Most books on vegetables tell one to sow the seed in hot-beds or cold-frames, but I have always had the seed sown thinly in drills in the open ground about the middle of May. When well up the plants are thinned out so that they stand about a foot apart, in rows eighteen inches apart. They require no par-ticular culture beyond being well hoed once a week.
When the sprouts begin to form, the leaves should be stripped from the stalk, leaving only three or four at the top; the sprouts are ready to be eaten in October. A touch of frost much improves them, and by the end of October the crop can be gathered and stored in baskets in a cool, dry cellar, where they will keep well. I think they are horrid thing, myself, and grow them only as a concession to a certain member of the family who adores them and whom I endeavor in sundry ways to placate. After stripping off the outer leaves and washing them carefully, place enough for eight persons in a double boiler with two tablespoonfuls of butter, a little salt and a dash of pepper. The water in the under boiler must be kept madly boiling for three hours. Thus steamed, not boiled in the usual way, they will be found really delicate.
One ounce of seed will raise a goodly quantity of plants.