October 29, 1887. 
THE GARDENING WORLD. 
137 
A COLLECTION OP KALES. 
At the trial-grounds of Messrs. J. Yeitch & Sons, 
Chiswick, may be seen a collection, both extensive and 
very complete in itself, of the special forms of Brassica 
oleracea known as Borecole or Kale. No one un¬ 
acquainted with their history would ever imagine 
them to be descendants of a common parent like the 
wild Cabbage, so diversified is their general appearance. 
Their hardiness, consequent suitability for northern 
climates, and their value as human food has secured 
for them a universal popularity and range of cultivation 
extending to most European countries. In the south 
of England, however, notwithstanding their hardiness, 
their value in affording a supply of winter greens is 
greatly overlooked, a fact which is all the more 
surprising, considering the difficulty often experienced 
in severe winters like the last, to obtain a supply for 
the house of anything in the shape of green food. This 
is especially so in the neighbourhood of London, with 
its smoke, fogs and changeable climate, by which every¬ 
thing except the very hardiest — such as Chou de 
Burghley and Purple Sprouting Broccoli, are relent¬ 
lessly swept away. This 
should be an inducement to 
gardeners, in private estab¬ 
lishments especially, to add 
to their winter stuff some, 
at least, of the best sorts of 
a hardy vegetable that is at 
once palatable and whole¬ 
some. The leaves may be 
used in summer, when 
growth is vigorous and 
tender, or with an abundant 
supply of other kinds the 
Kales may be allowed to 
make vigorous growth, and 
utilised in winter after the 
leaves have been made tender 
by frost. In spring, again, 
when fresh growth has re¬ 
commenced, the young leaves 
are tender and delicious, and 
may be counted upon to 
furnish a supply till they 
have fairly run to flower. 
Curled Kale or Curlies. 
The collection of these is 
numerous in kinds, each 
offering peculiarities of its 
own, that recommends it to 
the requirements and tastes 
of a variety of growers, 
according to flavour, hardi¬ 
ness, quantity of produce, 
and the exposure of the 
locality. Thus the dwarf 
varieties in districts where 
much snow falls would be 
covered, and thus protected 
not only from frost, but from 
the ravages of wood pigeons, 
pheasants, and other birds, 
where such abound, and do 
havoc amongst any green 
garden produce during severe 
weather. The taller-growing 
kinds would afford a greater quantity, while the 
coarser leaves could be used as cattle food. 
The dwarfest of all is Chelsea Exquisite, the leaves 
of which are bright green, beautifully and densely 
curled, and being short and assuming an ascending 
direction, a great number of plants may be grown on a 
small piece of ground. These characters imply that 
the variety should be grown for table purposes only, 
and will be found to supply a useful vegetable. 
Another useful kind is Dwarf Green Curled, a very old 
sort, and the sowing of which was made from seeds 
bought in London. It is very widely known, and is 
hampered by, at least, fourteen synonyms. The stems 
are dwarf, and the leaves densely and finely curled. 
The pale yellowish green and finely curled leaves of 
Mossbach give that variety a distinct appearance 
amongst a collection of other kinds. Judging from 
the pale colour, and the slender and general aspect of 
this variety, we should expect it to prove a very tender 
and mild-flavoured vegetable. The white mid-ribs 
and principal nerves would seem to indicate that it 
was a selection from another variety named Neapolitan. 
Yeitch’s Late is also pale green, but with stems of 
medium height and robust vigorous habit. The leaves 
are broad and curled, but become much more distinctly 
so after cold frosty weather sets in. We have some¬ 
thing very distinct in Carter’s Welsh Kale, the stems 
of which are rather tall, bearing a great quantity of 
long, narrow, finely curled, dark green leaves. It 
would seem to combine to a certain extent quality with 
quantity. Tall Green Curled is another old kind that 
seems capable of producing a large quantity of useful 
leaves. It is very vigorous, with dark green foliage, 
and there are sowings from both English and German 
seeds, the latter of which is the more finely curled. A 
useful kind is Reed’s Hearting Kale, of robust and 
vigorous habit, whose special qualities are that it 
produces a head like a Cabbage in spring, while it is 
very late in running to seed, being, in fact, the last to 
do so. The leaves are curled, and may be used as a 
vegetable in winter. 
The seven above-mentioned varieties may be taken as 
the cream of the stock of curled kinds, affording both 
quantity and quality ; but there are several others 
sufficiently distinct to be considered desirable by some. 
Dwarf Erfurt, a German sort, is dwarf, deep green, finely 
curled, and characterised by large leaves that take a 
Lilliput China Aster. 
horizontal direction, or almost lie flat on the ground. 
