128 BRASSICACEOUS PLANTS. 



before the closing-up of the ground. If reset in the follow- 

 ing spring, they will furnish an abundance of tender sprouts, 

 which resemble Coleworts or Brussels Sprouts in flavor and 

 delicacy. 



Use. " The tender, upper part alone is eaten. They 

 are often, but not always, frozen when cut ; and, when this 

 is the case, they should be put into a cool cellar, or in cold 

 water, until the frost is out of them. The beautiful curled 

 leaves are quite ornamental. 



Varieties. The varieties are numerous, but, in many in- 

 stances, not well marked or defined. Though sometimes 

 found in our gardens, they do not appear to attain that de- 

 gree of perfection in this country which they are said to 

 possess when grown under the climate of Great Britain. 



Of the twenty varieties described in the " FIELD AND 

 GARDEN VEGETABLES OF AMERICA," the Dalrneny Sprouts, 

 Dwarf Green Curled, Green and Red Marrow-stem, Nea- 

 politan, Purple, Thousand-headed, and the Variegated, ap- 

 pear to be the most prominent. The leaves of the latter 

 are lobed, and finely curled. They are also beautifully va- 

 riegated, sometimes with green and yellowish-white, or 

 green and purple, and sometimes with bright red and 

 green. 



It is frequently grown as an ornamental plant, is occa- 

 sionally employed for garnishing, and is sometimes put into 

 bouquets. It is very good cooked after frost, but is not 

 quite so hardy as the Purple Borecole. 



BROCCOLI. 



Brassica oleracea var. 



In its structure and general habit, the Broccoli resembles 

 the Cauliflower. Between these vegetables, the marks of 

 distinction are so obscure, that some of the white varieties 



