In gathering broccoli, five or six inches of the stem arc retained along with the head ; and in dressing, the stalks are peeled before boiling.
291. The early purple Cape broccoli, already mentioned as lately introduced into this country, deserves more par ticular notice. The seed, it was understood, was first brought from the Cape of Good Hope, but the same kind has since been received from Italy. A particular account of the mode of cultivation is given by Mr John Maher, in the first volume of the London Horticultural Transactions, p 116. Three crops are sown : in April, between the 12th and 18th of the month ; in May, between the 18th and 24th ; and in August, between the 1911, and 25th ; and by means of these, this kind of broccoli is procured from September till the end of May. The seeds are sown very thin, on a border of light rich earth. In about a month the plants are finally transplanted, at the distance of two feet every way, in a sandy loam, well enriched with rotten dung. Frequent hocings are given, and the earth is drawn to the stern, as in the case of ordinary broccoli. :Mr Maher never pricks the seedlings into a nursery bed. He finds, that the head is by that measure rendered less in size, and more apt to run to flower and seed. A part of the second crop is often transplanted into pots (sixteens), and plunged into the open ground, where the head forms. Against De cember. these pots are removed into a shed, frame, or pit ; and in this way fine broccoli is secured in the severest weather of winter ; the head often six or seven inches in diameter. The seed for the third crop is sown in a frame ; and about the third week in October the plants arc ready for transplanting. A few good plants for affording seed are selected at this time, and planted in a remote part of the garden, covering them with hand-glasses during winter, in the manner of cauliflower.
292. When broccoli seeds are to be saved, plants with the largest and finest heads are selected, observing that no small foliage appear on the surface of the head. Mr Wood, alregidy mentioned, makes it a rule to take up such plants in April, and lay them, in a slanting direction, in a rich compost, (cleanings of old ditches, tree leaves, and rotten dung,) giving, at the same time, a plentiful watering, if the weather be dry. The raising, he thinks, prevents
them from producing proud seed, or from degenerating. When the heads begin to open or push, he cuts out the centre, leaving only four or five of the outside flower-stalks to come to seed. The centre, it may be remarked, would probably produce the stronger seeds ; but the object seems to be, to check the tendency to lux uriancy and consequent sporting in the plant.
Kohl-rabbi.
29S. The Kohl-rabbi or turnip-rooted cabbage (Brassicez oleracea, var. .Arapobrassica, not a variety of B. raga, oi tur nip, as supposed in Salisbury's Botanist's Companion), has large broad leaves, and the stem protuberant like a turnip at the base : there are two varieties, one swelling above ground, the other in it. Both are sometimes used in a young state for the table ; but they are not much cultivat ed in this country. Kohl-rabbi is very hardy, and might probably be advantageously cultivated in the colder parts of the island ; for it is found to be a very profitable crop in Sweden and other northern countries.
Peas.
294. The Pea (Pisum sativum, Lin. Diadelphia Decan dria ; Papilionacea or Legundnosa) is an annual climbing plant, so well known as nut to need any desetiption. The legumes or pods are commonly produced in pairs ; the seeds contained in these are the part of the plant used, and to which, in common discourse, the name peas is always In some varieties, called Sugar-peas, the inner tough film of the pods is wanting, the pods of such, when young, being boiled with the peas within them, and eaten in the manner of kidney-beans. Concerning the native, country of the pea, there is no certainty ; it is guessed to be the south of Europe. It has been cultivated in Britain from an early period ; but some of the best varieties, such as the sugar-pea above mentioned, were introduced only about the middle of 17th century.