SPROUTS. 



91 



SPROUTS. 



This vegetable is like cabbage in many respects, but 

 in place of growing one large head, it produces many 

 small ones on the side of a stalk. While the Euglish 

 prize it highly, most Americans have never eaten it. 

 There is no extensive market for it. The tuft of leaves 

 growing terminally may be eaten, but the small heads 

 at the side of the stalk produce the delicious portions. 

 These heads are prepared much as cabbage or cauli- 

 flower, but will be found to have a different flavor 

 from either. 



Prepare the land just as for cabbage, but sow the 

 seed in the field where the crop is to grow. The seed 



must be sown thick enough 

 to feed all insects on that and 

 the adjoining plois, as they 

 usually* appear to be extra 

 severe on crops that one does 

 not wish to transplant. When 

 the plants are about six inches 

 high, they may be thinned out 

 to eighteen inches in the row. 

 In the matter of fertilizing, 

 cultivation and time of sow- 

 ing, follow that given for cab- 

 bage. 



Figure 11 represents a 

 '* Sprouts plant" trimmed to 

 FIG. 11. show the u sprouts." The 



leaves may be used as a substitute for collards, and 

 the sprouts used as cabbage or cauliflower. 



