35 
HINTS ON THE CULTIVATION OF 
BROCCOLI AND BRUSSELS SPROUTS. 
BROCCOLI. 
(Sc: next page,') 
French Chou Brocoli. German — Broccoli. Dutch — Scotsche Kooi.. 
Italian — Broccoi.o. Spanish — BrOCUI.i. 
Description.— A vegetable producing enormous heads of bloom which, in an immature state, are used for 
eating when cooked or pickled. 
Soil.— Rich, and well dug ground produces the best heads 
Varieties.— These are numerous, and according to quickness or slowness of growth are available from 
October to June. 
How TO Sow. — Either in frames or boxes, or on a sheltered border. 
Sowing Seasons.— February to June. Carters’ Autumn Broccoli sown in March will be ready for cutting 
in October. Winter Broccoli sown in spring will be ready for cutting in winter. Occasionally in November, and 
at other times about the turn of the new year, Winter Sprouting Broccoli throws out a profusion of loose sprouts, 
and not one close head like other varieties. This feature makes it a delectable dish when green vegetables are 
very scarce. It will continue in cut from March to May. Spring Broccoli will, in ordinary weather, stand 
throughout the winter. If sown in March, the heads should be ready to cut the following March or April. 
Summer Broccoli generally follows the spring variety in maturing its heads. Carters’ Mammoth Spring White, 
a large Broccoli of excellent flavour, is ready from February to April, while Carters’ Summer, which resists 
intense frosts, and Carters’ Universal Protecting (the longest standing type we know of) are available for cutting 
from April to June). 
Transplanting.— When the young plants are transplanted in summer, it is necessary that the tap or main 
root goes straight down into the hole made for it. Most sorts are placed two feet asunder, both in the rows and 
between the rows. If the soil has not been rolled, a good treading will materially help the plants when they 
are put in. 
Enemies.— Broccoli is frequently ill-used by being planted between rows of potatoes, which, with their 
strong haulms, quite smother the plants long before their season is reached. Caterpillars often get into the 
heads, but will quickly come out if it is dipped in salt and water before boiling. Frost sometimes spoils the 
flowers of the winter and spring varieties, the tops of which should be protected during severe weather. 
BRUSSELS SPROUTS. 
[See page 38). 
French — Ciiou de Bruxelles. German— Sprossen Kohl. Dutch— Spruit Kool. 
Spanish — Bretones de Brusei.as. Italian — Cavoi.o a Germoglia. 
Description.— Grown for the succulent and tender sprouts that form on the stem of the plant as it reaches 
maturity. 
Sowing Season.— For the earliest crop, sow the seed in February in a pan or box, in gentle heat, prick out 
in a frame, harden off and plant out in April. For the main and latest crops sow in March, in cold frames, and 
in April on a sheltered border. Some market growers sow the seed in August. 
Transplanting. — Set out the plants as soon as they are large enough, in good prepared ground, in rows 
about two feet apart, giving the plants from 24 to 30 inches space between them in the rows. 
General CULTURE—Brussels Sprouts like a good rich soil, which must be made very firm to ensure 
good results 
Season when Ready.— T hey are fit for use when the Sprouts get firm and hard, but they are sweeter and 
more tender after they have endured a few frosts. 
237. 238, & 97 , 
High Holborn, London.— 1904. 
