ETC. | I 



standing the coldest winters of New England. The 

 blossoms, though bearing a general resemblance to those 

 of other members of the cabbage family, are yet quite 

 unique in appearance, and I think worthy of a place in 

 the flower garden. It is propagated both .by seed and 

 by cuttings of the roots, having the rows three feet 

 apart, and the plants three feet apart in the rows. It is 

 difficult to get the seeds to vegetate. Plant seed in 

 April and May. The ground should be richly manured 

 and deeply and thoroughly worked. It is blanched be- 

 fore using. In cooking it requires to be very thorough- 

 ly boiled, after which it is served up in melted butter 

 and toasted bread. The sea kale is highly prized in 

 England, but thus far its cultivation in this country has 

 been very limited. 



The Borecole or common kale is of the cabbage 

 family, but is characterized by not heading like the cab- 

 bage or producing eatable flowers like the cauliflower 

 and broccoli. The varieties are very numerous, some 

 of them growing very large and coarse, suitable only as 

 food for stock ; others are exceedingly finely curled, and 

 excellent for table use ; while others in their color and 

 structure are highly ornamental. They are annual, bi- 

 ennial, and perennial. They do not require so strong a 

 soil or such high manuring as other varieties of the cab- 

 bage family. 



The varieties are. almost endless : some of the best in 

 cultivation for table use are Dwarf Green (Hjrled or 

 German Greens. Tale Green Curled. Purple Bore- 

 cole, and the variegated kales. The crown of the plant 

 is used as greens, or as an ingredient in soups. The 

 kales are very liardy, and the dwarf varieties with but 

 little protection can be kept in the North well into the 



