It was brought into notice by John Reeves, Esq.; who has contributed to horticulture many valuable plants from China, where he resided for many years.

Plant in hills eight feet apart, and thin to two plants to a hill.

HONOLULU.

Plant twelve feet or more in length, remarkably strong and vigorous; leaves very large,—the leaf-stems often three feet and upwards in length; fruit large, oblate, depressed about the stem, broadly, and sometimes deeply, but in general faintly, ribbed; skin moderately thick, but not shell-like, of an ash-green color, striped and variegated with drab or lighter shades of green; flesh reddish-orange, very thick, of good flavor, but less dry and sweet than that of the Hubbard or Boston Marrow; seeds large, white.

This recently introduced variety is hardy, productive, a good keeper, excellent for pies, and by some esteemed for table use.

Specimens frequently occur of a reddish cream-color, striped and marked with drab or pale-yellow.

HUBBARD. J. J. H. Gregory.



Plant similar in character and appearance to that of the Autumnal Marrow; fruit irregularly oval, sometimes ribbed, but often without rib-markings, from eight to ten inches in length, seven or eight inches in diameter, and weighing from seven to nine pounds,—some specimens terminate quite obtusely, others taper sharply towards the extremities, which are frequently bent or curved; skin, or shell, dense and hard, nearly one-eighth of an inch thick, and overspread with numerous small protuberances; stem fleshy, but not large; color variable, always rather dull, and usually clay-blue or deep olive-green,—the upper surface, if long exposed to the sun, assuming a brownish cast, and the under surface, if deprived of light, becoming orange-yellow; flesh rich salmon-yellow, thicker than that of the Autumnal Marrow, very fine-grained, sweet, dry, and of most excellent flavor,—in this last respect, resembling that of roasted or boiled chestnuts; seeds white,—similar to those of the Autumnal Marrow. Season from September to June; but the flesh is dryest and sweetest during autumn and the early part of winter.

The Hubbard Squash should be grown in hills seven feet apart, and three plants allowed to a hill. It is essential that the planting be made as far as possible from similar varieties, as it mixes, or hybridizes, readily with all of its kind. In point of productiveness, it is about equal to the Autumnal Marrow. "The average yield from six acres was nearly five tons of marketable squashes to the acre."

Mr. J. J. H. Gregory, of Marblehead, Mass., who introduced this variety to notice, and through whose exertions it has become widely disseminated, remarks in the "New-England Farmer" as follows:—

"Of its history I know next to nothing, farther than that the seed was given to me by an aged female, about twelve years since, in remembrance of whom I named it; and that the party from whom she received it cannot tell from whence the seed came. I infer that it is of foreign origin, partly from the fact that the gentleman to whom I traced it is a resident of a seaport town, and is largely connected with those who follow the seas."

ITALIAN VEGETABLE MARROW. Thomp.

Courge Coucourzelle.

This forms a dwarf bush, with short, reclining stems, and upright leaves, which are deeply five-lobed. The fruits are used when the flowers are about to drop from their ends. They are then from four to five inches long, and an inch and a half to two inches in diameter. When ripe, the fruit is from fifteen to eighteen inches in length, and about six inches in diameter. It is of a pale yellow, striped with green. It should, however, be used in the young, green state; for, when mature, it is not so good as many of the other sorts. It bears very abundantly; and, as it does not run, may be grown in smaller compass than the true Vegetable Marrow.

MAMMOTH.

Mammoth Pumpkin. Large Yellow Gourd, of the English. Thomp. Potiron jaune, of the French. Cucurbita maxima.

This is the largest-fruited variety known. In a very rich compost, and under favorable conditions of climate, it grows to an enormous size. Fruit weighing a hundred and twenty pounds is not uncommon; and instances, though exceptional, are recorded of weights ranging from two hundred to nearly two hundred and fifty pounds.

The leaves are very large, and the stems thick, running along the ground to the distance of twenty or thirty feet if not stopped, and readily striking root at the joints.

The fruit is round, or oblate; sometimes flattened on the under side, owing to its great weight; sometimes obtusely ribbed, yellowish, or pale buff, and frequently covered to a considerable extent with a gray netting. Flesh very deep yellow; seeds white.

It is used only in its full-grown or ripe state, in which it will keep for several months; and even during the winter, if stored in a dry, warm situation. The flesh is sweet, though generally coarse-grained and watery. It is used in soups and stews, and also for pies; but is seldom served like squash at the table.

NEAPOLITAN.

Courge pleine de Naples. Vil.

Plant running; leaves small, smooth, striped and marked with white along the nerves; fruit nearly two feet in length, and rather more than five inches in its smallest diameter, bent at the middle, and broadly but faintly ribbed,—it increases in size towards the extremities, but is largest at the blossom-end, where it reaches a diameter of eight or ten inches; skin bright green; stem small; flesh bright, clear yellow; the neck is entirely solid, and the seed-end has an unusually small cavity; seeds dull white.

The late Rev. A. R. Pope, in a communication to the Massachusetts Horticultural Society, describes it as follows: "New, very heavy; having a large, solid neck, and a small cavity for the seeds. Flesh sweet, dry, and somewhat coarse, but not stringy. Very superior for pies, and a good keeper."

PATAGONIAN.

A large, long Squash, prominently ribbed. It differs little in form or size from the Custard. Skin very deep green; flesh pale yellow; seeds of medium size, yellowish-white.

The plant is a vigorous grower, and the yield abundant; but its quality is inferior, and the variety can hardly be considered worthy of cultivation for table use. It may, however, prove a profitable sort for growing for agricultural purposes.

PURITAN.



Plant running, ten feet and upwards in length; leaves clear green, of medium size; fruit bottle-formed, fourteen or fifteen inches long, and about ten inches in diameter at the broadest part; neck solid, four or five inches in diameter; average weight eight to ten pounds; skin thin, usually white or cream-white, striped and marked with green, though specimens sometimes occur, from unmixed seed, uniformly green; flesh pale yellow, dry, sweet, mild, and well flavored; seeds of medium size, white. Season from August to January.

This variety, long common to gardens in the vicinity of the Old Colony, retains its distinctive character to a very remarkable degree, even when grown under the most unfavorable circumstances. Seeds, obtained from a gardener who had cultivated the variety indiscriminately among numerous summer and winter kinds for upwards of twenty years, produced specimens uniformly true to the normal form color, and quality. It is hardy and productive, good for table use, excellent for pies, and well deserving of cultivation.

SWEET-POTATO SQUASH.

Plant very similar in character to that of the Hubbard or Autumnal Marrow; fruit twelve or fourteen inches long, seven or eight inches thick, sometimes ribbed, but usually without rib-markings; oblong, tapering to the ends, which are often bent or curved in the manner of some of the types of the Hubbard; stem of medium size, striated; skin ash-green, with a smooth, polished surface; flesh salmon-yellow, thick, fine-grained, dry, and sweet,—if the variety is pure, and the fruit well matured, its quality approaches that of the Hubbard and Autumnal Marrow; seeds white.

The variety is hardy and productive, keeps well, and is deserving of cultivation. When grown in the vicinity of the last-named sorts, it often becomes mixed, and rapidly degenerates. In its purity, it is uniformly of one color; with perhaps the exception of the under surface, which is sometimes paler or yellowish. It has been suggested that this variety and the Hubbard may have originated under similar circumstances.

TURBAN.

Acorn. Giraumon Turban. Turk's-cap. Cucurbita piliformis.

Plant running; leaves small, soft, slightly lobed on the borders; fruit rounded, flattened, expanding about the stem to a broad, plain, brick-red surface, of ten or twelve inches in diameter. At the blossom-end, the fruit suddenly contracts to an irregular, cone-like point, or termination, of a greenish color, striped with white; and thus, in form and color, somewhat resembles a turban: whence the name. Flesh orange-yellow, thick, fine-grained, sugary, and well flavored; seeds white, comparatively short, and small.

The Turban Squash is not early, and should have the advantage of the whole season. "Its specific gravity is said to exceed that of any other variety. Its keeping properties are not particularly good; but its flavor, when grown on light, dry soil, will compare well with either the Autumnal Marrow or the Hubbard." It mixes very readily when grown in the vicinity of other varieties, is not an abundant bearer, and cannot be recommended for general cultivation.

Dr. Harris states that "this variety—sometimes called the 'Acorn Squash,' because, when the fruit is small, it resembles somewhat an acorn in its cup—seems to be the Cucurbita piliformis of Duchesne;" and he further adds, that "it sometimes grows to a large size, measuring fourteen or fifteen inches in transverse diameter, and looks like an immense Turkish turban in shape. Specimens raised in my garden in 1851 were little more than ten inches in diameter, and weighed ten pounds or more; having very thick and firm flesh, and but a small cavity within. They proved excellent for table use,—equal in quality to the best Autumnal Marrows. They keep quite as well as the latter."

VALPARAISO.

Porter's Valparaiso. Commodore Porter.

Plant running; leaves large, not lobed, but cut in rounded angles on the borders; fruit oval, about sixteen inches in length, ten or eleven inches in diameter, slightly ribbed, and largest at the blossom-end, which often terminates in a wart-like excrescence; skin cream-white, sometimes smooth and polished, but often more or less reticulated, or netted; flesh comparatively thick, orange-yellow, generally dry, sweet, and well flavored, but sometimes fibrous and watery; seeds rather large, nankeen-yellow, smooth and glossy.

The variety requires the whole season for its perfection. It hybridizes readily with the Autumnal Marrow and kindred sorts, and is kept pure with considerable difficulty. It is in use from September to spring. The variety, if obtained in its purity, will be found of comparative excellence, and well deserving of cultivation. Stripes and clouds of green upon the surface are infallible evidences of mixture and deterioration.

