^46— How to Make the Garden Pay. 



Green Curled Scotch, \A/'inter Greens. — Very hardy, two 

 to three feet high, has many large and beautifully curled leaves, 

 which, after exposure to frost, make excellent winter greens, and 

 sprouts for spring salad. The plant is one of the hardiest of 

 the whole tribe. • 



European seedsmen list a large number of varieties, little 

 grown in America, among them the following : 



Intermediate Moss Curled. 



Tree Cabbage, or Jersey, which grows four to five feet 

 high in the first year ; for cattle. 



Marrow Kale, a large, coarse sort, with thickened stem, for 

 cattle. 



Dwarf Purple Curled, with very dark, curled leaves, much 

 used for winter greens. 



KOHL-RABI. 



Brassica Cmilo-rapa. Q^xva-Axv, Kohlrabi ; F tench, C/iouRadr; 

 Spanish, Col de Nabo. — In this we have another vegetable much 

 less cultivated in American gardens than it deserves. As easily 

 grown as any member of the cabbage family, it yields in its 

 swollen, fleshy stem a most palatable dish, which 

 combines the cabbage and turnip flavors, but in 

 a more refined degree. It is deliciously tender, 

 especially when used just when fully grown ; 

 but when old, becomes hard, tough and unfit for 

 the table. The usual method of culture is to 

 sow seed in drills, 15 or 18 inches apart, and 

 thin to 6 or 8 inches in the row. The time for 

 ° " ^ '■ sowing is from early spring until summer, so 

 that a succession may be had from early summer until winter. 

 Keep the ground loose and free from weeds. With careful 

 handling, kohl-rabi can also be transplanted successfully. 



VARIETIES. 



Early Vienna, Improved Imperial. — This, unquestion- 

 ably, is the best for forcing, late planting, and for general table 

 use. The tops are very small and leaves short, with slim stalks ; 

 the balls (bulbs, heads or whatever we may call them) handsome, 

 forming very early, and retaining their delicious tenderness for 

 a long time. There is also a purplish variety of this in cultivation. 



Large ^Vhite. — The balls form much later in this than in 

 the preceding and grow to a large size. The leaves also grow 

 large, with stout leaf-stalks, so that it is easily distinguished from 

 the Vienna by its much heavier top. Requires nearly the whole 

 season to come to full development. For the kitchen garden it 

 will be found a good companion to the Vienna. If both are 



