BRUSSELS SPROUTS AND CABBAGE. 



113 



of each leaf is a small cabbage, which seldom attains a diam- 

 eter of over two inches. These 

 little cabbages are the parts 

 eaten: they are much more 

 delicate than the commoncab- 

 bage and highly esteemed by 

 many. The plant requires the 

 same treatment as cabbage, 

 exceptthe plants can be grown 

 nearer together. While eas- 

 ily grown, it is doubtful 

 about its becoming a popular 

 vegetable, since in most of our 

 markets very little attention 

 is paid to quality, and the 

 common cabbage will proba- 

 bly continue to take the place 



of this vegetable on most tables. The variety most esteemed 



is known as Dwarf Brussels Sprouts. 



Fig. 52. Brussels Sprouts. 



CABBAGE. (Brassica oleracea. ) 



Native of Europe and Western Asia. — Biennial. — It grows 

 naturally to the height of three or four feet and scarcely re- 

 sembles any of our cultivated kinds. The part eaten is termed 

 the head and is simply a cluster of leaves enwrapping the top 

 of the stem. It attains the height of three or four feet, 

 when it goes to seed. The flowers are generally yellow in col- 

 or and conspicuous, though not large. There are three great 

 groups of cabbages distinguished respectively by their ( 1 ) red 

 leaves, (2) smooth leaves and (3) wrinkled leaves. Red cab- 

 bages are chiefly esteemed for pickling. The varieties with 

 smooth, light green leaves (common cabbage) are commonly 

 cultivated, while the Savoy cabbage, which has wrinkled leaves 

 and is of the best quality, is little grown, as it does not pro- 

 duce so abundantly as the common kinds. The original spe- 

 cies from which the cabbage has sprung is also the parent of 

 the cauliflower, kale and brussels sprouts. The seed of the 

 cabbage is dark brown in color, smooth and round. 



Soil. The best soil for cabbage is a rich alluvial, or prai- 

 rie loam, moist, yet well drained and in fine condition. While 



