CHAP. I. CULINARY VEGETABLES. 135 



In this country, in the way of Greens nothing can equal 

 Cauliflower-plants, cut when not quite half-grown, for flavour 

 and delicacy. 



BRUSSELS SPROUTS. 



A variety of Cabbage, which, instead of forming one single 

 head, produces numerous small ones, of about the size of a 

 pullet's egg. It is in season in Europe during the hard weather, 

 when other vegetables of the sort are unattainable, and is 

 accounted then a great delicacy. 



I have tried to cultivate it at Chinsurah, but though the 

 plants throve well they did not produce the crop of little 

 compact heads they do in Europe, but only ill-formed bunches 

 of small leaves, quite unfit for the table. At the several 

 vegetable shows of the Agri-Horticultural Society I have visited 

 at Calcutta I have never seen satisfactory specimens of this 

 vegetable exhibited. Possibly it might succeed in the cold 

 climate of the Upper Provinces, but the cultivation of it would 

 be hardly worth the trouble. S-. 



BORECOLE SCOTCH KALE. 



A variety of Cabbage remarkable for its crimped and plume- 

 like leaves, which spread abroad loosely, and never form, as 

 other kinds do, a compact head. Its principal merit in Europe 

 consists in its great hardihood. In this country there can be 

 no reason for cultivating it on that account. It has conse- 

 quently little to recommend it but its curious and ornamental 

 appearance. The time and manner of cultivation are the same 

 as for any other kind of Cabbage. 



CAULIFLOWER. 



Phool-Kobee. 



There are some eight or nine varieties of Cauliflower given in 

 the English seedsmen's lists, but none are to be preferred to the 

 sort called " Walcheren," which is of old and well-established 

 reputation. In the Upper Provinces this vegetable, raised 

 from imported seed, may be grown to perfection. Where such 

 is the case, none but imported seed should be made use of. 

 But in Lower Bengal it is from acclimated seed only that it 



