06 SEA-KALE. 



ciifiiely, and let it proceed to that state in which Broccoli is 

 usually cut, and use it as such, you will find it an excellent 

 substitute ; and this gi'eatly enhances the value of the plant; 

 as Broccoli does not stand our winter frosts, and can only be 

 had when carefully protected, as recommended when treat- 

 ing of that vegetable ; but Sea-Kale is sufficiently hardy to 

 bear our winter frosts, without much injury. You are not 

 to weaken the roots too much by over-cutting, for in that case 

 it would injure their next year's bearing : some of the shoots 

 should be allowed to grow, to carry on a proper vegetation, 

 and strengthen and enlarge the roots. Great care should be 

 taken in cutting, not to injure the crowns of the roots by cut- 

 ting the shoots too close to them. Sea-Kale should be dressed 

 soon after it is cut, as the goodness of the article greatly de- 

 pends on its not being long exposed to the air. 



If you choose to force Sea-Kale, dig a trench all round a 

 small bed, about three feet wide, and thirty inches deep ; fill 

 it wdth hot dung, and as it sinks, raise it. This will make 

 the plants grow ; and if hand lights are set over them, it 

 will accelerate their growth. 



To have this rare vegetable in perfection, it should be 

 cooked as soon as gathered. Let it be first soaked in water, 

 seasoned with salt, for half an hour ; then wash it in fresh 

 water, and put it into the cooking utensil ; keep it boiling 

 briskly, skim clean, and let off* steam. When the stalks are 

 tender, which may be expected in from fifteen to twenty-five 

 minutes, according to size and age, take it up, dish it, and 

 serve it up with melted butter, gravy, and such condiments 

 as are most agreeable to the palate. 



