KALE OR BORECOLE.
Kale, of which there are many varieties, is a headless cabbage, closely allied to such vegetables as Brussels sprouts, collards, etc. It is one of the most hardy of vegetables, and in this latitude it will live over winter in the open ground, with only straw or litter as a protection. If cut for use when frozen it should be thawed out in cold water. The kales are among the most delicately flavored cabbages. Some of them are of such ornamental shape as to be full worthy of cultivation for decorative purposes. The height varies from 1 to 2 feet, and the colors include both greens, dark purples and intermediate shades.
Kale demands a rich, deep soil. The seed should be sown in a border or seed-bed, and transplanted to the open field and set in rows, after the manner of cabbage. It is largely and profitably grown in the South for shipment to the great Northern markets. Where farmers are situated near centres of population where kale is in demand, its culture will be found profitable, as it requires even less labor than cabbage. It is planted both in spring and autumn. The former crop is for autumn consumption and the latter crop is carried over winter after the manner of spinach, protected by a light covering of some sort of litter.
Kale.—For the South, we recommend Extra Dwarf Green Curled Scotch; for the North, Johnson & Stokes' New Imperial. See our "Garden and Farm Manual" for descriptions.