340 The Principles of Vegetable -Gardening 



tively little known in the colder parts of the country. It 

 is grown on a very extensive scale about Norfolk, Vir- 

 ginia, and is shipped to the northern markets from New 

 Year's until the opening of spring. 



In the southern states a form of kale known as col- 

 lards is much grown, particularly in those regions which 

 are so warm that good cabbages cannot be raised. The 

 plants are grown as cabbage plants are, the seed being 

 sown very early in the spring, usually in a seed-bed 

 under protection, in order that the plants may get a 

 good growth before hot weather sets in. The leaves are 

 ready for eating in the fall. Sometimes young cabbage 

 plants are raised for greens and are known as collards. 



BRUSSELS SPROUTS 



The culture demanded by Brussels sprouts is essen- 

 tially that required by kale, except that the plants are al- 

 ways grown as a fall crop and they are usually started 

 in seed-beds. The plant is grown for the small heads 

 along the main stalk. 



Brussels sprouts is closely allied to kale, but along 

 the straight, strong stem little buds or miniature cab- 

 bages are borne, and these are the edible parts. A good 

 "sprout," as one of the buds is called, averages from 

 one to two inches in diameter. When the sprouts are 

 small and tender, they constitute one of the best arid 

 most delicately flavored vegetables of the cabbage tribe. 



The treatment for Brussels sprouts is essentially that 

 for cabbage. In the North the seeds ordinarily 'are 

 sown rather late in order that the plants may not mature 



