KALE OR BORECOLE. 



The nomenclature of this vegetable is decidedly 

 mixed; there are many varieties and sub-varieties, 

 and each has its local or popular names. Of the 

 Kale there are three distinct types, the Scotch, Sibe- 

 rian, and brown or purple; of these there are tall, 



Fig. 13 Dwarf Scotch Kale. 



dwarf and intermediate sorts. In some localities 

 they are classed sprouts, in others German greens, 

 but now, in our markets it is generally known as 

 kale without regard to variety or type. The dwarf 

 curled or finely-fringed varieties are now the most 



90 



