sabellica, which has a strong stem topped 

 by a large open head, formed of oblong, 

 roundish, broad, thick, cut, curly leaves, but 

 which does not cabbage. 



There are several varieties in culture; as the 

 Reddish-brown Cale, Dark-red Cale, and Green 

 Cale. 



Green Common Open Colewort, B. ol.viridis, 

 which has a short stem with an open head at the 

 top, constituted of leaves of a somewhat oblong 

 form, without cabbaging. 



Turnip Cabbage, B. ol. napabrassica, which 

 has the stem and root swelling out so as to form 



turnip-shaped bulbs, heing crowned with a 

 head of open oblongish leaves which do not 

 cabbage. 



The cultivated varieties are, the Turnip 

 Cabbage with the bulb above the ground, and 

 the Turnip Cabbage with the bulb below the 

 ground. 



Clustered Brassica, or Cauliflower, B. oL 

 cauliflora lotrytis, which has a rather short 

 upright stalk, topped by an open head of oblong, 

 narrow, plain, entire leaves, which do not 

 cabbage, but contain a clustered flower-head in 

 the middle. 



The varieties employed in cultivation are, the 

 Early Cauliflower, and the Late Cauliflower. 



Though this is supposed a variety of the 

 common Cabbage, improved by cultivation, 

 there seems a specific difference between the 

 two plants, both in their growth and produce; as 

 in the common Cabbage they are broad, 

 roundish, and thick, while in the Cauliflower 

 they are long, narrower, erect and pointed, as 

 well as less numerous. 



They are easily distinguished when the plants are 

 young; the former putting out one upright stem 

 from the centre, which afterwards divides into 

 several branches; while the latter sends out 

 many flower-stems from the part which is eaten, 

 which is a compact collection of the heads of 

 these stalks, dividing afterwards into so many 

 stems, and branching out into many spreading 

 shoots, so as to form a large spreading head 

 when in flower, but never rising pyramidically as 

 in the former. 



The Caulifloweris said tohavebeen first brought 

 to this country from the island of Cyprus. 



Italian Cabbage, or Brocoli, B. ol. Italica, 

 which has a strong erect stalk, with a large 

 open head at the top, constituted of dark and 

 light green oblong plane leaves, not cabbaging, 

 but forming a clustered flower-head in the 

 middle. 



The varieties usually in cultivation are : the 

 Early Purple Brocoli, which isaplant of moderate 

 growth, producing smallish purple heads at an 

 earlier period than in the others; the Purple Bro- 

 coli, the Green Brocoli, and the Blue Brocoli. 

 And in the Late Purple Brocoli, which grows 

 much stronger and forms larger and more per- 

 fect heads, they are the Purple-headed Brocoli^ 

 Dwarf Purple Brocoli, Blue Brocoli, Brown 

 Brocoli, Green Brocoli, and Yellow Brocoli. 



The White or Cauliflower Brocoli, which is a 

 curious sort that grows strong and tonus large 

 close heads resembling those of the Cauli- 

 flower. 



The Black Brocoli, which is a hardy sort grow- 

 ing high, but producing in general smaller and 



