26 THE SEED-GROWER. 
are left to remain for a week or so to become dry. A 
cloth to catch loose seeds should be placed in the wagon 
used for hauling to the barn. 
Threshing, Cleaning.—Threshing may be done in 
the threshing machine, or with a flail on a cloth spread 
on the floor. In using the machine, it should be pre- 
viously examined to see if free from seeds, which may 
have lodged in cracks, shelves, etc., from previous 
crops. Clean by running through the fan-mill; after 
which spread seed on a cloth in the drying-room, and 
leave for several weeks or longer to become thoroughly 
dry. It may then be run through the seed-cleaner 
again for final cleaning, and afterwards stored in sacks. 
Market.—The demand for kale seed is extremely 
heavy, more especially among those seed-dealers located 
in New York, Philadelphia, Baltimore, Richmond, 
Norfolk, and Charleston, who supply truckers or farm 
gardeners in-the South, where this vegetable is grown 
extensively as a farm crop for Northern markets. Up- 
wards of 200,000 pounds of seed are used annually by 
the trade, most of which is imported from Europe; the 
balance is produced mainly on Long Island, New York, 
of quality equal to best European. There is no neces- 
sity for importation whatever, as all the kale seed in 
demand in the United States may be grown at home at 
as low cost of production as foreign seed. 
In good seasons, a seed-crop is from 750 to 1,000 
pounds per acre. European seed is laid down in New 
York at from fifteen to twenty cents per pound. 
BROCCOLI. 
The same cultivation answers for broccoli as is neces- 
sary for cabbage, it being a member of the same family. 
broccoli is hardier than cauliflower, which it closely 
