I HAVE often thought what a valuable acquisition this hardy perennial would form to our early vegetables in the spring, coming in perhaps a little later than asparagus, yielding its bounteous supplies for five or six weeks, when vegetables are generally scarce, equal in almost every respect to the much esteemed asparagus.

How little do we know of it here; yet our markets should be as plentifully supplied with sea-kale as any other vegetable. Perhaps it is not generally known; let some one of our market gardeners introduce it, and we have no doubt but he will be amply remunerated for his trouble. What was rhubarb seven years ago? Mere dock leaves. What is it now? vastly different, when for the few bunches of dock leaves sold for a few shillings, tons of excellent grown rhubarb has taken its place, and the dollars in the place of the shillings. Hence, we see that it only requires an introduction, and then the good properties of good articles always command a ready sale.

How to produce this delicious vegetable for the million seems to be the question, and profitably to the producer. First - The plant luxuriates in a light, rich, sandy loam; thousands of acres of such land on Long Island, Jersey, and almost everywhere, is just the soil to produce it to perfection. We would suggest the following mode of cultivation. Take, for instance, an acre of ground, thoroughly ploughed and harrowed down, mark out drills with a one-horse plough, six feet apart, and two inches deep, sow seed thinly, and when up, hoe the young plants out to twelve inches apart, keep clean with the cultivator through the summer. In the fall, when the frosts have destroyed the foliage, plough two deep back furrows over the crowns of the plants; this will protect them through the winter. The next season repeat the same operation, and the plants will be strong enough for cutting the following spring. Let it be understood that the plants require two seasons growth before commencing cutting.

Now, as sea-kale requires to be blanched to bring out its good properties (when green it is bitter and worthless), we do it as follows: In the fall, say November, ridge up the plants eighteen inches or two feet high (similar to moulding celery); in the spring rake off ten or twelve inches, and let the remainder stand undisturbed till you perceive the crowned heads pushing through and heaving up the soil; then you can cut away as fast as you please. Cut it off square where it bursted from the root - if you cut too low, you cut off the undeveloped eyes or buds that should produce the sue-cession, and at the same time mutilate the plant.

By this process, two desirable objects are effected at the same time,-t-namely, protection through winter, which also blanches the kale in the spring. The third year we should top-dress with any kind of manure that is most convenient - sea-weed makes an excellent manure for this plant.

The crop of kale being all cut for the season, the ridges should be levelled down, the ground top-dressed with manure, closing it up round the crowns of the plants with a little sand, into which they emit new roots freely. In a short time the whole surface of soil will be covered by the large foliage of the kale, rendering the cultivator useless; a solitary weed may be seen here and there, but being of no great importance, can be drawn by hand. We have seen beautiful kale grown in this way, and when the soil had been well manured, it resembled the heads of medium size cauliflowers more than any thing we know of. This delicious vegetable, when served up similar to asparagus, is second to none, but before it can be appreciated it must take its stand at the table. It forms also an excellent ingredient in soups - oftentimes saves the reputation of our valuable cooks, for they cannot well destroy it by over boiling, and when it comes under the charge of the Gardener it is so easily forced that he can send it to the table for six months.

We would also remind the cultivator of sea-kale, that during its natural growth through the summer, should it throw up its white blossoms for seed, they must be nipped off at once with the finger and thumb as soon as possible; this operation increases the number of crowns to the plant, strengthens the constitution, and increases the radical.

The plant belongs to the class and order "Tetradynamia Liliquosa," and natural order "Cruciferoe".