Brussels Sprouts.
This culinary vegetable, which is allied to the sa voy, originated long ago in the Low Countries, and, as may be inferred from the name, is much culti vated in the neighbourhoOd of Brussels, where it is called Chou 61 jets. From the axillio of the stem leaves proceed small rosettes or sprouts, which re sellable savoy cabbages in miniature : these by de grees push off and supplant the main leaves. The sprouts are very delicate when boiled, and justly held in estimation for the table. The culture is nearly the same as that of other coleworts. The seed should be sown in the spring months, and the seedlings planted out before midsummer, during showery weather. The plants grow tall, often three feet, and the sprouts closely surround the stem, the whole forming a narrow pyramid ; they may therefore be placed more near together than others of the cabbage tribe, or they may be planted between rows of winter spinage or other low growing crops. In October the plants should have additional earth drawn towards their roots, to firm them, and save them from being destroyed by the frost. The earliest sprouts become fit for use in November ; and, if the weather be mild, they con tinue good, or even improving in quality, till the month of ;larch following. Two or three plants of the most genuine character, with the rosettes small and closely set on the stem, should be allow ed to run to flower, in order to secure a supply of true seed. From February till April, Brussels sprouts are now very common in the London mar ket ; but they are only beginning to be cultivated in the sale-gardens at Edinburgh.
Mr Van Mons of Brussels mentions (Lord. Hort. Trans. Vol. III.) that, by successive sowings, the sprouts are there obtained for the greater part of the year. The tops of the plants are commonly eut off a fortnight before beginning to gather the sprouts ; this, it is thought, promotes the produc tion of rosettes. The sprouts are preferred when small or young; if they be more than half an inch in diameter, they are thought too large. In the spring, when the plants have a tendency to run to flower, their growth is checked, by lifting them and replanting them, in a slanting direction, in a cool shady situation.
Cape Broccoli.
This is an early purple variety, which was intro. duced a few years ago, from the Cape of Good Hope, according to some, and from Italy according to others. It is a fine kind, being of a delicious flavour when dressed; but on account of the plant being very apt to start into flower, its cultivation has in many places been neglected. When the crops are properly managed, however, this tendency can be overruled. Two crops should be sown ; the
first in the middle of April; the next in the middle of May. The first sowing may be made on any border of light soil, scattering the seed very spar ingly. In about a month the plants may be trans planted, directly from the seed-bed, into a quarter consisting of sandy loam, well enriched with rotten dung. They should not stand nearer than two feet apart every way. Frequent hoeing is proper, and the earth should be drawn to the stem, as in the case of common broccoli. The greater part of the se cond crop should be planted in pots likewise direct ly from the seed-bed. These pots are to be sunk in the open ground till the broccoli heads be formed. In the end of November, the pots are to be raised and placed under a glass-frame; in this way very fine broccoli may be produced in the severest weather of winter. In August, a small sowing should be made in a frame, by which means the plants are somewhat forwarded, without being ren dered more tender; these are planted ont about the middle of October, three or four .together, and protected by hand-glasses during winter. The prin cipal use of this last sowing is to secure the posses sion of a few good plants in the spring, which may furnish a supply of proper seed.
Knight's Marrow Pea.
It was on the pea, it may be observed, that Mr Knight first made his experiments, many years ago, on the fecundation of one pistillum, by pollen taken from different varieties of blossom, white and grey. In the course of these experiments, he obtained the new pea now to be described. The plant is of luxu riant growth, generally rising to the height of eight or ten feet : in exposed situations it is apt to be in jured by the winds ; but in sheltered places, and with the aid of tall stakes, it proves extremely pro ductive. The blossoms are white and of large sine ; and both the legumes (or cods) and the seeds (or peas) are large. The peas are of a cream colour ; immediately as they begin to dry, they shrivel or contract in some degree; and, from this circum stance, the name of Wrinkled Pea is often used, par ticularly among seedsmen. The flavour of the peas, when boiled, is peculiarly rich, surpassing that of any of the other marrow peas: they have been found to abound more in saccharine matter than any others. It is a late pea, and should not be sown before April or May. It makes an excellent prin cipal crop ; and it may be added, that it retains its flavour in the autumn better than any other, and should, therefore, be preferred for the latest sow ings.