162 THE KITCHEN-GARDEN. [chap, vi 
essentially, both in being much hardier, and 
in being very apt to vary. Thus, while 
only two kinds of cauliflower are known, the 
early and the late, and even these can hardly 
be distinguished from each other, — there 
are ten or twelve distinct sorts of brocoli, 
and more are being raised every day. All 
these kinds, however, appear to have sprang 
from two, the purple and the green, which 
are said to have been brought from Italy. 
Brocoli is grown for the table in autumn, 
winter, and early spring; but there is no 
summer crop. The principal seasons for 
sowing are February and April for the au¬ 
tumn and winter crops, and June for the 
spring crop; and the plants succeed best in 
fresh loamy soil, or, if this cannot be pro¬ 
cured, in ground that has been deeply 
trenched and well manured. The culture 
is like that of cabbages, except that, in very 
severe winters, the plants require a little 
protection. 
The Borecole is generally known in Eng¬ 
land by the name of Scotch kale, and in 
Scotland by that of German greens. There 
are many different sub-varieties, fourteen 
