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the leaves be tied up when they show forbearting, 

 it renders them mure forward, as has been already 

 seen. 



In cutting, especially with the spring crops, 

 it is often the custom, where thty are extensive, 

 to take every other row, and sometimes every 

 other plant in the remaining ones as they begin 

 to heart, leaving the rest to cabbage in a more 

 perfect manner. By these means a more abun- 

 dant produce is afforded. 



Culture in the Borecole kind. — The culture in 

 the different varieties of these plants is much the 

 same as in those of the Cabbage. The plants 

 are raised by sowing the seeds annually, from 

 March to the beginning or middle of April for 

 the main crops, and a smaller portion in the 

 beginning of May for a succession. They 

 should all be sown in open situations, not too 

 thick, and raked in ; — a quantity of the plants, 

 when the leaves are an inch or two broad, being 

 pricked out four or five inches asunder, to re- 

 main five or six weeks to obtain a proper degree 

 of strength; to be planted out finally in June 

 and July, in rows two feet or two feet and a 

 half asunder, and for the late crops early in 

 August, planting these in rows two feet apart, 

 andeighteen inches in the rows. Moist weather 

 should be chosen for this purpose. 



But it is probably a better method to let them 

 remain in the seed-bed till the periods of setting 

 them out where they are to remain. 



A small crop may also be sown in autumn, 

 or the beginning of August, to stand the winter 

 in young growth, and be planted out early in 

 the spring in order to be of the largest full size 

 in the following autumn. 



The plants require to be kept clear from weeds 

 in their early growth, and to have the earth 

 brought up well about their root-stems occasion- 

 ally as they advance in size. 



The sorts mostly cultivated are: the Green 

 Curled Borecole, Red Curled Borecole, Thick- 

 leaved Curled Borecole, and the Finely-fringed 

 Borecole. 



The plants mostly rise with a thick stalk often 

 a yard or more high, surmounted by a large head 

 of thick leaves, in some spreading horizontally 

 every way, being finely fringed and curled, but 

 in others growing more contractedly. They 

 never form close hi ads. In all, the stems pro- 

 duce numerous fine sprouts early in spring, 

 closely surrounding them for some length, and 

 -which, as well as the principal or main top 

 heads, boil exceedingly green and tender: the 

 main heads come in for use in autumn and 

 winter, and the sprouts early in spring. 



The Siberian Borecole, or Scotch Cale, is 

 another sort, some varieties of which grow tall 



in the stem, with large open heads ; others 

 shorter and more strong in the stem, with larger 

 heads of broad curlv leaves, in some spreading 

 out, and in others standing erect, but without 

 any tendency to form close heads or cabbage. 

 These are not so much in use as the above sorts} 

 but as furnishing shoots plentifully after the 

 heads are cut, they may be usefully cultivated for 

 supplies in winter and early spring. 



All the varieties are so extremely hardy as to 

 be capable of withstanding, in a great measure, 

 the severest winter seasons. 



Besides these varieties of Borecole, which 

 are cultivated for culinary purposes, there are 

 others of the perennial kind, with variegated 

 leaves and shrubby branching stems, constantly 

 retaining their leaves, which are grown as or- 

 namental plants. 



These are mostly raised by planting the off- 

 set-slips, or slips of the side-shoots, in the early 

 spring or summer seasons, supplying them well 

 with water till they have taken root, and become 

 well established in the ground. 



The Green Colewort is another plant of the 

 Open-headed Borecole kind, that is sometimes 

 cultivated for culinary purposes, though it has 

 lately given way to the Cabbage Coleworts, as 

 being less tender and sweet. It is raised by 

 sowing the seeds in July and August, as in the 

 Cabbage Colewort kind, and setting the plants 

 out in open situations in the autumn and early 

 spring months. 



The Anjou Cabbage or Colewort is also of the 

 Borecole kind, having a very large open head. 

 It is raised by sowing the seeds and setting out 

 the plants in similar situations and preparations 

 of the land, and at the same periods as in the 

 other sorts. But the plants must have more 

 room allowed them. They likewise require 

 the same sort of culture while growing. 



Chou de Milan, or what is usually known by 

 the title of Brussels Sprouts, is a sort of Open- 

 headed Colewort, which is likewise cultivated for 

 culinary uses, as affording abundant supplies of 

 sprouts at almost all seasons. 



The method of culture and increase with these 

 is the same as in the other Coleworts, as well as 

 by planting pieces of their perennial roots, which 

 grow readily and increase very rapidly. Good 

 ground well dug over and enriched by manure in 

 an open exposure should constantly be employed 

 for the purpose. 



Culture in the Tmnbp- Callage kind. — The me- 

 thod of cultivation with plants of this sort 

 differs but little from that employed in others of 

 the Cabbage kind. 



The plants are propagated by sowing the 

 seeds annually in March, April, and June, on 



