THE CABBAGE. 173 



The principal subvarieties are the Early Green, the 

 Dwarf, the Yellow, and the Winter or large Late Green, 

 of each of which there are various forms. The seed is 

 sown in autumn and in the end of spring ; and two 

 plantings may take place in April, and in June or July. 



Brussels Sprouts. This vegetable is allied to the 

 foregoing, but does not close or cabbage. From the 

 axillae of the stem-leaves proceed little rosettes or 

 sprouts, which resemble savoy cabbages in miniature, 

 and form a very delicate morsel. The seed should be 

 sown in spring, and the seedlings planted out before 

 midsummer, during showery w^eather. In October the 

 plants should have additional earth drawn to their 

 roots, to firm them, and save them from being destroyed 

 by frost. The earliest sprouts become fit for use in 

 November, and they continue good, or even improving 

 in quality, till the month of March following. Mr. Van 

 Mons, of Brussels mentions {Lond. Hortic. Mem., vol. 

 iii.), that by successive sowings the sprouts are there 

 obtained for the greater part of the year. In spring, 

 when the plants have a tendency to run to flower, their 

 growth is checked by lifting them, and replanting them 

 in a slanting direction, in a cool, shady situation. 



Open Kale or Borecole. The principal subvarie- 

 ties are : 



German Greens, or Curlics, Jerusalem Kale, or Eagged 



green, yellow, and red. Jack. 



Scotch Kale, green and purple. Woburn Kale. 

 Delaware Greens. Jersey Kale. 



Buda, or Russian Kale. 



Of these the first two are considered the most valua- 

 ble, and are the sorts chiefly cultivated in England. 

 The seed is sown at various times from February to 



