71 
THE AMATEUR’S KITCHEN GARDEN. 
ments are either no better or some degree worse. There are 
other varieties of sprouts, such as the Feather-stemmed savoy, 
and the Dalmeny sprouts, but they are of little value ; of 
Brussels sprouts there is but one variety, and genuine im- 
ported seed is the best. 
One word more. The proper way to appropriate the plant 
is to remove the sprouts from the stem as soon as they are 
fully grown, and before they begin to expand. Continue this 
practice ail through the piece from first to last, and when it 
appears that no more good buttons are coming, take the top 
cabbages, and you will find them a delicious vegetable, if nicely 
cooked. But if you take the top cabbage first, you will have 
very few good sprouts, and indeed what can you expect from 
the plants after they have lost their heads, and their stems 
are exposed to the buffeting of wind, rain, frost, and snow ? 
Sprouting Broccoli. — This may be grown in precisely the 
same way as recommended for Brussels sprouts. If not well 
grown, it is simply unprofitable, but when well done is a most 
valuable vegetable, because it comes into use at a time when 
greenmeat is scarce. There are several sorts in the market, 
but the best is the old Purple Sprouting. However, the new 
White Sprouting is worth having where there is plenty of 
room, and a variety of spring vegetables is required. It is 
altogether too unproductive for a small garden. 
Scotch Kale and Cottager’s Kale must be sown early and 
planted out early, and liberally cultivated from first to last. 
But if the ground is poor and the practice not quite first-rate, 
these are the best of all the winter greens, for they make a 
fair return when badly treated. 
Buda Kale is of dwarf growth, and may be planted close. 
It is useless during winter, but of great value in the spring, 
and may be cut from later than any other plant of its class. 
Chou de Milan forms a small head, which should not be 
cut. In spring it produces a number of tender shoots that 
form a most delicious dish of greens at a time when vegetables 
are scarce. 
Siberian Kale is, as its name would imply, exceedingly 
hardy, and of great value for poor soils and bleak situations. 
It rises only six inches high, the leaves are green, coarsely 
serrated, and plaited on the margin. The spring shoots are 
tender and delicious. It is not sufficiently productive for 
strong lands in mild climates. 
