BRUSSELS SPROUTS. 27 
resembles in form, appearance and flavor, and seems to 
require a moist, cool climate to meet with success. 
For a seed crop, the plants are not allowed to form 
full heads, but sowing is made later than when such is 
the purpose, usually in northern latitudes in July. 
Tendency to head may be retarded when it shows by 
transplanting at once in fresh soil. On approach of 
winter, the plant with the root entire is taken up and 
stored in a trench, after the manner hereafter described 
for wintering over cabbage. If but a small quantity of 
seed is to be saved, plants may be kept over winter in a 
cold frame, or in a cellar. 
As soon as the ground can be worked in spring, 
plants are set out in rows three feet apart, two feet 
in the row. Draw up earth well about plants, repeating 
as they advance in growth. Cultivate thoroughly and 
keep down weeds. Rogue by pulling up those plants 
which produce large, coarse and wavy leaves, and 
manifest impurity as respects color of flower. 
Harvesting, threshing and cleaning are similar to 
borecole. 
Market.—Every seedsman keeps broccoli in stock, 
although sale of seed is somewhat limited as compared 
with many other varieties. But little seed is grown 
here, importation from Europe being depended upon. 
In a good season, seed yield is 250 to 800 pounds per 
acre; imported seed is laid down in New York at from 
$1.50 to $2.00 per pound. 
BRUSSELS SPROUTS. 
Also a member of the cabbage family, diminutive 
sprouts or heads being formed along the stalks in the 
axils of the leaves. It is hardier than ordinary cab- 
bage. 
