rs the same relation to common broccoli as Brussels sprouts
do to the common cabbage. Of all these forms there are numerous gardeners'
varieties, all of which reproduce faithfully enough their parent form by
proper and separate cultivation.

Under Lindley's first class, common or Scotch kale or borecole (_Brassica
oleracea_ var. _acephala_ or var. _fimbriata_) includes several varieties
which are amongst the hardiest of our esculents, and seldom fail to yield a
good supply of winter greens. They require well-enriched soil, and
sufficient space for full exposure to air; and they should also be sown
early, so as to be well [v.04 p.0915] established and hardened before
winter. The main crops should be sown about the first week of April, or, in
the north, in the third week of March, and a succession a month later. The
Buda kale is sown in May, and planted out in September, but a sowing for
late spring use may be made in the last week of August and transplanted
towards the end of September. To prevent overcrowding, the plants should be
transplanted as soon as they are of sufficient size, but if the ground is
not ready to receive them a sufficient number should be pricked out in some
open spot. In general the more vigorous sorts should be planted in rows 3
ft. and the smaller growers 2 ft. apart, and 18 in. from plant to plant. In
these the heads should be first used, only so much of the heart as is fresh
and tender being cut out for boiling; side shoots or sprouts are afterwards
produced for a long time in succession, and may be used so long as they are
tender enough to admit of being gathered by snapping their stalks asunder.

The plant sends up a stout central stem, growing upright to a height of
about 2 ft., with close-set, large thick, plain leaves of a light red or
purplish hue. The lower leaves are stripped off for use as the plants grow
up, and used for the preparation of broth or "Scotch kail," a dish at one
time in great repute in the north-eastern districts of Scotland. A very
remarkable variety of open-leaved cabbage is cultivated in the Channel
Islands under the name of the Jersey or branching cabbage. It grows to a
height of 8 ft, but has been known to attain double that altitude. It
throws out branches from the central stem, which is sufficiently firm and
woody to be fashioned into walking-sticks; and the stems are even used by
the islanders as rafters for bearing the thatch on their cottage-roofs.
Several varie