26 THE SEED-GROWER. 



are left to remain for a week or so to become dry. A 

 cloth to catch loose seeds should be placed in the wagon 

 used for hauling to the barn. 



Threshing, Cleaning. Threshing may be done in 

 the threshing machine, or with a flail on a cloth spread 

 on the floor. In using the machine, it should be pre- 

 viously examined to see if free from seeds, which may 

 have lodged in cracks, shelves, etc., from previous 

 crops. Clean by running through the fan -mill; after 

 which spread seed on a cloth in the drying-room, and 

 leave for several weeks or longer to become thoroughly 

 dry. It may then be run through the seed-cleaner 

 again for final cleaning, and afterwards stored in sacks. 



Market. The demand for kale seed is extremely 

 heavy, more especially among those seed-dealers located 

 in New York, Philadelphia, Baltimore, Richmond, 

 Norfolk, and Charleston, who supply truckers or farm 

 gardeners in the South, where this vegetable is grown 

 extensively as a farm crop for Northern markets. Up- 

 wards of 200,000 pounds of seed are used annually by 

 the trade, most of which is imported from Europe; the 

 balance is produced mainly on Long Island, New York, 

 of quality equal to best European. There is no neces- 

 sity for importation whatever, as all the kale seed in 

 demand in the United States may be grown at home at 

 as low cost of production as foreign seed. 



In good seasons, a seed-crop is from 750 to 1,000 

 pounds per acre. European seed is laid down in New 

 York at from fifteen to twenty cents per pound. 



BROCCOLI. 



The same cultivation answers for broccoli as is neces- 

 sary for cabbage, it being a member of the same family, 

 broccoli is hardier than cauliflower, which it closely 



