ing 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 Prolife