till the plants appear, which will be in two weeks. Transplant in June or July, when the weather is moist, in rows two feet apart and twenty inches in the row. If the weather is dry when planted, give them water every other day till they begin to grow. Their further culture is to keep them clear of weeds by hoeing and stiring the ground; when they have advanced in growth, draw some earth to their stems, which greatly promotes their luxuriance.
They commence heading in October and continue till de stroyed by severe frost. The heads should be cut while they remain close, and before they assume a seedy-like appearance.
In this, and more northern latitudes, it is necessary to put these plants into a shed or cellar, to have them during Winter. Lift them carefully before severe frost, and plant them in earth. They will head well when thus treated, but south of Virginia this vegetable may be had in perfection without the least trouble, excepting the culture. The seed is all imported from Europe.
BRUSSELS SPROUTS.
Brássica oleràcea, var.—Chou de Bruxelles, Fr.—Sprossen. Kohl, Ger.
This variety of the Cabbage is supposed to have originated from the Savoy. It is a celebrated vegetable in Europe, especially near Bruxelles and other large towns in Flanders, where, from October to April, it is an every-day dish on the table of both the rich and the poor. Till recently very little attention has been given to it in this country.
Culture.—Sow the seed in April, and transplant in June, or July, in the same manner as Broccoli. The leaves of the plant are similar to the Savoy, crowning a stem about two feet high, from which grow out numerous little cabbages of from
