n 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