The late Dr. Harris, in a communication to the "Pennsylvania Farm Journal," remarks as follows: "The Valparaiso squashes (of which there seem to be several varieties, known to cultivators by many different names, some of them merely local in their application) belong to a peculiar group of the genus Cucurbita, the distinguishing characters of which have not been fully described by botanists. The word 'squash,' as applied to these fruits, is a misnomer, as may be shown hereafter. It would be well to drop it entirely, and to call the fruits of this group 'pompions,' 'pumpkins,' or 'potirons.' It is my belief, that they were originally indigenous to the tropical and sub-tropical parts of the western coast of America. They are extensively cultivated from Chili to California, and also in the West Indies; whence enormous specimens are sometimes brought to the Atlantic States. How much soever these Valparaiso pumpkins may differ in form, size, color, and quality, they all agree in certain peculiarities that are found in no other species or varieties of Cucurbita. Their leaves are never deeply lobed like those of other pumpkins and squashes, but are more or less five-angled, or almost rounded and heart-shaped, at base: they are also softer than those of other pumpkins and squashes. The summit, or blossom-end, of the fruit has a nipple-like projection upon it, consisting of the permanent fleshy style. The fruit-stalk is short, nearly cylindrical, never deeply five-furrowed, but merely longitudinally striated or wrinkled, and never clavated, or enlarged with projecting angles, next to the fruit. With few exceptions, they contain four or five double rows of seeds. To this group belong Mr. Ives's Autumnal Marrow Squash (or Pumpkin); Commodore Porter's Valparaiso Squash (Pumpkin); the so-called Mammoth Pumpkin, or Cucurbita maxima of the botanists; the Turban or Acorn Squash; Cucurbita piliformis of Duchesne; the Cashew Pumpkin; Stetson's Hybrid, called the 'Wilder Squash;' with various others."

VEGETABLE MARROW. Thomp.

Succade Gourd. Courge a la moelle, of the French.

Plant twelve feet and upwards in length; leaves deeply five-lobed; fruit about nine inches long, and of an elliptic shape,—but it is sometimes grown to twice that length, and of an oblong form; surface slightly uneven, by irregular, longitudinal, obtuse ribs, which terminate in a projecting apex at the extremity of the fruit. When mature, it is of a uniform pale yellow or straw color. The skin, or shell, is very hard when the fruit is perfectly ripened; flesh white, tender, and succulent, even till the seeds are ripe. It may be used in every stage of its growth. Some prefer it when the flower is still at the extremity of the fruit; others like it older. When well ripened, it will keep well throughout the winter, if stored in a perfectly dry place, out of the reach of frost, and not exposed to great changes of temperature.

To have Vegetable Marrows large and fine for winter, the young fruit should be regularly taken off for use; and, when the plant has acquired strength, a moderate quantity should be allowed to set for maturity. Sufficient for this purpose being reserved, the young fruit that may be subsequently formed should be removed for use in a very young state. The vines, or shoots, may be allowed to run along the surface of the ground; or they may be trained against a wall, or on palings or trellises.

The seed should be planted at the same time and in the same manner as those of the Winter Crookneck or Boston Marrow.

WILDER.

Stetson's Hybrid.

The Wilder Squash was produced about twelve years since, from the Valparaiso and the Autumnal Marrow, by Mr. A. W. Stetson, of Braintree, Mass.; and was named for the Hon. Marshall P. Wilder, a gentleman widely known for his patriotic devotion to the advancement of agricultural and pomological science in the United States.

The plant is a strong grower, and resembles that of the Valparaiso. The fruit is somewhat ovoid, but rather irregular in form, broadly and faintly ribbed (sometimes, however, without rib-markings), and varies in weight from twelve to thirty pounds and upwards; stem very large, striated or reticulated, and often turned at right angles near its connection with the fruit,—the opposite extremity terminates in the wart-like excrescence peculiar to the class; skin reddish-yellow, not unlike that of the Autumnal Marrow; the flesh is remarkably thick, of a salmon-yellow color, sweet and well flavored. In some forms of cookery, and especially for pies, it is esteemed equal, if not superior, to any other variety. When served in the customary manner of serving squash at table, it is inferior to the Hubbard or Autumnal Marrow. The seeds are white.

WINTER CROOKNECK.

Cuckaw.



This is one of the oldest and most familiar of the winter varieties. Plant hardy and vigorous; fruit somewhat irregular in form, the neck solid and nearly cylindrical, and the blossom-end more or less swollen. In some specimens, the neck is nearly straight; in others, sweeping, or circular; and sometimes the extremities nearly or quite approach each other. Size very variable, being affected greatly both by soil and season; the weight ranging from six pounds to forty pounds and upwards. A specimen was raised by Capt. Josiah Lovett, of Beverly, Mass., and exhibited before the Massachusetts Horticultural Society, the weight of which was nearly seventy pounds. Color sometimes green; but, when fully mature, often cream-yellow. The color, like that of the Canada Crookneck, frequently changes after being harvested. If green when plucked, it gradually becomes paler; or, if yellow when taken from the vines, it becomes, during the winter, of a reddish cream-color. Flesh salmon-yellow, not uniform in texture or solidity, sometimes close-grained, sweet, and fine flavored, and sometimes very coarse, stringy, and nearly worthless for the table; seeds of medium size, grayish-white, the border darker, or brownish. About two hundred are contained in an ounce.

It is a very hardy and productive variety; ripens its crop with great certainty; suffers less from the depredations of insects than most of the winter sorts; and, if protected from cold and dampness during the winter months, will keep the entire year.

WINTER STRIPED CROOKNECK.

This is a sub-variety of the common Winter Crookneck. Size large,—the weight varying from six to twenty-five pounds; neck large and solid; seed-end of medium size, and usually smooth; skin thin, very pale-green or light cream-white, diversified with lengthwise stripes and plashes of bright green,—the colors becoming gradually softer and paler after gathering; flesh bright orange, and, like that of the common Winter Crookneck, not uniform in texture or in flavor. Different specimens vary greatly in these respects: some are tough and stringy, others very fine-grained and well flavored. Seeds not distinguishable, in size, form, or color, from those of the Winter Crookneck.

The variety is hardy, grows luxuriantly, is prolific, and keeps well. It is more uniform in shape, and generally more symmetrical, than the Winter Crookneck; though varieties occur of almost every form and color between this and the last named.

As the plants require considerable space, the hills should not be less than eight feet apart. Two or three plants are sufficient for a hill.

"The 'Crookneck Squash,' as it is commonly but incorrectly called, is a kind of 'pumpkin,'—perhaps a genuine species; for it has preserved its identity, to our certain knowledge, ever since the year 1686, when it was described by Ray. Before the introduction of the Autumnal Marrow, it was raised in large quantities for table use during the winter, in preference to pumpkins, which it almost entirely superseded. Many farmers now use it instead of pumpkins for cattle; the vine being more productive, and the fruit containing much more nutriment in proportion to its size. It varies considerably in form and color. The best kinds are those which are very much curved,—nearly as large at the stem as at the blossom-end,—and of a rich cream-color. It is said to degenerate in the Middle and Southern States; where, probably, the Valparaiso or some kindred variety may be better adapted to the climate."—Dr. Harris.



CHAPTER V.

BRASSICACEOUS PLANTS.

Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower. Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Choei. Pe-Tsai, or Chinese Cabbage. Savoy. Sea-kale.

* * * * *

BORECOLE, OR KALE.

Brassica oleracea sabellica.

The term "Borecole," or "Kale," is applied to a class of plants, of the Cabbage family, which form neither heads as the common cabbage, nor eatable flowers like the broccoli and cauliflower. Some of the varieties attain a height of six or seven feet; but while a few are compact and symmetrical in their manner of growth, and of good quality for table use, many are "ill-colored, coarse, rambling-growing, and comparatively unpalatable and indigestible." Most of the kinds are either annuals or biennials, and are raised from seeds, which, in size, form, and color, resemble those of the cabbage.

Sowing.—The seeds are sown at the time of sowing the seeds of the cabbage or cauliflower, and in the same manner. Early plants may be started in a hot-bed, or the seeds may be sown in the open ground in April or May. In transplanting, treat the plants like young cabbages; setting them more or less remote, according to the size or habit of the variety.

Though they are extremely hardy, and will endure quite a low temperature, they are generally harvested in autumn, before the closing-up of the ground. If reset in the following spring, they will furnish an abundance of tender sprouts, which, when cooked, are superior in flavor and delicacy to the cabbage, and resemble coleworts or Brussels sprouts.

Seeds.—"The plants for seed should be selected from those kept over winter, and in April set rather deeply in a spot well exposed to the sun, and in a sandy rather than stiff soil. The stems should be supported, to prevent breakage by the wind."

J. E. Teschemacher gives the following directions for culture and use:—

"Sow, the middle or last of May, a small bed on a moderately rich soil, but in a well-exposed situation. Strong plants cannot be obtained from seedlings grown in the shade. When the young plants have six or eight leaves, prepare a piece of well-manured, open soil, plant the young seedlings six or eight inches asunder, water well, and shade for a few days against the hot sun. About a hundred plants are enough for a family. Towards the latter end of July, or middle of August, they should be thick, stocky plants, fit for final transplanting to the spots where they are to remain. They may be planted in the lines from which early crops of pease have been removed. The ground must be well manured, and the plants moved singly and carefully, with as much earth attached to the roots as possible. This last precaution is very necessary in all summer transplanting, as the only means of enabling the plants to bear the hot sun. In a garden, they should be well supplied with water for a few days; but in field-planting, where this is not possible, a moist time should be chosen. They will not show much signs of growth until the cool nights prevail: after that, they will grow rapidly. They will not boil tender or with much flavor until they have been frozen, or have experienced a temperature of about 28 deg. Fahrenheit.

