174 KITCHEN GARDEN. 



May, and the seedlings are planted out in moist weather 

 during summer, in rows two feet asunder. The Buda 

 Kale is sown in May, planted out in September, and, 

 being hardy, affords a supply in the following spring. 

 The Woburn kale, being nearly a perennial, may readily 

 be propagated by cuttings, six inches long, in any of 

 the spring months. 



Of the Turnip-Rooted Cabbage, or Khol-rtihe, there 

 are two kinds, one swelling above ground (Chou-rave), 

 the other in it (Chou-navet). There is nothing pecu- 

 liar in the culture, unless that, in the case of the first 

 mentioned, the earth should not be drawn so high as to 

 cover the globular part of the stem, which is the part 

 used. The seed may be sown in the beginning of June, 

 and the seedlings transplanted in July; the vegetable 

 is thus fit for use at the approach of winter. Of the 

 Chou-rave the French have a cut-leaved variety, which 

 is considered as rather earlier than the common sort. 



Cauliflower. This is cultivated for the sake of the 

 flower-buds, which form a large, dense cluster or head, 

 and afford one of the most delicate products of the 

 kitchen garden. There are three varieties, the Early, 

 the Late, and the Reddish-stalked ; but these seem to 

 present scarcely any well-marked distinction; the earli- 

 ness or lateness depending on the time of sowing. Of 

 late a sort called the Large Asiatic has come much into 

 use. 



The sowing, for the first or spring crop, is made in 

 the latter half of the month of August ; and, in the 

 neighborhood of London, the growers adhere as nearly 

 as possible to the 21st day. A second sowing takes 

 place in February on a slight hotbed, and a third in 

 April or May. 



