170 KITCHEN GARDEN. 
seedlings planted out before midsummer, during showery 
weather. In October the plants should have additional 
earth drawn to their roots, to firm them, and save them 
from beisg destroyed by frost. The earliest sprouts become 
fit for use in November, and they continue good, or even 
improving in quality, till the month of March following. 
Mr. Van Mons, of Brussels, mentions (Lond. Hortic. Mem., 
vol. iii.), that by successive sowings the sprouts are there 
obtained for the greater part of the year. In spring, 
when the plants have a tendency to run to flower, their 
growth is checked by lifting them, and replanting them in 
a slanting direction, in a cool, shady situation. 
Oren Kare or Borecoue. The principal subvarieties 
are: 
German Greens, or Curlies, Jerusalem Kale, or Ragged 
green, yellow and red, Jack, 
Scotch Kale, green and purple, Woburn Kale, 
Delaware Greens. Buda, or Russian Kale. 
Of these the two first are considered the most valuable, and 
are the sorts chiefly cultivated in England. The seed is 
sown at various times from February to May, and the seed- 
lings are planted out in moist weather during summer, in 
rows two feet asunder. The Buda Kale is sown in May, 
planted out in September, and, being hardy, affords a sup- 
ply in the following spring. The Woburn kalé, being 
nearly a perennial, may readily be propagated by cuttings, 
six inches long, in any of the spring months 
Of the Turnir-Roorep Cassace, or Khol-ritbe, there 
are two kinds, one swelling above ground (Chou-rave), the 
other in it (Chou-navet). There is nothing peculiar in the 
culture, unless that, in the case of the first mentioned, the 
earth should not be drawn so high as tocover the globular 
