BRUSSELS SPROUTS, 47 



BRUSSELS SPROUTS. 

 Chou de Bruxelles agets. Brassica oleracea. 



This plant frequently grows from three to five feet high, 

 and produces from the stem small heads resembling cabbages 

 in miniature, each being from one to two inches in diameter. 

 The top of the plant resembles the Savoy, when planted late. 

 The sprouts are used as winter greens, and they become 

 very tender when touched by the frost. 



The seed may be sown about the middle of May, in th© 

 same manner as Borecole, and the plants set out with a dib- 

 ble early in July. The subsequent treatment must be in 

 every respect as for Borecole. 



Some gardeners, with a view to furnish the New- York 

 markets with greens early in the spring season, when vege- 

 tables in general are scarce, cultivate the common Rape, 

 [Brassica Rajms ;) it being a good substitute for Brussels 

 Sprouts, which are not always attainable after a hard winter. 

 If Rape seed be sown early in September, the plants will 

 survive an ordinary winter, and produce top shoots or sprouts 

 early ; but it is best sown as soon as the gi-ound is suscepti- 

 ble of cultivation in the spring, say the last week in March. 

 The sprouts should be cut while young, as such greens then 

 command the best prices, and are more palatable than when 

 far advanced in growth. 



It may be necessary to add that, in cooking these sprouts, 

 as also Kale, Colewort, and greens in general, they should 

 be put into hot water, seasoned with salt, and kejDt boiling 

 briskly until tender. If it be an object to presei'\'e their 

 natural colour, put a small lump of pearlash into the water, 

 which also makes the coarser Idnds of cabbage more tendei 

 in the absence of meat. 



