BRUSSELS SPROUTS. 27 



resembles in form, appearance and flavor, and seems to 

 require a moist, cool climate to meet with success. 



For a seed crop, the plants are not allowed to form 

 full heads, but sowing is made later than when such is 

 the purpose, usually in northern latitudes in July. 

 Tendency to head may be retarded when it shows by 

 transplanting at once in fresh soil. On approach of 

 winter, the plant with the root entire is taken up and 

 stored in a trench, after the manner hereafter described 

 for wintering over cabbage. If but a small quantity of 

 seed is to be saved, plants may be kept over winter in a 

 cold frame, or in a cellar. 



As soon as the ground can be worked in spring, 

 plants are set out in rows three feet apart, two feet 

 in the row. Draw up earth well about plants, repeating 

 as they advance in growth. Cultivate thoroughly and 

 keep down weeds. Rogue by pulling up those plants 

 which produce large, coarse and wavy leaves, and 

 manifest impurity as respects color of flower. 



Harvesting, threshing and cleaning are similar to 

 borecole. 



Market. Every seedsman keeps broccoli in stock, 

 although sale of seed is somewhat limited as compared 

 with many other varieties. But little seed is grown 

 here, importation from Europe being depended upon. 



In a good season, seed yield is 250 to 300 pounds per 

 acre; imported seed is laid down in New York at from 

 SI. 50 to $2.00 per pound. 



BRUSSELS SPROUTS. 



Also a member of the cabbage family, diminutive 

 sprouts or heads being formed along the stalks in the 

 axils of the leaves. It is hardier than ordinary cab- 

 bage. 



