318 THE KITCHEN GARDEN. [April. 
Turnip-Cabbage, and Turnip-rooted Cabbage. 
The turnip-cabbage produces its bulb or protuberance, which 
approaches to roundness, on the stem above ground, immediately 
under the leaves. It is eatable when young, and about the size of 
a tolerably large garden turnip. The bulb or protuberance must 
be stripped of its thick fibrous rind, and then it may be treated and 
used as a turnip. Some of their bulbs grow to twenty-three inches 
in circumference and weigh upwards of twelve pounds. 
The seeds may now be sown and the plants afterwards treated 
as you do cabbage, only that in earthing up the plants when grown 
to a good size, you must be cautious not to cover the globular part, 
which is to be eaten. They are much more hardy than turnips, 
and in Europe are cultivated for the feeding of cows and sheep, as 
well as for table use; in either case they treat them as they do cab- 
bages, or sow them like turnips, and afterwards hoe them out to 
proper distances. 
The turnip-rooted cabbage has an oblong, thick root, pretty mucK 
of the form of the winter radish, but very large, and is a valuable 
article to cultivate for cattle, as it produces, with proper care, from 
twenty-five to thirty tons per acre. It is extremely hardy, and 
very seldom injured by frost, and would be found an excellent 
sheep food in April, where the frosts are not overly desperate. It 
merits attention from the farmer and is frequently used for culinary 
purposes, in the same manner as the turnip-cabbage. The tops 
and sprouts make delicious greens in spring. 
Brussels Sprouts and Jerusalem Kale. 
The Brussels sprouts is an open headed cabbage, grows very 
high, and is remarkable for producing a great quantity of excellent 
sprouts in spring. 
The Jerusalem kale is one of the most hardy plants of the cab- 
bage tribe: it never heads, but, the leaves after being pinched by a 
smart frost, make most delicious greens, and boil greener than any 
other of the cabbage kind; it bears a very severe winter, and affords 
a grateful supply when most other plants perish. 
Both these kinds afe cultivated in the same manner as cabbages; 
their seeds may now be sown; but let it be observed, that they 
stand the winter frosts better when planted in a gravelly soil than 
in any other. 
Broccoli. 
There are several varieties of the broccoli, which are all but late 
heading varieties of the cauliflower, such as the Roman or purple, 
the Neapolitan or white, the green and black broccoli, with some 
others; but the Roman and Neapolitan are in most estimation. The 
seeds should be sown in the early part of this month, if not before, 
and afterwards, when of due size, pricked out in beds at the dis- 
tance of four inches apart and watered, there to remain till arrived 
