CABBAGE AND CAULIFLOWER 



117 



Broccoli. — Not much known in this country. 

 Very similar to the late varieties of cauliflower. 



Brussels Sprouts. — Belongs to the cabbage fam- 

 ily, but instead of forming a large head, miniature 

 sprouts or cabbages are borne along the stem — 

 which sprouts are considered a delicacy when young 

 and tender. Usually grown as a late crop, by sowing 

 seeds outdoors in June and transplanting about 

 August 1st. Light freezing does not hurt the crop. 

 Or an early crop may be grown and cultivated the 

 same as cabbage. 



Kale. — This is a form of cabbage which does 

 not head; its large leaves are used for greens, and it 

 is sometimes called ''borecole." Kale is sown out- 

 doors in the North in the spring, and is not us-ually 

 transplanted. Row^s the same as for cabbage plants ; 

 thin the plants to about fifteen inches apart. Kale 

 is very hardy and is improved by freezing. 



Sea-kale : Differs from the foregoing and is 

 little known in this country. A spring vegetable, 

 says Long Island Agronomist, earlier than asparagus. 

 From seed sown in May good plants can be set, 

 like asparagus, into a permanent bed in September 

 and will remain for years. Earth is lightly piled 

 over the bed to a height of about a foot in early 

 spring, and when the shoots come through this cover- 

 ing they are cut off to the roots. This gives stalks 

 of kale much resembling celery; pull the leaves 

 apart as you would celery, cook in boiling salted 

 water until tender and serve with drawn butter, 

 with or without vinegar, as taste desires. 



Kohlrabi. — This is a turnip-rooted cabbage, and 

 the tuber is the edible part. Not much grown in the 

 United States. Hardy. Sow the same as kale, and 

 use the bulbs when young and tender. 