Use.—"The tender, upper part alone is eaten. They are often, but not always, frozen when cut; and, when this is the case, they should be put into a cool cellar or in cold water until the frost is out of them. It will take one-half to three-quarters of an hour to boil them tender. Put them into the boiling water; to which add a lump of soda. This rather softens them, and causes them to retain their green color. When done, press the water thoroughly out, chop them up with a knife, put them into a vessel to evaporate still more of the water, and serve with melted butter, pepper and salt. In Germany, they frequently boil a few chestnuts, and chop up with the Kale; between which and the stem and stalk of the Kale it is difficult to perceive much difference in taste. The beautiful curled leaves are quite ornamental.

"From one hundred plants, pluckings for the table were made twice a week, from the middle of November to the middle of January; and these fresh from the open garden, although the thermometer in the time had indicated a temperature approaching to zero."—Hov. Mag.

Varieties.—The varieties, which are numerous, and in many instances not well marked or defined, are as follow:—

BUDA KALE, OR BORECOLE. Thomp.

Russian Kale. Asparagus Kale. Manchester Borecole. Dwarf Feather Kale. Oak-leaved Kale.

The Buda Kale somewhat resembles the Purple; but the stalk is shorter. The leaves are purplish, somewhat glaucous, cut and fringed. The variety is not only hardy and well flavored, but continues to produce sprouts longer than any other sort. It is sometimes blanched like sea-kale.

CABBAGING KALE, OR BORECOLE. Thomp.

Imperial Hearting.

This is a new variety, and very much resembles the Dwarf Green Curled in the nature, color, and general appearance of the leaves: the heart-leaves, however, fold over each other, somewhat like those of a cabbage, but, on account of the curls of the margin, not so compactly. The quality is excellent.

COCK'S-COMB KALE.

Curled Proliferous Kale. Chou frise prolifere. Vil.

Stalk about twenty inches high. The leaves differ to a considerable extent in size, and are of a glaucous-green color. From the upper surface of the ribs and nerves, and also from other portions of the leaves, are developed numerous small tufts, or fascicles of leaves, which, in turn, give rise to other smaller but similar groups. The foliage thus exhibits a cock's-comb form: whence the name.

The variety is hardy, but more curious than useful.

COW-CABBAGE.

Tree-cabbage. Thomp. Cesarean Borecole. Cesarean Cabbage. Chou Cavalier.

This variety generally grows to the height of about six feet; although in some places it is reported as attaining a height of twelve feet, and even upwards. The leaves are large,—measuring from two and a half to nearly three feet in length,—smooth, or but slightly curled.

It is generally grown for stock; but the young sprouts are tender and mild-flavored when cooked. Its value for agricultural purposes appears to have been greatly overrated; for, when tried in this country against other varieties of cabbages, the produce was not extraordinary.

The plants should be set three feet or three feet and a half apart.

DAUBENTON'S CREEPING BORECOLE.

Chou vivace de Daubenton. Vil.

Stalk four or five feet in height or length. The leaves are nearly two feet long, deep green; the leaf-stems are long and flexible. It sometimes takes root where the stem rests upon the surface of the ground; and, on this account, has been called perennial.

The variety is hardy, and yields abundantly; though, in this last respect, it is inferior to the Thousand-headed.

DWARF GREEN CURLED BORECOLE. Thomp.

Dwarf Curled Kale. Green Scotch Kale. Dwarf Curlies. Chou frise a Pied court. Vil. Canada Dwarf Curled.

The Dwarf Green Curled is a very hardy but comparatively low-growing variety; the stems seldom exceeding sixteen or eighteen inches in height. The leaves are finely curled; and the crowns of the plants, as well as the young shoots, are tender and delicate, especially after having been exposed to the action of frost.

The plants may be set eighteen inches apart.

FIELD CABBAGE.

Field Kale for mowing. Chou a Faucher. Vil.

Leaves sixteen to eighteen inches in length, very dark green, deeply lobed, or lyrate, and hairy, or hispid, on the nerves and borders. The leaf-stems are nearly white.

The variety produces small tufts, or collections of leaves, which are excellent for fodder, and which may be cut several times during the season. It is sometimes cultivated for stock; but, as a table vegetable, is of little value.

FLANDERS KALE. Thomp.

Chou Caulet de Flanders. Vil.

This is a sub-variety of the Tree-cabbage, from which it is distinguished by the purplish color of its foliage. Its height is nearly the same, and the plant has the same general appearance. It is, however, considered somewhat hardier.

GREEN MARROW-STEM BORECOLE.

Chou Moellier. Vil.

Stem green, about five feet high, clavate, or club-formed; thickest at the top, where it measures nearly two inches, and a half in diameter. This stem, or stalk, is filled with a succulent pith, or marrow, which is much relished by cattle; and, for this quality, the plant is sometimes cultivated. The leaves are large, and nearly entire on the edges; the leaf-stems are thick, short, white, and fleshy.

It is not so hardy as most of the other varieties. The plants should be grown about three feet apart in one direction, by two feet or two feet and a half in the opposite.

LANNILIS BORECOLE.

Chou de Lannilis. Vil. Lannilis Tree-cabbage.

Stem five feet high, thicker and shorter than that of the Cow or Tree Cabbage; leaves long, entire on the borders, pale-green, and very thick and fleshy. The leaf-stems are also thicker and shorter than those of the last-named varieties.

The stalk is largest towards the top, and has the form of that of the Marrow-stem. It sometimes approaches so near that variety, as to be scarcely distinguishable from it.

NEAPOLITAN BORECOLE. Trans.

Neapolitan Curled Kale. Chou frise de Naples. Vil.

The Neapolitan Borecole is remarkable for its peculiar manner of growth, but is hardly worthy of cultivation as a table vegetable, or even for stock. The stem is short and thick, and terminates in an oval bulb, somewhat in the manner of the Kohl Rabi. From all parts of this bulb are put forth numerous erect, small leaves, finely curled on their edges. The whole plant does not exceed twenty inches in height. The leaves are attached to footstalks six or seven inches long. They are obovate, smooth on the surface, with an extraordinary number of white veins, nearly covering the whole leaf. The fringed edges are irregularly cut and finely curled, and so extended as nearly to conceal the other parts of the leaf. As the plant gets old, it throws out numerous small branches from the axils of the leaves on the sides of the bulb.

The swollen portion of the stem is of a fleshy, succulent character, and is used in the manner of Kohl Rabi; between which and the Cabbage it appears to be intermediate.

PALM KALE.

Palm Borecole. Chou Palmier. Vil.

Stalk six feet in height, terminating at the top in a cluster of leaves, which are nearly entire on the borders, blistered on the surface like those of the Savoys, and which sometimes measure three feet in length by four or five inches in width.

As grown in France, the plant is remarkable for its fine appearance, and is considered quite ornamental; though, as an article of food, it is of little value. In England, it is said to have a tall, rambling habit, and to be little esteemed.

The plants should be set three feet and a half apart in each direction.

PURPLE BORECOLE.

Red Borecole. Tall Purple Kale. Curled Brown Kale. Chou frise Rouge Grand. Vil.

With the exception of its color, the Purple Borecole much resembles the Tall Green Curled. As the leaves increase in size, they often change to green; but the veins still retain their purple hue. When cooked, the color nearly or quite disappears.

It is remarkably hardy, and is much cultivated in Germany.

RED MARROW-STEM BORECOLE.

Red-stalked Kale.

Stalk purplish-red, four and a half or five feet high, and surmounted by a cluster of large, fleshy leaves, on short, thick stems. The stalk is much larger than that of the Green Marrow-stem, and sometimes measures more than three inches in diameter. It is cultivated in the same manner, and used for the same purposes, as the last-named variety.

TALL GREEN CURLED. Thomp.

Tall Scotch Kale. Tall Green Borecole. Tall German Greens. Chou frise grand du Nord. Vil.

This variety, if unmixed, may be known by its bright-green, deeply lobed, and curled leaves. Its height is two feet and a half and upwards. Very hardy and productive.

The parts used are the crowns of the plants; and also the tender side-shoots, which are produced in great abundance. These boil well, and are sweet and delicate, especially after frost; though the quality is impaired by protracted, dry, freezing weather.

THOUSAND-HEADED BORECOLE. Thomp.

Chou branchu du Poitou. Vil. Chou a Mille Tetes.

The Thousand-headed Borecole much resembles the Tree or Cow Cabbage, but is not so tall-growing. It sends out numerous side-shoots from the main stem, and is perhaps preferable to the last-named sort. It is chiefly valuable as an agricultural plant, but may occasionally be grown in gardens on account of its great hardiness; but its flavor is inferior to all other winter greens.

VARIEGATED BORECOLE. Thomp.

Variegated Kale. Variegated Canadian Kale. Chou frise panache. Vil.

This is a sub-variety of the Purple Borecole, growing about a foot and a half high. The leaves vary much in size, and are lobed and finely curled. They are also beautifully variegated, sometimes with green and yellowish-white or green and purple, and sometimes with bright-red and green.

It is frequently grown as an ornamental plant, is occasionally employed for garnishing, and is sometimes put into bouquets. It is very good cooked after frost, but is not quite so hardy as the Purple Borecole.

VARIEGATED COCK'S-COMB KALE.

A variety of the Common Cock's-comb Kale, with the leaves more or less variegated with purple and white. It is not of much value as an esculent.

WOBURN PERENNIAL KALE. Thomp.

This is a tall variety of the Purple Borecole, with foliage very finely divided or fringed. The plant lasts many years, and may be propagated by cuttings, as it neither flowers readily nor perfects well its seeds. Its produce is stated to have been more than four times greater than that of either the Green or Purple Borecole on the same extent of ground. The weight of produce from ten square yards was a hundred and forty-four pounds ten ounces; but some of the large kinds of cabbages and savoys will exceed this considerably, and prove of better quality. The Woburn Perennial Kale can therefore only be recommended where the climate is too severe for the more tender kinds of the Cabbage tribe.

