The Broccoli are closely allied to the cauliflower, the white varieties bearing so close a resemblance that one of them, the Walcheren, is by some classed indiscriminately with each. The chief distinction between the two is in hardiness, the broccoli being much the hardier.
Of Broccoli over forty varieties are named in foreign catalogues, of which Walcheren is one of the very best. Knight's Protecting is an exceedingly hardy dwarf sort. As a rule, the white varieties are preferred to the purple kinds. Plant and treat as cauliflower.
Of Brussels-Sprouts (or bud-bearing cabbage) there are but two varieties, the dwarf and the tall; the tall kind produces more buds, while the dwarf is the hardier. The "sprouts" form on the stalks, and are miniature heads of cabbage from the size of a pea to that of a pigeon's egg. They are raised to but a limited extent in this country, but in Europe they are grown on a large scale. The sprouts may be cooked and served like cabbage, though oftentimes they are treated more as a delicacy and served with butter or some rich sauce. The Feather Stem Savoy and Dalmeny Sprouts are considered as hybrids, the one between the brussels-sprouts and Savoy, the other between it and Drumhead Savoy. The soil for brussels-sprouts should not be so rich as for cabbage, as the object is to grow them small and solid. Give the same distance apart as for early cabbage, and the same manner of cultivation. Break off the leaves at the sides a few at a time when the sprouts begin to form and when they are ready to use cut them off with a sharp knife.
Kale. Sea-kale, or sea-cabbage, is a native of the sea coast of England, growing in the sand and pebbles of the sea-shore. It is a perennial, perfectly hardy, withstanding the coldest winters of New England. The blossoms, though bearing a general resemblance to those of other members of the cabbage family, are yet quite unique in appearance, and I think worthy of a place in the flower garden. It is propagated both by seed and by cuttings of the roots, having the rows three feet apart, and the plants three feet apart in the rows. It is difficult to get the seeds to vegetate. Plant seed in April and May. The ground should be richly manured, and deeply and thoroughly worked. It is blanched before using. In cooking it it requires to be very thoroughly boiled, after which it is served up in melted butter and toasted bread. The sea-kale is highly prized in England; but thus far its cultivation in this country has been very limited.
The Borecole, or common kale, is of the cabbage family, but is characterized by not heading like the cabbage or producing eatable flowers like the cauliflower and broccoli. The varieties are very numerous, some of them growing very large and coarse, suitable only as food for stock; others are exceedingly finely curled, and excellent for table use; while others in their color and structure are highly ornamental. They are annual, biennial, and perennial. They do not require so strong a soil or such high manuring as other varieties of the cabbage family.
The varieties are almost endless; some of the best in cultivation for table use are the Dwarf Scotch, Dwarf Green Curled or German Greens, Tall Green Curled, Purple Borecole, and the variegated kales. The crown of the plant is used as greens, or as an ingredient in soups. The kales are very hardy, and the dwarf varieties, with but little protection, can be kept in the North well into the winter in the open ground. Plant and cultivate like Savoy cabbage.
The variegated sorts, with their fine curled leaves of a rich purple, green, red, white, or yellow color, are very pleasing in their effects, and form a striking and attractive feature when planted in clumps in the flower garden, particularly is this so because their extreme hardiness leaves them in full vigor after the cold has destroyed all other plants—some of the richest colors are developed along the veins of the uppermost leaves after the plant has nearly finished its growth for the season. The Jersey Cow Kale grows to from three to six feet in height and yields a great body of green food for stock; have the rows about three feet apart, and the plants two to three feet distant in the rows. In several instances my customers have written me that this kale raised for stock feed has given them great satisfaction.
The Thousand-Headed Kale is a tall variety sending out numerous side shoots, whence the name.