412 
they get too old in the bed, the sowing must be deferred 
till the end of May or beginning of June; and from these 
late sowings, heads or sprouts will come in for use in April, 
Sutton’s Bouquet (fig. 1164).—The central head is sur- 
rounded by several smaller heads, varying from five to 
twelve in number. A very late Broccoli, perfectly hardy, 
having escaped injury during most inclement winters. 
fa = 
MEAaI9 —a eo = 
=<. eS 
Fig. 1167.—Sprouting (Asparagus Broccoli). 
Sutton’s Late Queen.—Quite distinct, dwarf and compact 
in growth, rarely affected by frost, and produces splendid 
heads in May and June. Has resisted the intense cold of 
the most severe winters. The heads are well protected, 
large, handsome, and excellent in quality. 
Veitch’s Autumn Protecting.—A valuable early variety, 
and one which should be largely grown. It produces firm 
close compact white heads, of delicious flavour. The pro- 
tective covering of leaves is very strongly developed. Sow 
under glass in March and in the open ground in April. 
Walcheren. See Cauliflower. 
Ward’s Superb Late White. —Very much resembles 
Knight’s Protecting, but it comes in for use about three 
weeks later. 
others of the better late white sorts. 
late varieties. 
Willcove.—Late, dwarf, and comparatively hardy, afford- 
One of the finest 
ing a supply till Cauliflowers come in. It derives its name | 
from a small village near Devonport, noted for the pro- 
duction of late Broccoli, and where this variety is grown 
in great perfection. 
Brussels Sprouts (Brassica oleracea gem- 
mifera).—Although buds or their rudiments are 
formed in the axils of all the leaves of the Cab- 
bage tribe, yet in many cases they do not push, 
especially in the first year of their growth. 
In the second year after sowing it will be 
observed that the stems of the common Bore- 
cole become covered with open leafy sprouts; 
but in the first season buds push all along 
the stems of Brussels Sprouts from every point 
whence a leaf had proceeded. These buds, 
Doubtless originated from it, like many | ; ‘ 
that another part was a stiff heavy soil, upon a 
THE GARDENER’S ASSISTANT. 
like little Cabbages, about the size of a Walnut, 
are arranged spirally on the stem, often com- 
pletely covering it. Most of the original side- 
leaves drop off as the buds enlarge. The stem 
sometimes attains the height of 4 feet; but 
dwarf stems produce Sprouts more tender and 
succulent when cooked than those obtained from 
very tall stems. 
This vegetable has long been cultivated near 
Brussels, the place from which it derives its 
name. Dr. Van Mons, of Louvain, says: “We 
have no information as to the origin of this 
vegetable; but it has been a very old inhabi- 
tant of our gardens, for it is mentioned in the 
year 1213 in our regulations for holding the 
market, under the name of spruyten (sprouts), 
which it bears to this day”. Having been 
long grown true at Brussels, whilst elsewhere 
it usually degenerated, it was supposed that 
genuine seeds could only be obtained from 
Brussels; now, however, the best strains are of 
British origin. 
This vegetable was supposed to be too tender 
for our winters. It proves, however, to be 
more hardy than the Savoy, or almost as hardy 
as the Borecole, and it is possessed of much 
greater excellence than either. When well- 
grown, the amount of its edible produce is 
more than equal to that of the Borecole. 
Brussels Sprouts are now extensively grown in 
the gardens of all classes for the supply of a 
first-rate vegetable in winter. 
Brussels Sprouts will grow in any garden or 
field soil. Mr. Judd, who was among the first 
to effect an improvement in them, and who 
grew his plants remarkably well, states, that 
one part of his garden was rather lght and 
sandy, upon a substratum of old red sandstone; 
substratum of blue clay; but that this vegetable 
grew equally well on both. 
In poor soils manure may be given; but its 
application in large quantities is not in any case 
advisable, for it stimulates the plants into great 
luxuriance, and thus tends to make them pro- 
duce large loose sprouts. 
Sowing.—For the principal winter crop sow 
about the middle of March, and first or second 
week in April; and for a succession for late 
spring use, a small sowing should be made 
in the first or second week in May. For an 
early crop sow, as they do at Brussels, in slight 
bottom-heat in February, and plant out in a 
warm situation in April. In Scotland, and in 
cold situations in England, sow in August, and 
transplant the seedlings in spring; for succes- 