* * * * *

BROCCOLI.

Brassica oleracea var.

In its structure and general habit, the Broccoli resembles the Cauliflower. Between these vegetables the marks of distinction are so obscurely defined, that some of the white varieties of Broccoli appear to be identical with the Cauliflower. Botanists divide them as follows:—

"The Cauliflower has generally a short stalk, and white-ribbed, oblong leaves. The stem by which the flower is supported unites at the head of the primary branches into thick, short, irregular bundles, in the form of a corymb. It appears to be a degeneration of the Brassica oleracea costata, or Portugal Cabbage.

"In the Broccoli, the stalk is more elevated; the leaf-nerves less prominent; the pedicles, or stems, connected with and supporting the flower, or head, less thick and close. They are also longer; so that, on becoming fleshy, they resemble in shape the young shoots of asparagus: hence the name of 'Asparagoides,' given by ancient botanists to Broccoli. It seems to be a degeneration of the 'Chou cavalier,' or tall, open Cabbage.

"Cultivation, by improving the finer kinds of white Broccolis, is narrowing the distinctive marks: but, although so nearly alike, they must ever remain really distinct, inasmuch as they derive their origin from two very distinct types; viz., the Portugal Cabbage and the Tall Curled Kale. The Cauliflower also originated in the south of Europe, and the Broccoli in the north of Europe, either in Germany or Britain."

Seed.—Broccoli-seeds are rarely raised in this country; most of the supply being received from France or England. In size, form, and color, they are similar to those of the Cabbage or Cauliflower. An ounce may be calculated to produce about five thousand plants, although it contains nearly twice that number of seeds.

Sowing and Cultivation.—In New England, as well as in the Middle and Western States, the seeds of the later sorts should be sown in March or April, in the manner of early cabbages; whilst the earlier varieties may be sown in the open ground, from the middle to the last of May. If the sowing be made in the open ground, prepare a small nursery-bed not too directly exposed to the sun, and sow in shallow drills six or eight inches apart. The last of June, or as soon as the plants have attained sufficient size, transplant them into soil that is well enriched, and has been deeply stirred; setting them at the distance directed for the variety. If possible, the setting should be performed when the weather is somewhat dull, for then the plants become sooner established; but, if planted out in dry weather, they should be immediately and thoroughly watered. If the plants have been started in a hot-bed, they should be set out at the time of transplanting cabbages.

The after-culture consists in hoeing frequently to keep the ground loose and clean, and in earthing up slightly from time to time about the stem.

Some of the early varieties will be fit for use in September; whilst the later sorts, if properly treated, will supply the table till spring.

The difficulties attending the growing of Broccoli in this country arise mainly from the extreme heat and dryness of the summer and the intense cold of the winter. Whatever will tend to counteract these will promote the growth of the plants, and tend to secure the development of large and well-formed heads.

"When the heads of White Broccoli are exposed to light, and especially to the direct influence of the sun, the color is soon changed to a dingy or yellowish hue. It is, therefore, necessary to guard against this as much as possible by frequently examining the plants; and, when any heads are not naturally screened, one or two of the adjoining side-leaves should be bent over the flower-head to shade it from the light, and likewise to protect it from the rain. Some kinds are almost self-protecting; whilst the leaves of others spread, and consequently require more care in shading."—Thomp.

Taking the Crop.—"Broccoli should not be allowed to remain till the compactness of the head is broken, but should always be cut while the 'curd,' as the flowering mass is termed, is entire, or before bristly, leafy points make their appearance through it. In trimming the head, a portion of the stalk is left, and a few of the leaves immediately surrounding the head; the extremities being cut off a little below the top of the latter."—Thomp.

Preservation.—"They are sometimes preserved during winter as follows: Immediately previous to the setting-in of hard frost in autumn, take up the plants on a dry day, with the roots entire, and turn their tops downwards for a few hours, to drain off any water that may be lodged between the leaves. Then make choice of a ridge of dry earth, in a well-sheltered, warm exposure, and plant them down to their heads therein, close to one another; having previously taken off a few of the lower, loose leaves. Immediately erect over them a low, temporary shed, of any kind that will keep them perfectly free from wet, and which can be opened to admit the air in mild, dry weather. In very severe freezing seasons, an extra covering of straw, or other description of dry litter, should be applied over and around the shed; but this should be removed on the recurrence of moderate weather."

They will keep well in a light, dry cellar, if set in earth as far as the lower leaves.

Seeds.—The seeds of Broccoli are not distinguishable from those of the Cauliflower. They, however, rarely ripen well in this country, and seedsmen are generally supplied from abroad.

Use.—The heads, or flowers, are cooked and served in all the forms of the Cauliflower.

Varieties.—These are exceedingly numerous; although the distinctions, in many instances, are neither permanent nor well defined.

In 1861-62, a hundred and three nominally distinct sorts were experimentally cultivated at the Chiswick Gardens, near London, Eng., under the direction of Robert Hogg, Esq. In reporting the result, he says, "It is quite evident that the varieties of Broccoli, as now grown, are in a state of great confusion. The old varieties, such as Grange's and the Old Early White, have entirely disappeared, or lost their original character; whilst the distinctive names of Early White and Late White seem now to be possessed of no value, as, in some cases, the one is used for the other, and vice versa."

The kinds catalogued by seedsmen, and recommended for cultivation, are the following; viz.:—

AMBLER'S EARLY WHITE. R. Hogg.

Similar to Mitchinson's Penzance, but easily distinguished by its winged leaves; those of the last named being interrupted. It is remarkably hardy, and produces a large, creamy-white head, very uniform in size.

CHAPPELL'S LARGE CREAM-COLORED.

Chappell's New Cream-colored.

A very large and fine sort, earlier than the Portsmouth; flower cream-yellow. Sow in the open ground in May, and transplant three feet apart in each direction.

DANISH, OR LATE GREEN.

Late Danish. Siberian.

The leaves of this variety are long, narrow, and much undulated; the leaf-stems are tinged with purple; the heads are of medium size, compact, exposed, and of a greenish color. It is one of the latest and hardiest of all varieties.

DWARF BROWN CLOSE-HEADED. Trans.

This variety resembles the Sulphur-colored; from which it probably originated. It is, however, earlier, and differs in the form, as well as in the color, of the flower. The leaves are small, not much waved, dark-green, with white veins: they grow erect, and afford no protection to the head. Most of the crowns are green at first; but they soon change to large, handsome, brown heads.

The plants should be set two feet apart in each direction.

EARLY PURPLE. Trans.

Early Purple Sprouting.

An excellent kind, of a deep-purple color. When the variety is unmixed, it is close-headed at first; afterwards it branches, but is liable to be too much branched, and to become green. The plant is from two to three feet high, and a strong grower; the leaves are comparatively short, spreading, and of a purplish-green color; the head is quite open from the leaves. Small leaves are sometimes intermixed with the head, and the plant produces sprouts of flowers from the alae of the leaves.

It succeeds best in rich soil, and the plants should be set three feet apart.

EARLY SPROUTING. M'Int.

Asparagus Broccoli. North's Early Purple. Italian Sprouting. Early Branching.

A strong-growing, hardy sort, from two to three feet high. The leaves are spreading, much indented, and of a purplish-green color. The flower is close-headed, and, in the genuine variety, of a rich purple on its first appearance. It is, however, liable to lose its color, and to become greenish; and sometimes produces numerous small, green leaves, intermixed with the flower, particularly if grown in soil too rich.

The variety is extensively grown by the market-gardeners in the vicinity of London.

ELLETSON'S GIGANTIC LATE WHITE.

Elletson's Mammoth.

One of the largest and latest of the white broccolis. Leaves spreading; stem short.

FINE EARLY WHITE. Thomp.

Early White. Devonshire White. Autumn White.

Plant tall, with erect, dark-green, nearly entire leaves. The heads are very white and close.

This variety, in common with a few others, is sometimes cut in considerable quantities by market-gardeners previous to heavy frost, and preserved in cellars for the supply of the market.

FROGMORE PROTECTING. Hov. Mag.

Head pure white, scarcely distinguishable from the finest cauliflower; size large,—when well formed, measuring from seven to nine inches in diameter.

A recently introduced sort, promising to be one of the best. The plants are extremely hardy and vigorous, and rarely fail to develop a large and fine head, having a rich, curdy appearance, and, as before observed, similar to a well-grown cauliflower. It is of dwarf growth; and the outer leaves, closing over the large head of flowers, protect it from the action of severe weather.

GILLESPIE'S BROCCOLI. Thomp.

A fine, white, early autumn variety, much grown about Edinburgh.

GRANGE'S EARLY CAULIFLOWER BROCCOLI. M'Int.

Grange's Early White. Hopwood's Early White. Marshall's Early White. Bath White. Invisible.

This is an old variety, and, when pure, still stands in high estimation; having a head nearly as large and as white as a cauliflower. The leaf-stems are long and naked; the leaves are somewhat ovate, lobed at the base, very slightly waved, and, incurving a little over the flower, defend it from frost and wet. It is not a large grower; and, being upright in habit, may be grown at two feet distant.

Hardy, and well deserving of cultivation. The London market-gardeners cultivate four varieties, of which this is the principal.

GREEN CAPE. Thomp.

Autumnal Cape. Maher's Hardy Cape.

Leaves long and narrow; the veins and midribs green; the head is greenish, and generally covered by the leaves.

This variety and the Purple Cape often become intermixed, and are liable to degenerate. They are, however, quite distinct, and, when pure, very beautiful.

GREEN CLOSE-HEADED WINTER. Trans.

