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hard) they will begin to (hew 

 their fmall Heads, which are Ibme- 

 what like a CoUifio-wer, about the 

 Beginning of December^ and will 

 continue eatable 'till the Beginning 

 of March. 



The Manner of preparing them 

 for the Table, is this i When your 

 Heads are grov/n to their full Big- 

 nefs, (as may be calily known by 

 their dividing, and beginning to 

 run up) then you fliould cut them 

 off, with about four Inches of- the 

 tender Stem to them; then ftrip 

 off the outer Skin of the Stem, 

 and after having wafli'd them, boil 

 them in a clean Linen-cloth, (as is 

 pradtis'd for ColliJIowcrs) and lervc 

 them up with Butter, O*^- ^nd if 

 they are of a right Kind, they will 

 be tenderer than any CoUiflowers, 

 tho' very like unto them in tafte. 

 When your tirft Heads are cut off, 

 in about a Month's time after they 

 will produce a number ot Side- 

 Ihoots, which being cut and ffript 

 of their outer Skin, are very ten- 

 der and as good as the firft Heads, 

 but are much fmaller. The fureft 

 way to have thefe good, is to be 

 flirnifli'd with frefh Seeds from 

 Italy every Year ,• for they are very 

 apt to degenerate in a Year or two, 

 if the Seeds are faved in England. 



The Roman Broccoli (if well ma- 

 naged) will have alfo large Heads, 

 which will appear like Ciufters of 

 Buds i thefe Heads muft be cut off 

 wit-h the Stems about fix Inches 

 long, which muft be ftript of the 

 outer Skin (as was dire<£led for the 

 former Sort), and then wafh them, 

 and boil them until their Stems are 

 tentier, whicfi will be in about ten 

 Minutes: Then take 'cm up, and 

 cat them with Butter, &c, zs Af- 

 paragus, to which it is little infe- 

 rior in Tafte. After the firft Heads 

 are cut off, the Stems will con- 



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tinue to furnifli Side-flioots for ms,T 

 two Months, which are as well- 

 tafted as the Heads, but are fmaller. 

 Thefe Plants do begin to furnifli 

 the Table in February, and will 

 continue till the Middle of April, 

 when natural Afparagus will come; 

 to fucceed them 3 and this being a 

 fcarce Seafqn for Kitchen-Herbs 

 renders 'em more valuable. 



In order to fave Seeds of this 

 Kind, fonie of the beft Heads fhould 

 be permitted to run up, and con- 

 ftantly keep 'em clear from Side- 

 flioots ; if this be duly obferved, 

 the Seeds may be faved very good 

 in England , tor this is not fo apt 

 to degenerate as the white Sort. 



The Manner of faving the Seeds 

 of all the Sorts of Cabbages, is, 

 about the Middle of Ociobsr, yoi^ 

 fhould make choice of fome of 

 your beft Cabbages, which you 

 fliould pull up, and carry to fome 

 Shed or other cover'd Place, where: 

 you fhould hang them up for three 

 or four Days by their Stalks, that 

 the Water may drain from between 

 their Leaves i then plant them in 

 fome Border under a Hedge or 

 f ale, quite down to the Middle of 

 the Cabbage, leaving only the up- 

 per-part of the Cabbage above- 

 ground, obfervingto raife the Earth 

 up about it, i^o that it may ftand 

 a little above the Level of the 

 Ground ; efpecially if the Ground 

 is wet, they will require to be 

 rais'd pretty much. 



If the Winter fhould prove very 

 hard, you muft lay a little Straw 

 orPeafe Haulm lightly upon them; 

 taking it off as often as the Wea- 

 ther proves mild, left by keeping 

 them too clofethey fhould rot. In 

 the Spring of the Year thefe Cab' 

 bages will flioot out ftrongly, and 

 divide into a great Number of fmall 

 Branches i you muft therefore fup- 



port 



