48 THE CULINARY GARDEtf. [MAR, 



of eighteen inches at least, if you would have the 

 root in perfection ; and break the earth fine, if any- 

 wise heavy. Choose the dark-red or purple sort, 

 with small tops. The large-leafed kinds produce 

 poor spindly roots. I have met with an excellent 

 sort in the north of Scotland ; a dark-red, turnip- 

 rooted kind, with small tops. I believe it was in- 

 troduced by a market gardener at Dundee ; and I 

 have been told he had the seeds from the master of 

 a Dutch or Hamburgh vessel. 



After digging or trenching, roll the ground light- 

 ly, or tread it smoothly ; and sow in drills thinly, 

 an inch deep, and twelve or fifteen inches asunder, 

 according to the quality of the soil. Cover with 

 the hoe or the foot, and smooth all with the rake. 



Of sowing BrocolL 



The middle or end of the month is soon enough 

 to sow, as plants sown sooner are apt to start, or 

 button. Sow of the dwarf-purple, green, or of the 

 dwarf sulphur-coloured kinds, thinly, on a bed of 

 light earth, in an open exposure. Cover to a quar- 

 ter of an inch in depth, and rake fine. * 



Of sowing Brussels Sprouts. 



Brussels sprouts may also be sown any time in 

 the month, and in all respects as directed above 

 for brocoli. 



Of sowing and planting Cabbages. 

 Sow more white cabbages, for crops to succeed 

 those sown last month, and for a full crop ; likewise 

 now sow red cabbages. Plant out full crops of all 