Late Green. Siberian. Dwarf Roman.

This new and excellent Broccoli is apparently a seedling from the Green Cape. The plants are dwarf; the leaves are large and numerous, with white veins. The flower grows exposed, is not of large size, and resembles that of the Green Cape. Its season immediately follows that of the last-named variety.

HAMMOND'S WHITE CAPE.

An excellent, pure white variety, obtained in England by cultivation and selection.

KENT'S LATE WHITE.. R. Hogg.

A remarkably hardy, dwarf-growing variety, with very dark-green foliage. Bouquet white, of good size, and well protected.

KIDDERMINSTER. R. Hogg.

Head large and handsome, of pure whiteness, and much exposed. It is evidently a form of "Willcove," and has, undoubtedly, emanated from that variety; but it is somewhat earlier.

KNIGHT'S PROTECTING. R. Hogg. M'Int.

Early Gem. The Gem. Lake's Gem. Waterloo Late White. Dilliston's Late White. Hampton Court. Invisible Late White.

When pure, this variety is of a dwarfish habit of growth, with long, pointed, and winged leaves, which have a spiral twist about the head, and turn in closely over it, so as effectually to protect it from the effect of frost, and preserve it of a fine white color.

It is remarkably hardy; and as the plants are of small size, with comparatively large heads, a great product is realized from a small piece of ground.

LATE DWARF PURPLE.

Dwarf Swedish. Italian Purple. Dwarf Danish.

This is the latest purple Broccoli. The plants seldom rise above a foot in height. The flower, at first, shows small and green; but soon enlarges, and changes to a close, conical, purple head. The leaves are short and small, dark-green, with white veins, much sinuated, deeply indented, and form a regular radius round the flower. The whole plant presents a singular and beautiful appearance.

MILLER'S LATE WHITE. Thomp.

Miller's Dwarf.

This is an old variety; but is considered by some to be the best late sort, if it can be obtained true. Hardy. Transplant two feet apart.

MITCHELL'S NE PLUS ULTRA. Thomp.

Hardy, and of dwarf habit; leaves smooth, glaucous, protecting the head, which is cream-colored, large, and compact. Transplant two feet apart.

MITCHINSON'S PENZANCE. R. Hogg.

Early White Cornish. Mitchinson's Early White.

One of the best of the Spring Whites. The leaves are much waved on the margin, and enclose large and fine heads, which are nearly of a pure white color. Very hardy.

PORTSMOUTH. Thomp.

Cream-colored. Southampton. Maher's New Dwarf.

Leaves large, broad, with white veins, spreading; although the central ones partially cover the flower, or head, which is buff, or cream-colored. It is a hardy sort; and the flower, which is produced near the ground, is said to exceed in size that of any other variety. The plants should be set three feet apart.

PURPLE CAPE. Trans.

Early Purple Cape. Purple Silesian. Howden's Superb Purple. Grange's Early Cape. Blue Cape.

This has a close, compact head, of a purple color, and, in favorable seasons, comes as large as a cauliflower. The plants grow from a foot to a foot and a half in height, with short, erect, concave leaves, regularly surrounding the head. The veins and midribs are stained with purple. The head is exposed to view in growing; and, as it enlarges, the projecting parts of the flower show a greenish-white mixed with the purple color. When boiled, the whole flower becomes green.

Excellent for general culture, as it is not only one of the finest varieties for the table, but the plants form their heads much more generally than many other kinds. It is the earliest of the purple broccolis.

The seed should not be sown before the middle or last of May, and the plants will require a space of two feet and a half in each direction.

SNOW'S SUPERB WHITE WINTER. Thomp.

Gill's Yarmouth White.

This variety is of dwarfish habit. The leaves are broad, with short stems; the heads are large, white, very compact, well protected by the incurved leaves, and equal in quality to those of the Cauliflower. By many it is considered superior to Grange's Early Cauliflower Broccoli.

SNOW'S SPRING WHITE OR CAULIFLOWER BROCCOLI. Trans.

Naples White. Early White. Adam's Early White. Neapolitan White. Imperial Early White. Grange's Cauliflower. Covent-Garden Market.

Plant about two feet high, robust, and a strong grower. The leaves are large, thick-veined, flat, and narrow; and generally compress the head, so as to render it invisible when ready for cutting, and thus protect it from rain and the effects of frost. Head large, perfectly white.

SULPHUR OR BRIMSTONE BROCCOLI. Trans.

Late Brimstone. Fine Late Sulphur. Edinburgh Sulphur.

Leaves with long stems; heads large, compact, somewhat conical, sulphur-colored, sometimes tinged with purple. Hardy.

WALCHEREN BROCCOLI. M'Int.

Comparatively new, and so closely resembling a cauliflower as to be scarcely distinguishable from it. The leaves, however, are more curled, and its constitution is of a hardier nature, enduring the cold, and also withstanding heat and drought better. Much esteemed in England, where, by successive sowings, it is brought to the table at every season of the year.

WARD'S SUPERB. R. Hogg.

This is a form of Knight's Protecting, but is from two to three weeks later. It is of a dwarfish habit of growth, closely protected by the spirally compressed leaves, with a good-sized and perfectly white head. One of the best of the late White Broccolis.

WHITE CAPE. Thomp.

Heads of medium size, white, and compact.

WILLCOVE. R. Hogg.

Late Willcove.

The true Willcove is a variety perfectly distinct from every other of its season. The heads are very large, firm, even, and fine, and of a pure whiteness. They are fully exposed, and not protected by the leaves as most other broccolis are. On this account, the variety is more liable to be injured by the weather than any other late sort; and therefore, in severe seasons, it must be regarded as deficient in hardiness.

"It derives its name from a small village near Devonport, Eng.; where it originated, and where the Broccoli is said to be grown in great perfection."

* * * * *

BRUSSELS SPROUTS.

Thousand-headed Cabbage. Brassica oleracea var.



In its general character, this vegetable is not unlike some of the varieties of Kale or Borecole. Its stem is from a foot to four feet in height, and from an inch and a half to upwards of two inches in diameter. It is remarkable for the production of numerous small axillary heads, or sprouts, which are arranged somewhat in a spiral manner, and which are often so closely set together as entirely to cover the sides of the stem. "These small heads are firm and compact like little cabbages, or rather like hearted savoys in miniature. A small head, resembling an open savoy, surmounts the stem of the plant, and maintains a circulation of sap to the extremity. Most of the original side-leaves drop off as these small buds, or heads, enlarge."—Thomp.

Culture.—The plant is always raised from seeds, which, in size, form, or color, are scarcely distinguishable from the seeds of the Common Cabbage. These should be sown at the time and in the manner of the Cabbage, either in hot-beds in March or April, or in the open ground in April or May. When three or four inches high, transplant two feet apart in each direction, and cultivate as directed for cabbages and cauliflowers. In September, the early plantings will be fit for gathering; whilst the later plants will afford a succession that will supply the table during the winter. For the latter purpose, they should be harvested before severe freezing weather, and preserved in the cellar as cauliflowers and broccolis. They are quite hardy, easily grown, thrive well in New England or in the Middle States, and deserve more general cultivation.

To raise Seeds.—In the autumn, select two or three of the finest plants; keep them in the cellar, or out of the reach of frost, during winter; and in the spring set them in the open ground, two feet apart, and as far as possible from all flowering plants of the Cabbage family. Cut off the top shoot, and save the branches of pods that proceed from the finest of the small heads on the sides of the main stem.

Use.—The small heads are boiled and served in the manner of cabbages. They are also often used in the form of the cauliflower, boiled until soft, then drained, and afterwards stewed with milk, cream, or butter.

Varieties.—Two varieties are enumerated by gardeners and seedsmen; viz.:—

DWARF BRUSSELS SPROUTS.

A low-growing sort, usually from eighteen inches to two feet in height. It differs from the following variety principally in size, though it is somewhat earlier. The dwarf stems are said to produce heads which are more tender and succulent when cooked than those obtained from taller plants.

TALL OR GIANT BRUSSELS SPROUTS.

Stem nearly four feet in height; plant healthy and vigorous, producing the small heads peculiar to its class in great abundance. It is somewhat hardier than the foregoing variety; and, on account of its greater length of stalk, much more productive.

There is, however, very little permanency to these sorts. Much of the seed found in the market will not only produce plants corresponding with both of the varieties described, but also numerous intermediate kinds.

* * * * *

THE CABBAGE.

Brassica oleracea capitata.

The Cabbage is a biennial plant; and, though comparatively hardy,—growing at all seasons unprotected in England,—will not withstand the winters of the Northern States in the open ground.

When fully developed, it is from four to five feet in height. The flowers are cruciform, generally yellow, but sometimes white or yellowish-white. The seeds, which ripen in July and August of the second year, are round, reddish-brown or blackish-brown, and retain their vitality five years. About ten thousand are contained in an ounce.

Soil and Situation.—"Though not particularly nice as to soil or situation, cabbages do best when grown in well-manured ground. In such soil, they are generally earlier than when raised in cold and stiff ground. But manure need not be profusely applied, if the ground is naturally of a fertile and open kind; for the flavor is generally better in such soil than where a great quantity of fertilizer is used."

Propagation.—All of the varieties are propagated from seed sown annually. For early use, a sowing may be made in a hot-bed in February or March; and, for winter use, the seed may be sown in a nursery-bed in the open ground in May or June. When five or six inches high, transplant to the distance directed in the description of the variety. In the hot-bed or nursery-bed, the plants should not be allowed to stand too thickly together, as this causes them to draw up weak and feeble.

