530 KITCHEN GARDEN. 



Broivn Borecole. Kohl Rabi. 



Brown Kale. Rabi Kale. 



6. Variegated Borecole. 12. * Jerusalem Kale. 



7. *Brussels Sprouts. Buda Kale. 



8. *Chou de Milan. Manchester Kale. 



9. Couve Tronchuda. Prussian Kale. 



10. Dwarf Couve Tronchuda. Russian Kale. 



Portugal Kale. 13.*Thousand-headed Cabbage. 



11. ^Egyptian Kale. Chou a milles tetes. 



Those marked by an asterisk (*) will be mentioned 

 again under the head of WINTER GREENS. 



The Brussels Sprouts produce tall stems three or 

 four feet high, with a head somewhat like a Savoy : from 

 the axils or base of the leaves arise small green heads 

 like little cabbages, about one or two inches in diameter ; 

 these are peculiarly rich and sweet. 



No. 4. is too tender to bear the winter in this coun- 

 try; but if sown in March, it continues fit for use 

 during the autumn. 



No. 9. was introduced into England in 1821, and 

 No. 10. in 1822. As both these are too tender to stand 

 the winters here, seeds should be sown in August, and 

 the plants kept in a frame till the spring, and planted 

 out at the same time as Cauliflowers, for an early 

 summer crop ; and the succession must be kept up by 

 spring and summer sowings. The ribs of the outer 

 and large leaves, when divested of their green parts, 

 and well boiled, make a good dish, somewhat resembling 

 Sea Kale. The heart or middle part of the plant is, 

 however, the best for use ; it is peculiarly delicate, tender, 

 and agreeably flavoured, without any of the coarseness 

 which often belongs to the cabbage tribe. The dwarf 

 sort is much the earliest ; and when the lower leaves are 

 taken off for use, it throws out numerous sprouts from 

 the lower part of the stem, which is not the case with 

 the other sort. 



