VEGETABLES DESCRIPTION AND CULTURE. 



293 



Virginia, but the product is rather small, and the plants 

 are very subject to the aphis during the winter. 



The Best French or Kosebekky is the variety gen- 

 erally planted in the South. 



For Seed. — Cut off the top of the stem and permit the 

 flower stalks to spring from the little heads only. Keep 

 at a distance from all the other #> p^WkMh 

 varieties of Brassica, in order to W^"^.*^r^"''.'-J^) ^ 

 have pure seed. <^v^r"; ^r^y^;^ ^\ 



Use. — The top boiled for win- ^^^^^fef^ 1 ^^^ 

 ter greens is very delicate in 

 flavor and similar to the Savoy. 

 But the little sprouts after they 

 have been touched with frost, 

 which very much improves them, 

 are the parts most used. The 

 sprouts are fit for use all winter. 



Marketing. — See Borecole. 



CABBAGE. 



(Brassica oleracea, var. capitata.) 

 This is a Cruciferous biennial 

 plant, quite hardy, found wild 

 on the coasts of England, 



France, and many other parts 



Fig. 109— Brussels Sprouts. 



of Europe. The wild variety is known as Sea Cole- 

 wort, bears but a few T leaves, and is far from palatable, 

 unless boiled in two waters to remove its saltness. The 

 cultivated variety was probably introduced into England 

 by the Romans, and the common name doubtless comes 

 from the Latin Caput, or head. This is one of the most 

 useful crops in cultivation. Cabbages are eatable almost 

 from the time they leave the seed-bed until they have 

 acquired a hard, close head; and they can be raised on 



