BOOK I. BORECOLE. 11 



later sowings : they may be cut for use accordingly, and during the winter. The Savoys left standing 

 will continue good till the middle or end of February, when, or in the course of March, they open and 

 send up seed-stalks. 



3521. To save seed. See Cabbage. (3508.) 



SUBSECT. 4. Brussels Sprouts. Brassica oleracea, a subvariety of var. 7. sabauda, L., 

 and of B. o. var. 7. buUata, Dec. Chou de Bruxelles, or a jet, Fr. 



3522. The Brussels sprouts produce an elongated stem, often four feet high, from the 

 alae of the leaves of which sprout out shoots which form small green heads like cabbages 

 in miniature, each being from one to two inches in diameter, and the whole ranged 

 spirally along the stem, the main leaves of which drop off early. The top of the plant 

 resembles that of a Savoy planted late in the season ; it is small, and with a green 

 heart of little value. Van Mons says (Hort. Trans, vol. iii.), " If this vegetable be 

 compared with any other which occupies as little space, lasts as long, and grows as well 

 in situations generally considered unfavorable, such as between rows of potatoes, scarlet 

 runners, or among young trees, it must be esteemed superior in utility to most others." 

 Nicol considers it as deserving more general culture in Scotland ; and Morgan (Hort. 

 Trans, vol. ii.) says, it is an excellent sort of winter green for the table, but not 

 sufficiently hardy to last through the winter in England. 



3523. Use. The sprouts are used as winter greens ; and at Brussels they are sometimes served at table 

 with a sauce composed of vinegar, butter, and nutmeg, poured upon them hot after they have been 

 boiled. The top, Van Mons says, is very delicate when dressed, and quite different in flavor from the 

 sprouts. 



3524. Culture. The plants are raised from seed, of which an ounce may be requisite for a seed-bed, four 

 feet by ten feet. Van Mons, in the paper already referred to, says, " The seed is sown in spring under a 

 frame, so as to bring the plants forward ; they are then transplanted into an open border with a good 

 aspect." By thus beginning early and sowing successively till late in the season, he says, " we contrive to 

 supply ourselves, in Belgium, with this delicious vegetable, full ten months in the year; that is, from the 

 end of July to the end of May." The plants need not be placed at more than eighteen inches each 

 way, as the head does not spread wide, and the side leaves drop off. In this, as in every other respect, 

 the culture is the same as that of the borecole. 



3525. Gathering the crop. Morgan says, the sprouts must have some frost before gathered; but this 

 Van Mons assures us is an erroneous opinion. In Belgium, the small cabbages are not esteemed if of more 

 than half an inch in diameter. It is usual to cut off the top about ten or fifteen days before gathering 

 from the stem. In spring, when the sprouts are disposed to run to flower, their growth is checked by 

 taking up the plants, and laying them in the ground in any shaded spot. 



3526. To save seed. Van Mons says, it is usual to save the seeds indiscriminately 

 from plants which have or have not been topped ; but that he intends to save from the 

 tops only, hoping thereby to improve the progeny. Whatever mode be adopted, the 

 grand object is to place the plants where they will be in no danger of receiving the farina 

 of any other of the brassica tribe. 



SUBSECT. 5. Borecole. Brassica oleracea, var. 5. sabeUica, L. ; B. o. var. )8. acej>hala, Dec. 

 Chou vert, Chou cavalier, or Chou non pomme, Fr.; Kohl, Ger. ; Kale, Sax. ; and 

 Green Kale, Scotch. 



3527. The borecole contains several subvarieties, the common characteristic of all 

 which is an open head, sometimes large, of curled or wrinkled leaves, and a peculiar 

 hardy constitution, which enables them to resist the winter, and remain green and fresh 

 during the season. Morgan says, it is impossible to find a plant of more excellence for 

 the table, or more easily cultivated than the common borecole. Sinclair recommends 

 the Woburn perennial kale, which has been grown six years at Woburn Abbey. It 

 shoots up yearly from the stool, like a true perennial plant, scarcely ever flowers, and is 

 considered as producing more than thrice the produce of any other borecole, with a very 

 great saving of manure and labor. It is considered by Sinclair as peculiarly adapted for 

 farm and cottage gardens. 



3528. Use. The crown or centre of the plant is cut off so as to include the leaves which 

 do not exceed nine inches in length. It boils well, and is most tender, sweet, and deli- 

 cate, provided it has been duly exposed to frost. 



3529. Subvarieties. These are 



1. The green borecole, Scotch kale, or Siberian borecole 



2. The purple or brown kale 



3. The German kale, German greens, or curlies 



4. The variegated borecole 



5. The thousand-headed cabbage 



6. The cfuni de Milan 



9. The Jerusalem kale 



10. The Buda kale, Russian kale, Prussian kale, and by fome 



called the Manchester kale 



11. The palm-borecole, or chou-palmier 



12. The turnip-cabbage, or turnip-borecole, (B. o. Tar. . cad* 

 . .,,, *,. m .. rapa, Dec.) chou-navet, Fr. 



7. The Egyptian kale, rabi kale, or kohl robe 13. The Portugal or large-ribbed borecole 



8. Ragged Jack I 14. The Woburn perennial kale, with nnely cut leayes. 



3530. Estimate of sorts. The three first sorts are the most valuable, and the most generally cultivated : 

 the third sort is almost universally preferred in Britain. The seventh, eighth, and ninth sorts, being 

 dwarf, stemless plants, resist black frosts, and come in for a late supply ; the third, fourth, fifth, and tenth 

 sorts are merely curious plants, and the others are of little merit. 



3531. Propagation of the first thirteen species. All the sorts are propagated by seed, which is sold by 

 weight : and for a seed-bed four feet by ten, Abercrombie says, one ounce of seed is necessary. Sow in 

 the last fortnight of March, in April, in the beginning of May, and in August The first week in April 

 for the principal crop of German kale ; and the first week in August for the latest spring crop of Buda kale, 

 and which will be ready to transplant in September. 



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