Chelsea Exquisite, alongside of it, has shorter and 
ascending leaves, and is certainly a much finer kind. 
Besides Mossbach already mentioned, there are several 
others having their midribs and principal nerves white. 
Of these a dwarf kind named Neapolitan is altogether 
more refined in character than another sort, named 
Winter Curled, from a French source. 
Other Sorts of Borecole or Kale. 
The different sorts mentioned below are fitted for a 
great variety of purposes, and although some of them, 
such as the Cottager’s Kale, resemble in many respects 
the “ Curlies,” yet the greater number of them are very 
distinct in general aspect, and are used as food in 
various ways. Buda Kale has leaves greatly resembling 
a Swede, and produces side shoots of considerable length 
in spring, that may be blanched and used as a 
substitute for Sea Kale or Asparagus. Couve 
Tronchuda is a tender kind that was introduced a few 
years ago from Portugal, and produces hearts somewhat 
like a Cabbage, which, however, never become very 
firm. The midribs of the leaves are white, fleshy, and' 
large, and when cooked is tender and firm, eating, it is 
described, like cocoanut. We noticed a great curiosity 
in two'sorts named Red and White Marrow-stemmed, 
the greatly swollen and fleshy stems of which are 
cooked and eaten. It seemed to us no better than a 
“ Kale runt, ” in Scotch phrase, but we have no desire 
to gainsay those who exhibit a liking for “ Kale runts,” 
and the stems in question may prove a delicacy to some. 
Cottager’s Kale is valued for the great quantity of 
leaves it produces on tall stems, and in spring large 
quantities of side sprouts are produced, which are mild 
and tender eating. The leaves of Chou de Milan 
are glaucous, and slightly curled ; but the variety 
which is related to the former is also valued for its 
sprouts, which are produced in February and March, 
and when boiled prove rich and delicate eating. 
A sort named Palm Tree Kale is in several 
respects similar to a Brussels Sprout. Ragged Jack, 
as its name implies, has deeply and curiously 
ragged leaves, of a glaucous colour. It is dwarf, hardy 
and productive, while the leaves are described as of 
good quality. Chou de Russie is a newer and improved 
kind, with much taller stems and slightly proliferous 
leaves, but precisely similar to Ragged Jack in other 
respects. Yellow Butter 
and Yellow Cream are two 
singular - looking, loosely - 
hearting Cabbages of pale 
greenish yellow colour that 
would evidently prove 
delicate eating, but ap¬ 
parently need to be grown 
for summer use only, because 
somewhat tender. The first 
named is the best kind. 
Cow Kales. 
The list of these may be 
headed by the Tree Cab¬ 
bage, Jersey Kale or Great 
Cow Cabbage, the stems of 
which in Jersey are said to 
grow from 6 ft. to 12 ft. or 
more. A large quantity of 
leaves are produced that may 
be used as cattle food, and 
side shoots and sprouts are 
produced in spring that may 
be cooked and eaten at 
the table. The Thou¬ 
sand - headed Cabbage has 
leaves of a deep glaucous 
hue, very much resembling 
those of a Swede Turnip, and 
its value lies in the great 
quantity of leaves produced 
from the side buds of the 
main stem, which, singu¬ 
larly enough, is very short. 
Polo’s Branching Kale seems 
an improved form of the last 
as to the quantity of cattle 
food produced, but whether 
it is superior to the Thou¬ 
sand-headed Cabbage would 
depend on its hardiness. 
The above are by no means 
exhaustive of the kinds cul¬ 
tivated in this well-regulated 
trial ground, but they re¬ 
present the best of the leading and most distinct 
kinds. An assortment of variegated kinds used for 
winter bedding is highly interesting in its way, ex¬ 
hibiting various beautiful colours, which the frilling 
and curling render additionally curious and attractive. 
The trials are carried on with the utmost care, and 
must entail a great amount of work to keep the kinds 
true to name, and the comparative absence of “ rogues ” 
amongst the respective kinds is highly satisfactory. 
-- 5 ^ 5 -- 
THUJA GIGANTEA PROM SEED. 
As this will, no doubt, be one of the trees of the 
future in this country, so far as economic planting is 
concerned, and as seeds are now pretty freely produced, 
our method of raising young plants may prove interest¬ 
ing. The seeds are collected in October, and after 
being thoroughly dried by exposure to wind and sun¬ 
shine, are carefully stored away in shallow boxes in a 
dry and airy loft, until wanted for sowing in spring. 
We have found it advisable not to sift the seeds from 
the husks, because, by allowing the latter to remain, a 
greater quantity of air permeates the mass, and thus 
damping and its attending evils are prevented—at 
least, to a very great extent. It is, however, well to 
