92 



CULINARY OR KITCHEN GARDEN. 



more of the energies of the plant may be 

 thrown into them. It has been recom- 

 mended to cut off the tops when the 

 sprouts are fully formed, and this is a 

 part of the Belgian practice. We prefer 

 their retention, as from their form and 

 position they protect the sprouts during 

 winter from wet, frost, and snow. The 

 top itself forms a useful vegetable after 

 the sprouts are gathered, and, singular 

 enough, possesses quite a different flavour 

 from them. Many are deterred from 

 cultivating this excellent vegetable, sup- 

 posing it either too tender or less produc- 

 tive than a crop of cabbage, neither of 

 which is the case. It is a plant calculated 

 for simultaneous cropping, and may, there- 

 fore, be planted along with potatoes, 

 placing the plants alternately in the rows. 



" Select, if possible, a rich stiff loam for 

 them; plant 18 inches plant from plant, 

 and 2 feet row from row ; keep the ground 

 well loosened by the hoe. Moulding up 

 the stems is never practised, and as soon 

 as the plants reach their height, which is 

 known by the top beginning to cabbage, 

 the latter ought to be cut out. This throws 

 all the strength into the sprouts down the 

 stem, making the bottom ones as good as 

 those on the top." — Cuthill, in Market- 

 Gardening around London, p. 24. We have 

 given reasons above for not cutting the 

 tops off where danger is expected from 

 frost. 



Taking the crop. — When the sprouts 

 have nearly attained their full size, they 

 should be gathered for use, taking the 

 largest first, and so on in succession, cutting 

 them off with a sharp knife. When taken 

 to the vegetable house (an apartment in 

 all good gardens, where the vegetables are 

 carried to be washed and dressed fit for the 

 cook), the outer leaves should be neatly 

 cut off; and if moderate care has been 

 taken they need not be washed, as that 

 would spoil their flavour, particularly if 

 to be sent to a distance. When dressed, 

 they should be put into a small punnet 

 basket, fig. 35, which is made of thin split 

 laths, and of various dimensions — from 

 3 to 6 inches deep, and from 6 to 9 inches 

 in diameter, according to the sort of vege- 

 table or fruit to be placed in them, and 

 with or without handles, to suit various 

 purposes. In such baskets all the most 

 choice vegetables are carried, such as 

 forced potatoes, kidney beans, Brussels 



sprouts, mushrooms, &c. This is a branch 

 in garden refinement that has, nothwith- 

 Fig. 35. 



PUNNET BASKET. 



standing steam communication, not as 

 yet reached Scotland. They can be pur- 

 chased in Covent Garden for a mere trifle, 

 and no garden should be without half a 

 hundred of them at the least. 



General remarks. — An unfounded prejudice 

 exists against home-saved seed. Carelessly as 

 much of this branch of horticulture in Britain 

 is conducted, it is not much better on the Conti- 

 nent, at least where seed is saved for exportation. 

 The case is different as regards that for home 

 consumption. ( Vide Saving Brassica Seed, at 

 the end of this chapter.) The safe way to save 

 a pure stock, once obtained, is to propagate by 

 planting the sprouts in spring after the manner 

 of cuttings. 



§ 5. — THE BROCCOLI. 



Natural history. — The broccoli (Brassica ole- 

 racea, Botrytis asparagoides, De C.) The broc- 

 coli is of more recent introduction to Britain 

 than the cauliflower, from which they are sup- 

 posed to have originated. In Miller's time, only 

 two varieties were known, the white and purple, 

 and from these it is more than probable that all 

 our present varieties have emanated. The white 

 varieties of broccoli resemble the cauliflower 

 much, only they are much hardier and constitute 

 a winter vegetable, while the former is adapted 

 only for summer and early autumn. The white 

 varieties are in all respects preferable to the pur- 

 ple or other coloured sorts. 



Uses. — These are as a substitute for cauli- 

 flower during winter and spring, when the other 

 cannot be had in perfection. 



Mode of propagation. — The same as the 

 cauliflower, &c. 



Sowing and planting. — The early varieties, 

 such as the purple Cape, improved purple 

 Cape,Walcheren, early white Cape, Grange's 

 early cauliflower broccoli, and Gillespie's 

 early, should be sown the first and second 

 week in May for English practice, and a 

 fortnight earlier for the Scotch climate, 

 so as to have them in to succeed cauli- 

 flower, from the beginning of September 



