Seeds.—The seeds of Broccoli are not distinguishable from those of the Cauliflower. They, however, rarely ripen well in this country, and seedsmen are generally supplied from abroad.
Use.—The heads, or flowers, are cooked and served in all the forms of the Cauliflower.
Varieties.—These are exceedingly numerous; although the distinctions, in many instances, are neither permanent nor well defined.
In 1861-62, a hundred and three nominally distinct sorts were experimentally cultivated at the Chiswick Gardens, near London, Eng., under the direction of Robert Hogg, Esq. In reporting the result, he says, "It is quite evident that the varieties of Broccoli, as now grown, are in a state of great confusion. The old varieties, such as Grange's and the Old Early White, have entirely disappeared, or lost their original character; whilst the distinctive names of Early White and Late White seem now to be possessed of no value, as, in some cases, the one is used for the other, and vice versâ."
The kinds catalogued by seedsmen, and recommended for cultivation, are the following; viz.:—
Ambler's Early White. R. Hogg.
Similar to Mitchinson's Penzance, but easily distinguished by its winged leaves; those of the last named being interrupted. It is remarkably hardy, and produces a large, creamy-white head, very uniform in size.
Chappell's Large Cream-Colored.
Chappell's New Cream-colored.
A very large and fine sort, earlier than the Portsmouth; flower cream-yellow. Sow in the open ground in May, and transplant three feet apart in each direction.