1874 . ] 
THE VARIETIES OF GARDEN KALE. 
11 
individuality, as there were no instances of this excellent variety being received 
under any other name. 
Curled Kale. —By far the most popular and most extensively cultivated of 
all the Kales are the Curled or Scotch Kales, also called Curlies, German Greens, 
or Borecole. There are four distinct forms of the Curled Kale—the dwarf and 
tall green curled, and the dwarf and tall purple curled. Those which are most 
generally cultivated are the green forms; and the great object of cultivators is to 
obtain these with the leaves as finely and as much curled as possible ; and, in 
proportion as they are so, the more or less is the stock appreciated. The green 
form was received as Prince of Wales, Hearting Kale^ Cabbaging Kale, Tall 
Curled^ Sclater’s New Cabbaging^ Feathered Scotch^ Abergeldie^ Superb Parsley 
Curled^ William^s Matchless^ Pontefract Green Curled, Tynningham, Jackson^s 
Late Curled^ Dwarf Green Curled Handsworth, Veitch^s Dwarf Late Curled^ 
Dwarf Green Curled Canada^ Dickson’s Imperial Dwarf Curled^ and New 
Moss Curled. These differed only in the degrees of intensity with which the 
leaves were curled, the Neiv Moss Curled being the most remarkable. The 
dwarf purple form was sent as Jerusalem Kale and Lapland Kale., and the tall 
purple as Brown Borecole. 
Jersey Kale. —This is the Cesarean Cow-cabbage., Tree-cabbage, and Jersey 
Borecole., a tall-growing plant, 4 ft. or 5 ft. high, the stem clothed with long, broad, 
glaucous-green leaves with long foot-stalks ; in spring it throws out numerous 
long slender shoots, with which cattle are fed, but it is never grown as a garden 
vegetable. 
Long Scotch Kale. —This is the normal form of the wild cabbage as it is 
found on the Dorsetshire coast. It was also sent under the names of Couve 
murciana and Buckman's Hardy Winter Greens. 
Marrow Kale. —The Chou moellier of the French is a form of Jersey Kale, 
which produces a long thickly-swollen stem like a gigantic cigar, the swollen part 
being filled with a mass of tender pith. There are three varieties, the white, the 
purple, and the small. The white grows about 4 ft. high, the stem being thickest 
in the middle, where it is about a foot in circumference in the largest specimens. 
Milan Kale. —This is often called Chou de Milan., which is unfortunate, as 
Chou de Milan is the name given by the French to Savoys, between which and 
the Milan Kale there is no resemblance. The Milan Kale produces a stock from 
18 in. to 2 ft. high, clothed with plane bluntly-toothed leaves, and terminated 
by a close rosette of leaves forming a small incipient head. In spring it throws 
out a large quantity of fine succulent shoots, which, when cooked, form one of 
the most delicious dishes of the winter-green class ; and it is from this circumstance 
that the plant has been called Asparagus Kale. There is a purple variety which 
was received under the name of Flanders Purple. 
Palm Kale.— The stem is 2 ft. to 2J ft. high, clothed with large 
oblong-obovate leaves, having the blade decurrent the whole length of the 
footstalk, and which are of a dark-green colour, and curve gracefully upwards 
