CULTURAL DIRECTIONS 



253 



tied to blanch the heads, as in the production of cauli- 

 flower. White Cape and White French are the leading 

 varieties grown in the United States. 



BRUSSELS SPROUTS (Brasslca oleracea, var. gem- 

 mifera). 



331. Character. Brussels sprouts is one of the many 

 variations of cabbage. Instead of a single head at the 

 top of the stem, a large bud or miniature head is borne 

 in the axil of each leaf, so that little heads are scattered 

 all along the tall stem, which is crowned with a cluster 

 of loose leaves. (Figure 65.) 



The solid little heads or 

 "sprouts" as they are known, 

 from I to 2 inches in diameter, 

 are cooked and pickled in the 

 same manner as cauliflower. 

 They are regarded as fully as 

 tender and delicious. This 

 vegetable is most appreciated 

 during fall and winter months. 



332. Importance. Brussels 

 sprouts find ready sale on the 

 large city markets, and should 

 be grown much more exten- 

 sively. Many Americans are 

 not familiar with the excellent 

 quality of this vegetable. The 

 demand for it in the large cities 



of this country is due mainly to the foreign population. 



333. Culture. The culture is practically the same as 

 for cabbage. Well-bred seed is exceedingly important. 

 Sowings may be made under glass the first of February, 

 transplanting the seedlings to the cold frame in March 

 and to the open ground in April. The plants are slightly 

 ler.s hardy than cabbage. For the late crop, sowings 



FIG. 65. BRUSSELS 

 SPROUTS 



