32 buist's fajmily kitchen gardener. 



till the plants appear, which will be in two weeks. Transplant 

 in June or July, when the weather is moist, in rows two feet 

 apart and twenty inches in the row. If the weather is dry when 

 planted, give them water every other day till they begin to 

 grow. Their further culture is to keep them clear of weeds by 

 hoeing and stiring the ground ; when they have advanced iu 

 growth, draw some earth to their stems, which greatly promotes 

 their luxuriance. 



They commence heading in October and continue till de- 

 stroyed by severe frost. The heads should be cut while they 

 remain close, and before they assume a seedy-like appearance. 



I^^ this, and more northern latitudes, it is necessary to put 

 these plants into a shed or cellar, to have them during Winter. 

 Lift them carefully before severe frost, and plant them in earth. 

 They will head well when thus treated, but south of Virginia 

 this vegetable may be had in perfection without the least trou- 

 ble, excepting the cultm*e. The seed is all imported from 

 Europe. 



BRUSSELS SPROUTS. 



Brdssica olerdcea, var. — Chou de Bruzelles, Fr. — Sprossen. 

 Kohl, Grer. 



This variety of the Cabbage is supposed to have originated 

 from the Savoy. It is a celebrated vegetable in Europe, espe- 

 cially near Bruxelles and other large towns in Flanders, where, 

 from October to April, it is an every-day dish on the table of 

 both the rich and the poor. Till recently very little attention 

 has been given to it in this country. 



Culture. — Sow the seed in April, and transplant in June, 

 or July, in the same manner as Broccoli. The leaves of the 

 plant are similar to the Savoy, crowning a stem about two feet 

 high, from which grow out numerous little cabbages of from 



