116 



CULINARY OR KITCHEN GARDEN. 



vent the weevils from attacking it, and, by ex- 

 cluding the air, tend to prolong the vegetative 

 properties of the seed. All the BrassiciB seed 

 is better of being kept for a time, for reasons 

 elsewhere given. 



Brussels sprouts. — It is usual to save the seed 

 indiscriminately from the flowers which proceed 

 from the crown of the plant, as well as those 

 which issue from the side sprouts. In both 

 there is a difference. The experiments, in this 

 respect, which we have been engaged in for 

 some time, are not yet sufficiently matured to 

 warrant us in oflering an opinion, which may 

 some day be considered rather novel. Dr Van 

 Mons of Brussels held the opinion that seed 

 saved from the crowns or tops was preferable to 

 such as originated from the side sprouts. 



CavXiflower and broccoli. — Both require a warm 

 sheltered situation, yet one fully exposed to the 

 sun — the former in particular ; and hence its 

 seed is seldom well ripened in Scotland ; indeed, 

 our best seed comes from Holland. The very 

 finest and most perfectly formed heads should 

 be selected, carefully taken up, and replanted. 

 In spring, when the broccoli flowers begin to 

 expand, the centre part should be cut out, leav- 

 ing only five or six of the outside flower-shoots 

 to come to seed. Transplanting the old stems 

 from where they grew to where they are to pro- 

 duce their seed, is thought greatly to improve 

 its quality. By the check the plant gets during 

 the operation, it is so far weakened that it 

 is not so apt to button, or even prematurely 

 to flower ; nor so likely otherwise to degenerate 

 as it would be, if continued in its original place. 

 The best remedy for either is seed well kept for 

 several years. It was long thought that these 

 seeds should be imported annually from Italy ; 

 but this, so far as the broccoli is concerned, is 

 quite uncalled for, as we have finer varieties of 

 English origin than are to be found in Italy or 

 anywhere else. The only difference in saving 

 cauliflower seed is, that the plants require a 

 warmer situation to be placed in, and instead of 

 planting the stems in spring, as with broccoli, 

 the plants of the last August sowing, preserved 

 during winter, should be chosen : and as they 

 produce their flowers or heads during May and 



June, the best specimens should be selected, 

 and left where they are growing, that they may . 

 experience no check to delay the season of 

 ripening their seed. The same precaution 

 should be employed as noticed for cabbage, and 

 every encouragement given to accelerate their 

 period of ripening. Our best cauliflower seed 

 is imported from Holland, and for its quality 

 we have much greater reason to thank the bet- 

 ter climate than the growers, who are not over 

 particular in the matter, as Dutch cauliflower 

 seed is sure to sell. 



• The European names of the common mhUe 

 cabbage are — Chou pomme, or Cabus blanc in 

 French ; Cavolo in Italian ; Verca in Portu- 

 guese ; Wiss kopf kohl in German ; Berza in 

 Spanish ; and Witte kool in Dutch. The Por- 

 tugal cabbage, or Couve tronchuda, is the Chou 

 vert a larges cotgs of the French. 



Bed cabbage — Rood kool in Dutch ; Berza 

 colorada in Spanish ; Chou pomme-rouge in 

 French ; Cavolo rosso in Italian ; Koth kopfkohl 

 in German. 



Samy — Herzkohl, or Wirsing, in German ; 

 Cappucio in Italian ; Chou de MUan, ou Pomme 

 frise in French ; Savooij kool in Dutch ; Berza 

 de saboya in Spanish. 



Brussels sprouts — Chou de BruxeUes, or ijets, 

 in French ; Sprossen kohl in German ; Spruit 

 kool in Dutch : so little cultivated in the south 

 of Europe as to have no other name than the 

 French, Chou de BruxeUes. 



Borecole— Gho\x verte, or non pomme, in 

 French ; Cavolo aperto in Italian ; Col in Spanish ; 

 Grune kohl in German ; Groen kool, Dutch ; 

 Kale, Saxon ; Open kale, Scotch. The palm 

 borecole is the Chou palmier, and turnip-cabbage 

 Chou navet of the French. 



Cauliflower— C)ion-&eur in French ; Bloem 

 kool in Dutch ; Berza florida in Spanish ; Blu- 

 men kohl in German ; Cavoli flori in ItaUan. 



Broccoli — Broccoli in French ; Broccoli in 

 Italian ; Broculi in Spanish ; Scotsche kool in 

 Dutch ; Italianische kohl in German. 



Sea-Jeale — Chou marin in French ; Col ma- 

 rina in Spanish; Meerkohl in German; Zeekool 

 in Dutch ; Crambe marina in Italian. 



