SEA KALE. 



201 



Anotlier portion must be left uncovered until the shoots 

 begin to rise and then covered with eight or ten inches of 

 sand for a later crop. Each spring give it a dressing of 

 salt like asparagus. Each succeeding summer also, dig 

 over the surface of the bed as before. Retain for each 

 plant only four or five of the best suckers at regular dis- 

 tances around the stem ; sujffer none of these to seed, if 

 you would not greatly injure the next year's growth. 



Sea Kale is worthless unless white and tender, and be- 

 fore it is eatable re(][uires to be blanched. This may be 

 done by earthing-up the crowns eight or ten inches with 

 sand, or light mould, or by retaining the coat of dry leaves 

 put over the beds in autumn. 



This covering may remain until the cutting ceases in 

 the spring, when all covering must be removed at evening 

 or in cloudy weather. The shoots will raise the covering 

 when in a fit state for cutting. The courses of leaves 

 should be froni five to twelve inches thick, according to 

 the age of the plants, and as directed above, may remain 

 on all winter. But a large flower pot with the hole in the 

 bottom stopped, and light at the edges carefully excluded 

 by a coat of litter, is the best of all modes of blanching, 

 when the plants get established. 



For Seed. — A plant that has not been blanched or cut 

 from, must be allowed to run to seed in the spring. A 

 single plant will produce an abundant supply. 



Use. — Sea Kale comes on early in March, when vege- 

 tables are scarce, and affords a very wholesome and 

 agreeable table luxury. The young shoots and leaf 

 stalks, before unfolding, are boiled and dressed like aspar- 

 agus, and are also employed in soups. 



To Boil. — Tie the shoots in bundles and put into boiling 

 water with a little salt ; boil briskly twenty minutes and 

 serve on toast with nice melted butter. 

 9* 



