f 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 enabl