To raise Seed.—At the time of harvesting, select a few of the most compact and best-formed heads possessing the characters of the pure variety; and, in the following April, set the plants entire, three feet apart in each direction. As they progress in growth, remove all of the side-shoots, and encourage the main sprout, that will push up through the centre of the head. Seeds from the side-shoots, as well as those produced from decapitated stems, are of little value. No cabbage-seed is really reliable that is not obtained from firm and symmetrical heads; and seed thus cultivated for a few successive seasons will produce plants, ninety per cent of which will yield well-formed and good-sized cabbages.

American-grown seed is generally considered superior to that of foreign growth; and, when it can be obtained from a reliable seedsman or seeds-grower, the purchaser should not be induced by the difference in price to select the nominally cheaper, as there are few vegetables with which the character of the seed is of greater importance.

Varieties.—The varieties are numerous, and the distinction, in many instances, well-defined and permanent. Between some of the sorts, however, the variations are slight, and comparatively unimportant.

ATKINS'S MATCHLESS. M'Int.

This is a variety of the Early York: the head, however, is smaller and more conical, and the leaves are more wrinkled,—somewhat similar to those of the Savoys. It is of tender texture and delicate flavor; and, with the exception of its smaller size, is considered equal, if not superior, to the last-named variety.

It is comparatively a recent sort, and seems to be desirable rather for its precocity and excellent quality than for its size or productiveness.

Transplant to rows fifteen inches apart, and twelve inches asunder in the rows.

BARNES'S EARLY.

Barnes's Early Dwarf.

This variety, in respect to season, size, form, and general habit, seems to be intermediate between, or a hybrid from, the York and Ox-heart. Head ovate, rather compact; texture fine and tender; flavor mild and good.

Set in rows two feet apart, and eighteen inches apart in the rows.

BERGEN DRUMHEAD.

Large Bergen. Great American. Quintal. Vil. Large German Drumhead.

Head remarkably large, round, flattened at the top, compact; the leaves are of a peculiar, glaucous-green color, of thick texture, firm, and rather erect; the nerves large and prominent; the outer leaves of the head are usually revoluted on the borders; the loose leaves are numerous, and rarely rise above a level with the summit of the head; the stalk is short.

The Bergen Drumhead is one of the largest and latest of all the cabbages; and, when not fully perfected before being harvested, has the reputation, if reset in earth in the cellar, of heading, and increasing in size, during winter. It is a popular market sort; and, notwithstanding its extraordinary proportions, is tender, well flavored, and of more than average quality for family use. The plants should be set three feet apart.

CHAMPION OF AMERICA.

One of the largest of the recently introduced sorts; the whole plant sometimes attaining a weight of forty pounds and upwards. Head very large, flattened, somewhat resembling the Drumheads; outer leaves very few, succulent, and tender; stalk short; quality tender, mild, and well flavored. As a market variety, it has few, if any, superiors. It heads with great uniformity, and bears transportation well; but its large size is objectionable when required for the use of families numbering but few members.

EARLY BATTERSEA. Thomp.

Dwarf Battersea. Early Dwarf Battersea.

The type of the Early Battersea is very old. When fully grown, the four outside or lower leaves are about sixteen inches in diameter; and, when taken off and spread out, their general outline is nearly circular. The stem is dwarfish, and the leaf-stalks come out quite close to each other; so that scarcely any portion of the stem is to be seen between them. The whole cabbage measures about three feet in circumference. The heart is shortly conical, with a broad base; near which it is about two feet in circumference, when divested of the outside leaves. The ribs boil tender.

It is one of the best sorts for the general crop of early cabbages; is not liable to crack; and, when cut close to the stem, often puts forth a number of fresh heads, of fair size and good quality.

EARLY CORNISH.

Penton. Paignton. Pentonville.

This is an intermediate sort, both in respect to size and season; and is said to derive its name from a village in Devonshire, Eng., where it has been cultivated for ages. The head is of full medium size, somewhat conical in form, and moderately firm and solid. The outside leaves are rather numerous, long, and of a pale or yellowish green color. Its texture is fine and tender, and its flavor mild and agreeable. It is three or four weeks later than the Early York.

If reset in spring, this variety, like the Yanack, will send out from the stalk abundant tender sprouts, which will supply the table with the best of coleworts, or greens, for several weeks of the early part of the season.

The plants are somewhat leafy and spreading, and require full the average space. The rows should be two and a half or three feet apart, and the distance between the plants in the rows full two feet.

EARLY DRUMHEAD.

This is an intermediate variety, about the size of the Early York, and a little later. The head is round, flattened a little at the top, firm and well formed, tender in texture, and well flavored.

It is a good sort for the garden, as it heads well, occupies but little space in cultivation, and comes to the table immediately after the earlier sorts.

The plants should be set in rows two feet apart, and eighteen inches apart in the rows.

EARLY DUTCH TWIST. M'Int.

An excellent cabbage of the smallest size. It is very early and delicate, and may be planted almost as close together as a crop of cabbage-lettuce.

The first sowing should be made early; afterwards, sowings should be made at intervals of two or three weeks, which will secure for the table a constant supply of fresh and tender heads from July till winter.

EARLY HOPE.

A rather small, solid, oval-headed, early sort, nearly of the season of the Early York. Its color is bright-green, and its leaves rather erect and firm. In quality, it is not unlike the Small Early Ox-heart, and requires the same space in cultivation.

The variety is comparatively new; and, though found on the catalogues of seedsmen, is little disseminated.

EARLY LOW DUTCH.

Early Dutch Drumhead.

This well-known and standard variety has a round, medium-sized, solid head, sometimes tinted with brown at its top. The outside and loose leaves are few in number, large, rounded, clasping, blistered, and of a glaucous-green color; the ribs and nerves are small; the stalk is thick and short. It is rather early, tender, and of good quality; heads well; and is one of the best sorts for growing in a small garden for early table use. The plants should be allowed a space of two feet and a half between the rows, and nearly two feet in the rows.

EARLY NONPAREIL.

Head of medium size, bright-green, rather ovoid or egg-shaped, solid; the leaves are generally erect, roundish, concave, and of thick, firm texture; the stalk is comparatively short, and the spare leaves few in number; flavor mild and pleasant. By some, it is considered the best of the intermediate varieties.

In many respects, it resembles the Small Ox-heart.

EARLY SUGAR-LOAF.

The color of this variety, and the form of its head, distinguish it from all others. The plant, when well developed, has an appearance not unlike some of the varieties of Cos lettuces; the head being round and full at the top, and tapering thence to the base, forming a tolerably regular, inverted cone. The leaves are erect, of a peculiar ashy or bluish-green hue, spoon-shaped, and clasp or cove over and around the head in the manner of a hood or cowl.

Though an early cabbage, it is thought to be more affected by heat than most of the early varieties; and is also said to lose some of its qualities, if kept late in the season. Head of medium size, seldom compactly formed; and, when cut and cooked in its greatest perfection, tender and well flavored.

Transplant in rows two feet apart, and from eighteen to twenty-four inches apart in the rows.

EARLY WAKEFIELD.

Head of medium size, generally somewhat conical, but sometimes nearly round, compact; leaves very glaucous; stalk small.

A fine, early variety, heading readily. As the plants occupy but little space, it is recommended as a desirable sort for early marketing.

EARLY YORK.

According to Rogers, the Early York Cabbage was introduced into England from Flanders, more than a hundred years ago, by a private soldier named Telford, who was there many years in the reign of Queen Anne. On his return to England, he settled as a seedsman in Yorkshire: whence the name and celebrity of the variety.

In this country, it is one of the oldest, most familiar, and, as an early market sort, one of the most popular, of all the kinds now cultivated. The head is of rather less than medium size, roundish-ovoid, close, and well-formed, of a deep or ash-green color, tender, and well flavored. The loose leaves are few in number, often revoluted on the border, and comparatively smooth on the surface; nerves greenish-white. The plants of the true variety have short stalks, occupy but little space, and seldom fail to produce a well-formed, and, for an early sort, a good-sized head. They require a distance of about eighteen inches between the rows, and fifteen or eighteen inches in the row.

Its earliness and its unfailing productiveness make it a favorite with market-gardeners; and it still retains its long-established popularity, notwithstanding the introduction of numerous new sorts, represented as being as early, equally prolific, and surpassing it in general excellence.

EAST HAM.

From East Ham, in Essex, Eng. It is not a large, but a fine, early sort, not unlike the Ox-heart. The head is of an oval form, compact, and rather regular; the leaves are firm in texture, sometimes reflexed, or curved backward, but generally erect and concave; nerves pale greenish-white; stem very short. It is mild and delicate, and a desirable early variety.

In setting the plants, allow two feet and a half between the rows, and two feet between the plants in the rows.

GREEN GLAZED.

American Green Glazed.

Head large, rather loose and open; the leaves are numerous, large, rounded, waved on the borders, and slightly blistered on the surface; stalk comparatively long. Its texture is coarse and hard, and the variety really possesses little merit; though it is somewhat extensively grown in warm latitudes, where it appears to be less liable to the attacks of the cabbage-worm than any other sort.

A distinguishing characteristic of this cabbage is its deep, shining-green color; the plants being readily known from their peculiar, varnished, or glossy appearance.

LARGE LATE DRUMHEAD.

American Drumhead.

Head very large, round, sometimes flattened a little at the top, close and firm; the loose leaves are numerous, broad, round, and full, clasping, blistered, and of a sea-green color; the ribs and nerves are of medium size, and comparatively succulent and tender; stem short. The variety is hardy, seldom fails to form a head, keeps well, and is of good quality.

In cultivation, it requires more than the average space, as the plants have a spreading habit of growth. The rows should not be less than three feet apart; and two feet and a half should be allowed between the plants in the rows.

There are many varieties of this cabbage, introduced by different cultivators and seedsmen under various names, differing slightly, in some unimportant particulars, from the foregoing description, and also differing somewhat from each other, "but agreeing in being large, rounded, cabbaging uniformly, having a short stem, keeping well, and in being tender and good flavored."

