318 THE KITCHEN GARDEN. [April. 



Turnip -Cabbage, and Turnip-rooted Cabbage. 



The turnip-cabbage produces its bulb or protuberance, which 

 approaches to roundness, on the stem above ground, immediately 

 under the leaves. It is eatable when young, and about the size of 

 a tolerably large garden turnip. The bulb or protuberance must 

 be stripped of its thick fibrous rind, and then it may be treated and 

 used as a turnip. Some of their bulbs grow to twenty-three inches 

 in circumference and weigh upwards of twelve pounds. 



The seeds may now be sown and the plants afterwards treated 

 as you do cabbage, only that in earthing up the plants when grown 

 to a good size, you must be cautious not to cover the globular part, 

 which is to be eaten. They are much more hardy than turnips, 

 and in Europe are cultivated for the. feeding of cows and sheep, as 

 well as for table use; in either case they treat them as they do cab- 

 bages, or sow them like turnips, and afterwards hoe them out to 

 proper distances. 



The turnip-rooted cabbage has an oblong, thick root, pretty much 

 of the form of the winter radish, but very large, and is a valuable 

 article to cultivate for cattle, as it produces, with proper care, from 

 twenty-five to thirty tons per acre. It is extremely hardy, and 

 very seldom injured by frost, and would be found an excellent 

 sheep food in April, where the frosts are not overly desperate. It 

 merits attention from the farmer ami is frequently used for culinary 

 purposes, in the same manner as the turnip-cabbage. The tops 

 and sprouts make delicious greens in spring. 



Brussels Sprouts and Jerusalem Kale. 



The Brussels sprouts is an open headed cabbage, grows very 

 high, and is remarkable for producing a great quantity of excellent 

 sprouts in spring. 



The Jerusalem kale is one of the most hardy plants of the cab- 

 bage tribe: it never heads, but, the leaves after being pinched by a 

 smart frost, make most delicious greens, and boil greener than any 

 other of the cabbage kind; it bears a very severe winter, and affords 

 a grateful supply when most other plants perish. 



Both these kinds are cultivated in the same manner as cabbages; 

 their seeds may now be sown; but let it be observed, that they 

 stand the winter frosts better when planted in a gravelly soil than 

 in any other. 



Broccoli. 



There are several varieties of the broccoli, which arc all but late 

 heading varieties of the cauliilower, such as the Roman or purple, 

 the Neapolitan or white, the green and black broccoli, with some 

 others; but the Roman and Neapolitan are in most estimation. The 

 seeds should be sown in the early part of this month, if not before, 

 and afterwards, when of due size, pricked out in beds at the dis- 

 tance of four inches apart and watered, there to remain till arrived 



