DESCRIPTIVE CATALOGUE. 
25 
Brussels Sprouts. 
D. M Ferry & Co's Improved 
Mammoth Long Red 
Mangel Wurzel. 
Norbitan Giant Long 
Red Mangel 
Wurzel. 
ety. The tops are small, and the roots, although large, 
are of excellent quality. Average weight fifteen to 
eighteen pounds. Highly recommended for shallow 
soil. 
Red Globe Mangel Wurzel.—Similar to the pre¬ 
ceding, except in color, which is of a light red or pink. 
BROCOLI. 
Fr. Chou Brocoli. —Ger. Spar gel Kohl. 
Brocoli is a species of Cabbage, nearly allied to the 
Cauliflower. 
Culture. — Sow thinly in seed-beds about the middle 
of spring, and transplant and cultivate according to di¬ 
rections for winter Cabbages. The plants in the seed¬ 
bed are very apt to run up tall and slender, unless they 
are thinned and kept free from weeds. When they be¬ 
gin to flower, break the large leaves over the heads, to 
protect them from the sun, and gather them before they 
begin running up to seed. 
Early Purple Cape.—This is the best variety for 
our climate. It produces large heads, of a brownish- 
purple color, very close and compact, and of excellent 
flavor. 
Carter’s Summer. — Very early, and well adapted to 
this climate. Heads solid, firm, and of most delicate 
flavor. 
Leamington.—A very large and close-heading, white 
variety, the foliage folding well in to protect the flower. 
Brussels Sprouts. 
Fr. Chou dc Bruxelles. —Ger. Spros— 
sen Kohl. 
Culture. —The plant grows two or 
three feet high, and produces from 
the sides of the stalk numerous little 
sprouts one or two inches in di¬ 
ameter, resembling Cabbages. The 
leaves should be broken down in the fall, to give the lit¬ 
tle cabbages more room to grow. They should be treat¬ 
ed in all respects like winter Cabbages, or Kale. 
CABBAGE. 
Fr. Chou Pontmes. —Ger. Kopfkohl. 
The Cabbage was highly esteemed Uy the ancient 
Greeks, one of their fables deducing its origin from the 
Father of their Gods, who, laboring to reconcile two 
conflicting oracles perspired, and from this divine pers¬ 
piration sprang the Cabbage This hint that Cabbages 
come only by the sweat of the brow may have had foun¬ 
dation in their day, but in ours there is no vegetable 
which may be cultivated with more certainty of success 
than this, and few if any that are so generally useful, 
as it may be made to follow other crops .and will give 
some return no matter how poor the soil or how negli¬ 
gent th.' cultivation, while it responds so readily to bet¬ 
ter care that it claims a place in the finest garden and 
the attention of the most skillful gardener. 
Culture. —The requisites for complete success are. 
First . good seed. Second , rich, well prepared ground. 
Third . frequent and thorough cultivation. There is 
no vegetable where the seed has more influence on the 
quality of the product than in this, and gardeners should 
invariably select the best procurable. 
For Cabbages, the ground must be highly manured, 
deeply dug or plowed and thoroughly worked to insure 
good, full-sized heads. A heavy, moist and fresh loam 
