THE FIELD AND GARDEN VEGETABLES OF AMERICA
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d with dough, they make a wholesome bread; but, for this purpose, the white or yellow rooted sorts are preferred. The roots of all the varieties are better baked than boiled."--_M'Int._
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brown above the surface, where exposed to the sun. Flesh white, rarely circled, with rose-red. Leaves pale green, or yellowish green; the stems and ribs or nerves sometimes
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lourishing better in wet, heavy soil, than any other variety. SHORT WHITE. Blanche des Vosges. _Vil._ Root obtusely conical, seven or eight inches long, by about four inches in diam
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oses. PURPLE. _Thomp._ _Vil._ This variety differs little from the White, except in color; the bulb being purple, and the leaf-stems and nerves also tinged with purple. Like the Whit
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of the parent stock, the seeds will produce numerous varieties, some white, some dark, in color, with tubers of different forms, round, oblong, and kidney-shaped, and varying greatly i
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ut the middle of September, rarely producing seed or blossoms; tubers white, of medium size, round; skin rough or netted; flesh white, comparatively dry, and well flavored. It yields ab
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f the Gray Turnip-rooted; skin dull black, rough, and wrinkled; flesh white, solid, crisp, and piquant; leaves of the size of those of the Gray Turnip-rooted. Season intermediate betwee
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the best of all varieties for growing for feeding stock. GREEN-TOP WHITE. Bulb turbinate, smooth, and symmetrical. The skin above ground is of a fine, clear, pea-green; often browne
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ecommended as the best red Sweet Potato for Northern culture. LARGE WHITE. Patate-blanche of the French. Tubers from six to ten inches in length,--thickest at the middle, where they
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-brown. Below the surface of the soil, the skin is of a dull or dirty white. Flesh white, moderately fine, tender, and of a sugary flavor. Half early. The variety has some resemblance
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llection of leaves, and is about four feet in height. The flowers are white, with a stripe of red, and are produced in terminal, globular groups, or umbels; the seeds are black, irregul
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the ground. They attain their full size by September. SILVER-SKIN. White Portugal, of New England. Bulb of medium size, flattened,--average specimens measuring about three inches in
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e top is deeper colored. GIANT PURPLE-TOP. Dutch. Red-top. Sprout white; the top, as it breaks ground, purple; size very large, sometimes measuring an inch and three-fourths in diam
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hes; skin prickly, green,--at the blossom-end, often paler, or nearly white,--brownish-yellow when ripe; flesh white, seedy, tender, and well flavored, but less crispy or brittle than t
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with the above description, though known by different names, as the "White," "Gray," "Black," "Prescott," &c. Much esteemed in France, and extensively grown by market-gardeners in the
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ODELL'S LARGE WHITE. _W. D. Brinckle._ Size very large, sometimes weighing sixty pounds; form round; skin gray, with fine green
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four feet apart. Three plants will be sufficient for a hill. EARLY WHITE BUSH SCOLLOPED. White Pattypan. Cymbling. White Summer Scolloped. Pattison Blanc. _Vil._ This is a sub-vari
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onsiderable 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
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airy, 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 b
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A fine, white, early autumn variety, much grown about Edinburgh. GRANGE'S EARLY CAULIFLOWER BROCCOLI. _M'Int._ Grange's
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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
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"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 resemblanc
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y cabbaged. YELLOW CURLED SAVOY. _Thomp._ Large Late Yellow Savoy. White Savoy. Dwarf, middle-sized, round; leaves pale-green at first, but quite yellow in winter; the heart is not
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e into ropes and cordage, but also into sewing-thread, and beautiful, white, linen-like cloth of very superior quality. It does not, however, appear that its cultivation for this purpos
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ck, and fleshy. A hardy and productive sort, similar to the Yellow or White Sorrel-leaved, but differing in the deeper color of its stalks and leaves. SUMMER OR ROUND-LEAVED SPINACH.
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es from two to three feet in height; the flowers are small, yellowish-white, and are produced in umbels, or flat, spreading groups, at the extremities of the branches; the seeds are sma
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e root, or bulb, is the part of the plant eaten: the flesh of this is white, and comparatively tender, with the flavor of the stalks of Common Celery, though generally less mild and del
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stalk long, narrow, and pointed; the flowers are comparatively large, white, or rose-colored, and produced in erect, terminal clusters; the seeds are of a brown color, small, oblong, sh
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the plants in the rows. WHITE CURLED OR EVER-BLANCHED ENDIVE. _Vil._ Leaves pale yellowish-green, nearly white when young, ten inches long
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lor; diameter fourteen inches; weight twelve to fifteen ounces; seeds white. This is a crisp and tender lettuce, though sometimes slightly bitter. It is not early, and soon shoots up t
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he Alphange or Florence Cos; green, washed with brown; pointed; seeds white. The plant sends out numerous side-shoots, or suckers; and sometimes produces several distinct heads: these,
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t linear, glaucous-green, fleshy; flowers in terminal umbels,--small, white, or yellowish-white; the seeds are oblong, yellowish, and, though somewhat larger, resemble those of Fennel,-
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, and supports a solitary bell-shaped flower, the petals of which are white, finely lined or striped with purple; the seed-vessels are of an oblong form, five-angled, and, when ripe, bu
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ading corymbs; the seeds are small, slightly curved, and of a grayish-white color. HOARY-LEAVED COSTMARY. _Loud._ A variety with deeply divided and hoary leaves, less fragrant than t
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ed at the ends, and resemble those of Sweet Marjoram; the flowers are white, and are put forth in July and August, in spikelets about two inches in length; the seeds ripen in September.
