GERMAN GREENS. 



173 



sprouts are fit for use all winter, and may be left in the 

 open ground. 



To Boil. — Soak them in clear water one hour, and wash 

 free from dust and insects. Boil them twenty minutes or 

 until tender in plenty of water. Drain them well, season 

 with pepper, salt, &c., to taste, a sauce of cream or floured 

 butter, in which stew them gently, stirring them con- 

 stantly ; or they may be cooked simply as cabbages and 

 eaten with meats. 



Brassica Oleracea Fimhriata — ^Borecole — German 



GrREENS. 



This is the easiest cultivated, and for this climate, one 

 of the most valuable of the cabbage tribe. This plant has 

 large curled or wrinkled leaves forming an open head or 

 stool, and such a hardy constitution that it resists the 

 severest frosts which serve only to improve it. It remains 

 green and eatable all winter Avithout the least protection. 



The only two varieties I have tried are the G-erman 

 Greens and the Siberian Kale, either one of which is good 

 enough as far as q^uality or ease of culture is concerned. 

 They can scarcely be distinguished, but the Siberian Kale 

 is a perennial, and is perhaps preferable on that account 



Culture. — E,aised from seed like the rest of the cabbage 

 tribe, which you may sow in April with your winter cab- 

 bages and treat in the same manner. Transplant, if Ger- 

 man Greens, into rows eighteen inches apart and twelve 

 inches in the row. Give it a good soil. 



The other variety requires about the same spaces as 

 with cabbage. I have an excellent crop growing this 

 year, 1852, sown the first of August, and treated exactly 

 the same as Ruta Baga turnip. 



The outside leaves can be cut off for use when from 



