BROCCOLI. 177 



Of the autumnal sorts there should be two sowings, one 

 in the middle of April, and one in the middle of May. 

 As the plants acquire strength thej are shifted into the 

 open ground, where they are placed in lines tAvo feet 

 apart. The cape varieties are of great excellence, being 

 of a delicious flavor when dressed ; but, on account of 

 the plants being apt to start into flower, their cultiva- 

 tion has in many places been neglected. With proper 

 management, however, this tendency may be overruled. 

 The first sowing may be made on any border of light 

 soil, scattering- the seed very sparingly. In about a 

 month the plants may be transferred directly into a 

 quarter consisting of sandy loam, well enriched with 

 rotten dung. The greater part of the second crop 

 should be planted in pots, likewise directly from the 

 seed-bed. These plants are to be sunk in the open 

 ground till the heads be formed ; and in the end of No- 

 vember they are to be placed under a glass frame, where 

 very good broccoli may be produced during the severest 

 weather of winter. Mr. Ronalds of Brentford recoba- 

 mends that the Early White, which is also a desirable 

 sort, should be sown on a hotbed, and treated like the 

 secondary crop of cauliflower. 



The spring varieties are extremely valuable, as they 

 come into use at a season when the finer vegetables are 

 scarce. They are sown in the middle of March or the 

 beginning of April, and alford a supply from March to 

 May of the following year. The Late White (some- 

 times called Dwarf Tartarian) bears a great resemblance 

 to cauliflower, and often passes for it. 



To obtain seed of the Brassica tribe, the most ge- 

 nuine and characteristic specimens of the different va- 

 rieties should be selected in autumn, in such a state of 

 16 