LARGE YORK.

This is a larger cabbage than the Early York; which variety it somewhat resembles. The head, however, is broader in proportion to its depth, and more firm and solid; the leaves not connected with the head are more erect, of a firmer texture, not quite so smooth and polished, and the surface slightly bullated, or blistered. It also has a shorter stalk, and is two or three weeks later.

The Large York seems to be intermediate between the Early York and the Large Late Drumheads, as well in respect to form and general character as to its season of maturity. It is recommended as being less affected by heat than many other kinds, and, for this reason, well adapted for cultivation in warm climates. It seldom fails in forming its head, and is tender and well flavored.

LARGE OX-HEART.

Large French Ox-heart.

This is a French variety, of the same form and general character as the Small Ox-heart, but of larger size. The stalk is short; the head firm and close, and of a light-green color; the spare leaves are few in number, generally erect, and concave. It is a week or ten days later than the Small Ox-heart, forms its head readily, and is tender and well flavored. One of the best of the intermediate sorts.

The plants should be set two feet apart in each direction.

MARBLEHEAD MAMMOTH DRUMHEAD. J. J. H. Gregory.

One of the largest of the Cabbage family, produced from the Mason, or Stone-mason, by Mr. Alley, and introduced by Mr. J. J. H. Gregory, of Marblehead, Mass.

Heads not uniform in shape,—some being nearly flat, while others are almost hemispherical; size very large, varying from fifteen to twenty inches in diameter,—although specimens have been grown of the extraordinary dimensions of twenty-four inches. In good soil, and with proper culture, the variety is represented as attaining an average weight of thirty pounds. Quality tender and sweet.

Cultivate in rows four feet apart, and allow four feet between the plants in the rows. For early use, start in a hot-bed; for winter, sow in the open ground from the first to the middle of May. Sixty tons of this variety have been raised from a single acre.

MASON. J. J. H. Gregory.

The Mason Cabbage, in shape, is nearly hemispherical; the head standing well out from among the leaves, growing on a small and short stalk. Under good cultivation, the heads will average about nine inches in diameter and seven inches in depth. It is characterized for its sweetness, and for its reliability for forming a solid head. It is also an excellent variety for cultivation in extreme Northern latitudes, where, from the shortness of the season, or in those sections of the South, where, from excessive heat, plants rarely cabbage well. Under good cultivation, nearly every plant will set a marketable head.

Originated by Mr. John Mason, of Marblehead, Mass.

POMERANIAN.

This variety is of comparatively recent introduction. The head, which is of medium size, has the form of an elongated cone, and is very regular and symmetrical. It is quite solid, of a pale or yellowish green color, tender and well flavored, and remarkable for the peculiar manner in which the leaves are collected, and twisted to a point, at its top. The loose, exterior leaves are numerous, large, and broad; stalk rather high.

It is not early, but rather an intermediate variety, and excellent either as an autumnal or winter cabbage. As it heads promptly and almost invariably, and, besides, is of remarkable solidity, it makes a profitable market cabbage; keeping well, and bearing transportation with very little injury.

PREMIUM FLAT DUTCH.

Large Flat Dutch.

Head large, bluish-green, round, solid, broad and flat on the top, and often tinted with red or brown. The exterior leaves are few in number, roundish, broad and large, clasping, blistered on the surface, bluish-green in the early part of the season, and tinged with purple towards the time of harvesting; stalk short.

It is one of the largest of the cabbages, rather late, good for autumn use, and one of the best for winter or late keeping, as it not only remains sound, but retains its freshness and flavor till late in spring. The heads open white and crisp, and, when cooked, are tender and well flavored. It requires a good soil, and should be set in rows not less than three feet apart, and not nearer together than thirty inches in the rows. As a variety for the winter market, the Premium Flat Dutch has no superior. It is also one of the best sorts for extensive culture, as it is remarkably hardy, and seldom fails in forming a good head. An acre of land, well set and cultivated, will yield about four thousand heads.

ST. DENIS. Vil.

Head of large size, round, a little flattened, solid; the exterior leaves are numerous, glaucous-green, clasping at their base, and often reflexed at the ends; the ribs and nerves are large and prominent; stem long.

This variety is of good quality, seldom fails to form a head, and yields a large crop in proportion to the quantity of land it occupies. The plants should be set two feet and a half apart in each direction.

SHILLING'S QUEEN.

A half-early variety, intermediate in form and size between the York and Ox-heart. As a "second early," it is one of the best. It compares favorably with the Early Nonpareil, and is tender, mild, and delicate.

Transplant in rows two feet and a half apart, and eighteen inches apart in the rows.

SMALL OX-HEART.

Coeur de Boeuf petit, of the French. Vil.

Head below medium size, ovate or egg-shaped, obtuse, broad at the base, compact. The leaves are of the same bright green as those of the York Cabbage, round, of firm texture, sometimes revolute, but generally erect, and concave; the nerves are white, more numerous and less delicate than those of the last-named variety; the stalk is short, and the leaves not composing the head few in number.

The Ox-heart cabbages—with respect to character, and period of maturity—are intermediate between the Yorks and Drumheads; more nearly, however, resembling the former than the latter. The Small Ox-heart is about ten days later than the Early York.

As not only the heads, but the full-grown plants, of this variety are of small size, they may be grown in rows two feet apart, and sixteen inches apart in the rows.

STONE-MASON. J. J. H. Gregory.

An improved variety of the Mason, originated by Mr. John Stone, jun., of Marblehead, Mass. Head larger than that of the original, varying in size from ten to fourteen inches in diameter, according to the strength of the soil and the cultivation given it. The form of the head is flatter than that of the Mason, and but little, if any, inferior to it in solidity. Stem very short and small. Under good culture, the heads, exclusive of the outer foliage, will weigh about nine pounds. Quality exceedingly sweet, tender, and rich. A profitable variety for market purposes; the gross returns per acre, in the vicinity of Boston, Mass., often reaching from two hundred dollars to three hundred and fifty.

The Mason, Stone-mason, and the Marblehead Mammoth, severally originated from a package of seeds received from England, under the name of the "Scotch Drumhead," by Mr. John M. Ives, of Salem, Mass.

SUTTON'S DWARF COMB. M'Int.

This is one of the earliest of all the cabbages. It is small and dwarfish in its habit, hearts well early in the season, and will afford a good supply of delicate sprouts throughout a large part of the summer.

The plants require a space of only twelve inches between the rows, and the same distance between the plants in the rows.

The seed of this variety, in common with other dwarfish and early sorts, should be sown more frequently than the larger growing kinds, so as to keep up a succession of young and delicate heads, much after the manner of sowing lettuce.

VANACK. Lind.

This variety was introduced into England from Holland, more than a century ago, by a wealthy Dutch farmer of the name of Vanack. Though often found upon the catalogues of our seedsmen, it has not been extensively grown in this country, and perhaps is really but little known.

Head somewhat irregular in shape, broad at the base, and terminating in rather a sharp point; color palish-green, the ribs and nerves of the leaves paler. The exterior leaves are large, spreading, deep-green, and strongly veined.

It is tender in texture, sweet and delicate in flavor, cabbages early and uniformly, and, when kept through the winter and reset in spring, pushes abundant and fine sprouts, forming excellent early coleworts, or greens. Lindley pronounces its quality inferior to none of the best cabbages. Transplant to rows two feet and a half apart, and two feet apart in the rows.

VAUGIRARD CABBAGE. Thomp.

Chou de Vaugirard. Vil.

A large, late, but coarse, French variety. The head is generally round; leaves deep-green,—those of the outside having the veins sometimes tinged with red.

The plants should be set three feet apart in each direction.

WAITE'S NEW DWARF. Hov. Mag.

Heads small, but solid and uniform in shape. It has little of the coarseness common to the larger varieties, and the flavor is superior.

One of the finest early cabbages, and one of the best sorts for the market. It occupies but little space compared with some of the older kinds, and a large number of plants may be grown upon a small piece of ground.

WINNIGSTADT.

Pointed Head.

This is a German variety, somewhat similar to the Ox-heart, but more regularly conical. Head broad at the base, and tapering symmetrically to a point, solid, and of the size of the Ox-heart; leaves of the head pale or yellowish green, with large nerves and ribs; the exterior leaves are large, short, and rounded, smooth, and of firm texture; the stalk is short.

It is an intermediate sort, immediately following the Early York. A large proportion of the plants will form good heads; and as these are not only of remarkable solidity, but retain their freshness well during winter, it is a good variety for marketing, though rather hard, and somewhat deficient in the qualities that constitute a good table-cabbage.

It requires a space of about eighteen inches by two feet.

Red Varieties.—These are comparatively few in number, and generally used as salad or for pickling. When cooked, they are considered less mild and tender than the common varieties, besides retaining a portion of their color; which, by many, is considered an objection.

EARLY DWARF RED.

Early Blood Red. Small Red.

Head nearly round, generally of a deep-red or dark-purple color. The leaves on the outside of the plant are not numerous, rather rigid or stiff, green, much washed or clouded with red; stalk short.

It is about ten days earlier than the Large Red Dutch, and is quite variable in form and color.

The seed should be sown early; and, when transplanted, the rows should be about two feet apart, and the plants eighteen inches in the rows.

The variety is seldom served at the table, cooked in the manner of other sorts; for, when boiled, it has a dark and unattractive appearance. It is almost invariably shredded, and with the addition of vinegar, olive-oil, mustard, or other seasoning, served as a salad.

LARGE RED DUTCH.

The most familiar as well as the most popular of the red varieties. The head is rather large, round, hard, and solid; the leaves composing-the head are of an intense purplish-red; the outer leaves are numerous, red, with some intermixture or shades of green, firm in texture, and often petioled at the union with the stalk of the plant, which is of medium height.

