188 



GAEDEXIXG EOE THE SOUTH. 



around the stem as the plant proceeds in growth. Brus- 

 sels Sprouts are raised from seed, which may be sown in 

 April. Set the plants in rows two feet by one and a half 



feet apart, and treat in all 

 respects as directed for win- 

 ter cabbage. Cut off the 

 leaves at the top of the stem 

 some ten days or a fortnight 

 before the little heads are 

 gathered, and use for greens. 



It will stand the winters 

 without protection south of 

 Virginia, but the product is 

 rather small, and the plants 

 are very subject to the Aphis 

 during the winter. 



For Seed.— Cut off the 

 top of the stem and permit 

 the flower stalks to spring 

 from the little heads only. 

 Keep at a distance from all 

 the other varieties of Bras- 

 sica, in order to have pure 

 seed. 



Use. — The top boiled for 

 winter greens is very delicate in flavor and similar to the 

 Savoy. But the little sprouts after they have been touched 

 with frost, which very much improves them, are the parts 

 most used. The sprouts are fit for use all winter. 



Fig. 63.— BRUSSELS SPROUTS. 



BTTHNET. — (Poterium sanguisorba.) 



A hardy, perennial, Rosaceous plant from Britain, of 

 which the young leaves taste and smell like cucumbers, 

 and are put into soups and salads. The leaves are green 



