wo 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 O