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hen bruised, emit a strong, pleasant, mint-like odor; the flowers are white, and are produced in terminal, globular heads; the seeds are quite small, of a deep-brownish color, and retai
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s and a half long, slightly curved, pale-green while young, yellowish-white when ripe, and contain five seeds. If planted early in the season, the variety will blossom in seven weeks,
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oad. They are pale-green at first; and afterwards change to yellowish-white, tinted or washed with bright pink. At maturity they are dusky-drab, sometimes clouded or shaded with purple,
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-green, luxurious foliage, distinguish the variety from all others. WHITE FLAGEOLET. From sixteen to eighteen inches high, of strong and branching habit. Flowers white; pods five inc
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n the process of cooking, is by some considered an objection; and the White Cranberry, though perhaps less prolific, is preferred. As a shelled-bean, it is of good quality in its green
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near the middle of September till destroyed by frost. The seeds are white or dull yellowish-white, broad-kidney-shaped, much flattened, five-eighths of an inch long, and nearly half a
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potted and marbled with black. LARGE LENTIL. _Law._ Flowers small, white, generally two, but sometimes three, on each peduncle; the pods are three-fourths of an inch long, half an in
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better flavored. BRITISH QUEEN. _Cot. Gard._ Hair's Defiance. Tall White Mammoth. Erin's Queen. The plant is of a showy and robust habit of growth, from six to seven feet high, some
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of the same pod,--the produce of a plant found in a crop of the Dwarf White Knight's Marrows, to which class it properly belongs. It is, without doubt, one of the most valuable acquisit
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e Blue Cimeter, and contain seven or eight very large peas. Ripe seed white, large, and unevenly compressed. This is a quite distinct and useful pea; an abundant bearer; and the pods a
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DOUBLE-FLOWERING CAMOMILE. A variety of the foregoing, with large, white, double flowers. The leaves are of the same form, but milder in their odor and taste. It is equally hardy wit
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oom, when it first appears, is of a rounded or button-like form, of a white color, and apparently rests on the surface of the ground. When fully developed, "the stem is solid, two or th
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pastures. Its height is about four inches. It is distinguished by its white, cylindrical, hollow, or solid, smooth stem; its cap is of a pale-brown or gray color, nearly spherical, holl
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g to the top, which is often more or less sharply pointed; the cob is white; the kernels are long and slender, angular, sharply pointed at the outward extremity, as well as to some exte
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ts pods; those of all other sorts being erect. TALL OR GIANT OKRA. White-podded. Stem five to six feet in height; pods erect, sharply tapering to a point, eight to ten inches in len
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ght; leaves large, but narrower than those of the Large Bell; flowers white, and of large size,--usually an inch and a half in diameter; fruit sometimes erect, but generally drooping.
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owers are yellow, in branching groups, or clusters; the fruit is red, white, or yellow, and exceedingly variable in size and form; the seeds are lens-shaped, yellowish-white, or pale-gr
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ver exhibit the rambling, recumbent character of the Common Tomato. WHITE TOMATO. Plant similar in habit to the Large Red; fruit large, generally ribbed, often irregular, but sometim
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r's Large Pale Scarlet, 26. Flander's Pale-red, 26. Green-top White, 30. Half-long Red, 25. James's Scarlet, 28. Long Lemon, 27. Long Orange, 26. Long Red, 2
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aded, 140. Underground, 136. Wethersfield Large Red, 134. White Florence, 141. White Globe, 140. White Lisbon, 141. White Nocera, 132. White Portugal, 137--1
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Variegated, 447. Tare, 558. Summer, 559. White, 558. Winter, 559. Tarragon, 400. Tetragonia expansa, 295. Thlaspi Bursa Pastoris, 303. Thous
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 frisé prolifère. _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 frisé à 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 à 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 frisé 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 frisé 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 frisé
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 à Mille Têtes.
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 frisé panaché. _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 versâ_."
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 alæ 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._
SOURCES & PROVENANCE
1 listed
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