On account of its dark color when cooked, it is seldom used in the manner of the common cabbages. It is chiefly used for pickling, or, like the other red sorts, cut in shreds, and served as a salad; though any solid, well-blanched, small-ribbed, white-headed sort will answer for the same purpose, and perhaps prove equally tender and palatable.

The Large Red Dutch is one of the latest of cabbages, and should receive the advantage of nearly the entire season. Make the sowing, if in the open ground, as soon as the soil is in good working condition, and transplant or thin to rows two and a half or three feet apart, and two feet apart in the rows.

The heads may be kept fresh and sound until May.

SUPERFINE BLACK. Thomp.

Small, like the Utrecht Red, but of a still deeper color. When pickled, however, the dark coloring matter is greatly discharged, so that the substance is left paler than that of others originally not so dark. It is, therefore, not so good for pickling as other sorts which retain their color and brightness.

UTRECHT RED. Thomp.

Chou noiratre d'Utrecht.

A small but very fine dark-red cabbage.

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THE CAULIFLOWER.

Brassica oleracea var.

The Cauliflower, like the Broccoli, is strictly an annual plant; as it blossoms and perfects its seed the year in which it is sown. When fully grown or in flower, it is about four feet in height, and in character and general appearance is similar to the Cabbage or Broccoli at a like stage of growth. The seeds resemble those of the Cabbage in size, form, and color; although not generally so uniformly plump and fair. From ten to twelve thousand are contained in an ounce, and they retain their germinative properties five years.

Soil.—"Much of the delicacy and excellence of the Cauliflower depends on the quickness of its growth: therefore, to promote this, the soil cannot be too highly enriched or too deeply cultivated; and, as all the tribe thrive best in new soil, the deeper the ground is dug, and the more new or rested matter that is turned up for the roots, the better."

Sowing and Culture.—The seed may be sown in a hot-bed in March, at the same time and in the same manner as early cabbages, and the plants set in the open ground late in May; or the seed may be sown in the open air in April or the beginning of May, in a common nursery-bed, in shallow drills six or eight inches apart; and, when sufficiently grown, the plants may be set where they are to remain. They need not all be transplanted at one time; nor is it important when, except that, as soon as they are large enough, the first opportunity should be improved for beginning the setting.

"Cauliflowers, after transplanting, require no particular skill during summer, and not much labor. The soil, however, must be kept free from weeds, and stirred with the hoe from time to time. As the plants increase in size, a little earth should be drawn about their roots from the middle of the row; and, in continued dry weather, an application of liquid manure will be very beneficial."

The leaves are sometimes gathered, and tied loosely over the tops of the heads, to facilitate the blanching.

Taking the Crop.—Cauliflowers raised by open culture will generally come to the table in October. Such as have not fully perfected their heads, may, just as the ground is closing, be taken up by their roots, and suspended, with the top downward, in a light cellar, or other place secure from frost; by which process, the heads will increase in size, and be suitable for use the last of December or first of January.

"Cauliflowers are ready for cutting when the heads have attained a good size, and while they are close, firm, and white. They may even be cut before they have attained their full size; but it is always advisable to cut them before the heads begin to open, as the flavor is at this stage much more delicate and agreeable. In taking the crop, the stalks should be cut immediately under the lowest leaves, and the upper parts of these should be cut away near the flower-head.

"It is not size that constitutes a good Cauliflower, but its fine, white, or creamy color, its compactness, and what is technically called its 'curdy' appearance, from its resemblance to the curd of milk in its preparation for cheese. When the flower begins to open, or when it is of a frosty or wart-like appearance, it is less esteemed. In the summer season, it should not be cut long before using."

Use.—"The heads, or flowers, are considered one of the greatest of vegetable delicacies, when served up at the table either plain boiled, to be eaten with meat, like other Brassicae, or dressed with white sauce, after the French manner. It is much used as a pickle, either by itself, or as forming an ingredient in what is called 'mixed pickles.' It may also be preserved a considerable time when pickled in the manner of 'sour-krout.' It also forms an excellent addition to vegetable soups."—M'Int.

Preservation during Winter.—The best way to preserve them during winter is to take them up late in the fall, with as much earth as possible about their roots, and reset them in earth, in a light, dry cellar, or in any other light and dry location secure from frost.

Varieties.—These are comparatively few in number; the distinctions, in many instances, being quite unimportant. In the color, foliage, general habit, and even in the quality, of the entire list, there is great similarity.

EARLY LONDON CAULIFLOWER.

London Particular. Fitch's Early London.

Stem tall; leaves of medium size. It has a fine, white, compact "curd," as the unexpanded head is termed; and is the sort grown in the vicinity of London for the early crop. It is comparatively hardy, and succeeds well when grown in this country. The plants should be set two feet and a half apart.

EARLY PARIS CAULIFLOWER.

Head rather large, white, and compact; leaves large; stalk short. An early sort. In France, it is sown in June, and the heads come to table in autumn.

ERFURT'S EARLY CAULIFLOWER.

Erfurt's Extra Early.

Leaves large, long, waved, and serrated on the borders; stalk of medium height; head large,—measuring from seven to ten inches in diameter,—close, and compact.

From the experience of a single season, this variety promises to be one of the best for cultivation in this country. Specimens exhibited under this name, before the Massachusetts Horticultural Society, measured fully ten inches in diameter; the surface being very close, and the heads possessing the peculiar white, curdy character so rarely attained in the climate of the United States. The plants seldom fail to form a good-sized and symmetrical head, or flower.

LARGE ASIATIC CAULIFLOWER. Thomp.

Originally from Holland. It is a fine, large, white, compact variety, taller and later than the Early London Cauliflower; it has also larger leaves. If sown at the same time, it will afford a succession.

LE NORMAND. R. Hogg.

Plant about fifteen inches high, with winged leaves, which are broad, and taper abruptly towards the base. They are toothed and waved on the margin, and expose a head which is about nine inches in diameter, and of a creamy color.

It is earlier than the Walcheren, and is readily distinguished from it by the waved and toothed margin of the foliage.

MITCHELL'S HARDY EARLY CAULIFLOWER.

A new variety. Bouquet not large, but handsome and compact. It is so firm, that it remains an unusual length of time without running to seed or becoming pithy. A desirable sort for private gardens and for forcing.

STADTHOLD. Vil.

A new variety, introduced from Holland. Flower fine white, and of large size. Not early.

WAITE'S ALMA CAULIFLOWER.

A new variety, represented as being of large size, and firm; surpassing in excellence the Walcheren.

WALCHEREN CAULIFLOWER. Thomp.

Early Leyden. Legge's Walcheren Broccoli.

This has been cultivated as a Broccoli for more than ten years; though originally introduced by the London Horticultural Society, under the name of Early Leyden Cauliflower. Stem comparatively short; leaves broad, less pointed and more undulated than those of the Cauliflower usually are. The difference in constitution is, however, important; as it not only resists the cold in winter, but the drought in summer, much better than other cauliflowers. In hot, dry summers, when scarcely a head of these could be obtained, the Walcheren Cauliflower, planted under similar circumstances, formed beautiful heads,—large, white, firm, and of uniform closeness.

WELLINGTON CAULIFLOWER.

Messrs. Henderson and Son describe this Cauliflower as the finest kind in cultivation; pure white; size of the head over two feet; in growth, very dwarfish,—the stem not more than two or three inches from the soil. It is one of the hardiest varieties known, and is said to withstand the extreme variations of the climate of the United States. An excellent sort for early planting and for forcing.

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COLEWORT, OR COLLARDS. Loud.

Collet.

The Colewort, strictly speaking, is a plant distinct from the other varieties of Cabbage. It is of small habit, and attains sufficient size for use in a few weeks. It is eatable from the time it has four or six leaves until it has a hard heart. Loudon says the original Colewort seems to be lost, and is now succeeded by what are called "Cabbage Coleworts." These are cabbage-plants in their young state; and, when cooked, are quite as tender and good as the true Colewort. In growing these, all that is necessary is to sow the seed of almost any variety of the common green cabbages in drills a foot apart, and half an inch deep. For a succession, sowings may be made, at intervals of two weeks, from the last of April to the last of August. In the Southern States, the sowings might be continued through the winter.

When cultivated for sale, simply allow them to stand till there is enough to be worth bunching and eating. They are boiled and served at table as greens.

ROSETTE COLEWORT.

A small but remarkably neat variety; the whole plant, when well grown, measuring twelve inches in diameter, and having the form of a rose not completely expanded,—the head corresponding to the bud still remaining at the heart, or centre; stalk small and short. The plants may be grown twelve inches asunder.

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COUVE TRONCHUDA, OR PORTUGAL CABBAGE. Trans.

Portugal Borecole. Large-ribbed Borecole. Trauxuda Kale.

Though a species of Cabbage, the Couve Tronchuda is quite distinct from the common head varieties. The stalk is short and thick; the outer leaves are large, roundish, of a dark bluish-green, wrinkled on the surface, and slightly undulated on the borders; the mid-rib of the leaf is large, thick, nearly white, and branches into veins of the same color; the plant forms a loose, open head, and, when full grown, is nearly two feet high.

Culture.—It should be planted and treated like the Common Cabbage. The seeds may be sown early in frames, and the plants afterwards set in the open ground; or the sowing may be made in the open ground in May. The plants require two feet and a half between the rows, and two feet between the plants in the rows. The seeds, in size, form, and color, resemble those of the Cabbage, and will keep five years. One-fourth of an ounce will produce about a thousand plants.

To raise Seed.—In the autumn, before severe weather, remove two or three plants entire to the cellar; and, in April following, reset them about two feet apart. Cut off the lower and smaller side-sprouts as they may appear, and allow only the strong, central shoot to grow. The seeds will ripen in August.