66 
Garden Work 
BRUSSELS SPROUTS 
These belong to the same family as the Cabbage and 
Savoy. They are essentially an autumn and winter vege- 
table, and should be treated as such. 
Everyone is familiar with 
the long stem, the rounded 
leaves, the Savoy-like head, 
and the fine, small Cabbage- 
like sprout in the axil of each 
leaf stalk. They are more 
tender, as a vegetable, than 
any of the other members of 
this group of the family, and 
deserve a place in all gardens. 
The seed should be sown on 
a thoroughly dug border, and 
as soon as ready for transplant- 
ing, the plants may be placed 
in their permanent quarters. 
The plants should be from 15 
to 18 in. apart in the rows, 
and there should be at least 
2 ft. between the rows. The 
hoe should be kept going 
among the plants, and before 
they have grown too large they should be earthed up to 
prevent them from being blown about by the wind. 
As the sprouts develop some people take out the top 
of the plant, which they use as a vegetable, thus allowing 
all the strength of the plant to go to the sprouts. The 
Brussels Sprouts — Sutton’s Matchless 
