58 Southern Gardener^ s Practical Manual 



BRUSSELS SPROUTS 



This is a very hardy variety of cabbage, bearing 

 small heads in the axils of the leaves on a long stalk 

 and a small cluster of leaves at the top resembling those 

 of the Savoy cabbage. These little heads are the edible 

 part. The large lower leaves are pulled off to encourage 

 the growth of the little heads. This tendency to pro- 

 duce the small heads is often seen in the common cab- 

 bage, especially where the natural formation of the head 

 is interfered with, thus manifesting a natural and per- 

 sistent effort to reproduce. 



The cultivation is practically the same as for other 

 cabbage. In this climate two crops may be grown in 

 one season, the first in spring and another in the fall. 

 The plants are quite hardy and both the leaves and the 

 heads are improved in flavor by frost. The top leaves 

 are usually gathered and used for greens a short time 

 before gathering the heads. 



The tops should be removed and the seed saved from 

 the flower -stalks grown from the little heads. 



The tender top leaves are first cut after they have 

 been frosted and put into hot water, which has been 

 salted, but the parts principally eaten are the heads. 

 They are quite tender and delicate, resembling the ten- 

 der leaves of the Savoy cabbage. 



CABBAGE 



This is probably more universally grown in the 

 family garden than any other vegetable. It is a bien- 



