Chou-uert. Blatter-Kohl.

No. 770. - Kale or Borecole are general terms applied to those classes of cabbages which do not form heads. Some of the varieties are the most tender and delicate, of any of the cabbage species. They are hardy, and improve when exposed to a light frost.

Culture

No. 771. - They may be sown as late as December in the Northern States. They will grow out during the winter in the South, without protection, and are treated like the winter cabbages. If they are cut when slightly frozen, thaw them out in cold water before boiling them.

Tall Green Curled Scotch

No. 772. - This is a hardy variety, which is improved by a moderate frost. It is about two feet high, with an abundance of dark green curled leaves. It stands the winter in the Middle States without any protection.

German Dwarf, Purple

No. 773. - This is a dwarf compact plant, composed of a mass of large, finely frilled leaves, of a deep purple color. It is tender and of excellent quality.

German Dwarf, Green

No. 774. - This is a smooth leaved sort that is very popular in the South, where if sown in the fall it needs no protection, growing vigorously all the winter. It is not equal to the other varieties for use in the North.

Dwarf Erfurt

No. 775. - This is a fine curled variety of a yellowish green color, that grows very close to the ground.

Cottager's

No. 776. - A valuable variety of excellent flavor. It grows about one foot high, and the leaves are of a rich green color, curled and feathered to the ground.

» kale, with cream.

No. 777. - Wash and trim three heads of Kale. Boil them in water, lightly salted, until tender, then immerse them in cold water, 12 drain and press them dry. Then chop them finely and put them into a saucepan with a piece of butter. Season with salt, pepper and nutmeg, add a little cream, reduce it to its proper consistency, and serve it.

Kale For Greens, With Salt Pork Or Bacon

No. 778. - Kale is much used for greens with salt pork, bacon or any other salt meats. Cook the greens with the meats or separately, chop them coarsely and serve them with the meats.

Note. - The Kale can also be used, when stewed, in any way that cabbage is used.