96 
SEA-KALE. 
entirely, and let it proceed to that state in which Broccoli is 
usually cut, and use it as such, you will find it an excellent 
substitute ; and this greatly enhances the value of the plant; 
as Broccoli does not stand our winter frosts, and can only be 
had when carefully protected, as recommended when treat- 
ing of that vegetable ; but Sea-Kale is sufficiently hardy to 
bear our winter frosts, without much injury. You are not 
to weaken the roots too much by over-cutting, for in that case 
it would injure their next year’s bearing : some of the shoots 
should be allowed to grow, to carry on a proper vegetation, 
and strengthen and enlarge the roots. Great care should be 
taken in cutting, not to injure the crowns of the roots by cut- 
ting the shoots too close to them. Sea-Kale should be dressed 
soon after it is cut, as the goodness of the article greatly de- 
pends on its not being long exposed to the air. 
If you choose to force Sea-Kale, dig a trench all round a 
small bed, about three feet wide, and thirty inches deep ; fill 
it with hot dung, and as it sinks, raise it. This will make 
the plants grow ; and if hand lights are set over them, it 
will accelerate their growth. 
To have this rare vegetable in perfection, it should be 
cooked as soon as gathered. Let it be first soaked in water, 
seasoned with salt, for half an hour; then wash it in fresh 
water, and put it into the cooking utensil ; keep it boiling 
briskly, skim clean, and let off steam. When the stalks are 
tender, y be expected in from fifteen to twenty-five 
minut* 7 according to size and age, take it up, dish it, and 
serve it up with melted butter, gravy, and such condimenta 
as are moot qgr^eG lo H the palate. 
