D M Ferry & Co's seed annual 1875 . BRASSICA OLERACEA BOTRYTIS CYMOSA Fr. Chou Brocoli. — Ger. Italianische Kohl. Brocoli is a variety of Cabbage, nearly allied to the Cauliflower ; though notso delicate in flavor, it is generally considered a delicious vegetable. Sow thin-ly in seed-bed about the middle of Spring, and transplant and cultivate aceoid-ing to directions for Winter Cabbages. The plants in the seed-bed are very aptto run up tall and slender, unless they are thinned and kept free from they begin to flower, break the large leaves over the heads, to protectthem from the su
D M Ferry & Co's seed annual 1875 . BRASSICA OLERACEA BOTRYTIS CYMOSA Fr. Chou Brocoli. — Ger. Italianische Kohl. Brocoli is a variety of Cabbage, nearly allied to the Cauliflower ; though notso delicate in flavor, it is generally considered a delicious vegetable. Sow thin-ly in seed-bed about the middle of Spring, and transplant and cultivate aceoid-ing to directions for Winter Cabbages. The plants in the seed-bed are very aptto run up tall and slender, unless they are thinned and kept free from they begin to flower, break the large leaves over the heads, to protectthem from the sun, and gather them before they commence running up to seed. Early Purple Cape.— This is the bestvariety for our climate. It produces large heads,of a brownish purple color, very close and com-pact, and of excellent Brussels Sprouts. BRASSICA OLERACEA BULLATA. Fr. Chou de Bruxelles. — Ger. Sprossen Kohl. A very desirable vegetable, though littleknown in this country. The plant grows two orthree feet high, and produces from the sides ofthe stock, numerous little sprouts, one or twoinches in diameter, resembling Cabbages. Theleaves look like the Savoy, and should be brokendown in the fall, to give the little Cabbages moreroom to grow. They are used for fall and win-ter greens, are quite hardy, and should be treatedin all respects like Winter Cabbages, or Kale. BRASSICA OLERACEA Chou pommes. — Ger. Weissen Kopskohl. The Cabbage is one of the most important vegetables, and, in some of its varieties, is universally cultivated. Cabages are eatable almost from the time they leave the seed-bed, until they acquire a hard, close head ; it is a crop that Q-fi, can be put on every bit of otherwise idle ground, between rows of other vege- 3
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