The white beet is only a variety of the other; and it is the tops that are usually eaten of this kind as a substitute for spinach. Its culture is the same as that of the red kind.
416. BORECOLE. Brassica Rapa.—Of borecole we have two varieties; the purple, and green. The former is in much esteem amongst the Germans, who make a number of excellent dishes from it in the winter.
The culture is the same as for winter cabbage of other kinds.
417. BRUSSELS SPROUTS. Brassica Rapa.—This is also a useful variety of the cabbage species, which is very productive, forming a large number of beautiful small close-headed cabbages on their high stalks in the winter season. The seeds are sown in March.
418. BURNET. Poterium Sanguisorba.—The young leaves of this plant are eaten with other tender herbs in the spring, and are considered a wholesome addition to mustard, cress, corn-salad, &c.
419. CABBAGE. Brassica oleracea.—The varieties of cabbage are numerous. The most esteemed are,
The Early York. The Early Sugar-loaf. The Early Battersea. The Early
Russia.
They are all sown in August, and planted out for an early summer-crop, and are usually in season in May and June.
The Large Battersea. The Red Cabbage. The Green Savoy. The White Savoy.
These are usually sown in March, and planted for a winter crop.