408 
some of the pollen brought on their hairs from 
flowers of other plants of the Cabbage tribe, and 
that falling amongst the plants frequently effects 
a cross. By selecting plants of the best char- 
acters, and planting a dozen or so together, we 
have known a very fine Dwarf Curled Borecole 
saved perfectly true for many years. The plants 
for seed should be taken up early in spring, and 
planted rather deeply in a spot well exposed to 
the sun, and rather sandy than stiff. They 
should be watered moderately so as to keep 
them in a healthy state, and the stems should 
be supported to prevent breakage by the wind. 
When the seeds are ripe they should be rubbed 
out, cleaned, dried, and stored in a dry place. 
Insects, dc.—See under Cabbage. 
Asparagus Kale (Manchester Kale, Camberwell Kale). | 
—Stem 18 inches to 2 feet high, producing numerous side 
shoots in spring, which may be blanched like Sea Kale, 
and are tender and of good quality. Leaves purplish, 
somewhat glaucous, smooth, bluntly-toothed. A very 
hardy and valuable late variety. 
Chou de Milan.—Stem 2 feet high; leaves bluish-green, 
rugose, forming an open crown. In February and March 
a number of open sprouts are thrown out along the stem, 
and these when cooked are of rich and delicate flavour. 
Closely allied to the Cottagers’ Kale. 
Cottagers’ Kale.—Stem about 2 feet high; leaves plain 
The plants 
throw out an abundance of shoots in spring, and furnish a 
large supply of greens. One of the hardiest and most use- 
ful for general supply. 
or curled, some green, others purplish-green. 
Dwarf Green Curled (Green Scotch Kale) (fig. 1161).— 
Very hardy, dwarf, liable to be completely covered with 
Fig. 1161.—Borecole—Dwarf Green Curled. 
snow, and thus protected when the taller kinds are either 
completely destroyed by frost, or rendered so tough as to 
be unfit for use. 
Dwarf Purple Borecole.—Merely a form of the Tall 
Purple, distinguished by its dwarf habit. 
Egyptian Kale.—Stem 6 inches in height; produces 
numerous succulent shoots a foot or more long in spring, 
which may be blanched and used as a substitute for Sea 
Kale and Asparagus. A very hardy and excellent sort. 
Flanders Kale is a tall-growing kind, distinguished from 
the Tree Cabbage by its purplish foliage. 
Imperial Hearting or Cabbaging Kale.—Resembles the 
Dwarf Green Curled in the nature, colour, and general 
appearance of the leaves; the heart-leaves, however, fold 
over each other, somewhat like those of a Cabbage. The 
quality is excellent. 
THE GARDENER’S ASSISTANT 
Jerusalem Kale.—Resembles Egyptian, but has the 
margins of the leaves curled instead of plaited, as well as 
tinged with purple, when young. It may bé blanched 
and used like Egyptian Kale. 
Purple Borecole (Purple Winter Greens).—Differs from ~ 
Tall Green Curled only in colour, which is deep-purple; as 
the leaves enlarge they become greener. Very productive 
and hardy; much grown by the Germans, who dress it 
with a rich sauce, and sometimes mix Chestnuts with it, 
stewing them together. 
Ragged Jack.—Dwarf, resembling Egyptian in habit; 
the leaves glaucous, deeply cut, often curled, not hairy 
when young. Of good quality, extremely hardy, and very 
productive. 
Tall Green Curled (Tall Scotch Kale) (fig. 1162).— 
Height from 2 to 3 feet; capable of enduring a consider- 
Fig. 1162.—Tall Scotch Kale. 
able degree of frost, and, like the preceding, affording 
the best greens from the time the first frost has mellowed 
its flavour to the middle of February. The quality is 
improved by frost, but impaired by dry frosty winds. 
Thousand-headed Cabbage is allied to the Tree Cabbage, 
but does not grow so tall, and on the whole is preferable 
to it. 
Tree Cabbage (Great Cow Cabbage, Jersey Kale) (fig. 
1163).—This grows to the height of 6 feet, and in La 
Vendée and Jersey it is said to attain the height of 12 
feet. The leaves are large, smooth, or but slightly curled; 
its sprouts are said to be good when cooked. 
Variegated Borecole (Variegated Plumage Kale).—A 
tender form of the Purple Borecole, having the leaves 
beautifully variegated; sometimes green and yellowish- 
white, green and purple, bright-red, purple, or green. It 
is occasionally employed for garnishing; but it is very 
good cooked after frost. Melville's Variegated Kale is 
another form, variously curled and fringed with green, 
red, or purple. 
Woburn Perennial Kale.—A tall form of Purple Bore- 
cole, with foliage very finely divided or fringed. The plant” 
