April.] THE KITCHEN GARDEN. 317 
plants to cultivate, particularly in the more southerly states, as they 
Avill there, be in the greatest perfection during the winter months; 
they will also, if planted in a gravelly soil and in a sheltered warm 
situation, bear the winters of the middle states, and may be kept in 
great perfection, in the eastern states, if managed as directed in page 
192, which see. The deliciousness of their sprouts in spring, surpas- 
ses every thing of the kind, which they produce in great abundance. 
The seeds of either sort may be sown any time this month, and treat- 
ed in every particular as directed for cabbages. 
The green and red Borecole, is also a very useful green food for 
sheep; because, it is not only hardy, but if sown in time, will grow 
three or four feet high, and may in deep snows be got at by 
these animals, who frequently suffer much for want of food in such 
cases. 
Turnep- Cabbage, and Tiirnep-rooted Cabbage. 
The turnep-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 ihe size 
of a tolerably large garden turnep. The bulb or protuberance, 
must be stripped of its thick fibrous rind, and then it may be treated 
and used as a turnep. 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 caboage; 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 turneps, 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 cabbages, 
or sow them like turneps, and afterwards hoe them out to proper 
distances. 
The turhep-rooted cabbage, has an oblong thick root pretty much 
of the form of the winter radish, but very large and is a valuable ar- 
ticle 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 atten- 
tion from the farmer and is frequently used for culinary purj.'oses, 
in the same manner as the Turnep-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. 
