Brussels Sprouts
(Brassica oleracea bullata gemmifera). A cultivated variety of the Cabbage (Fig. 285). Leaves blistered. Stems covered with small, close heads. To secure this vegetable in its best form, it must be grown on deeply-worked and rich ground. In addition, the seeds should be obtained from a good source, as there are many spurious stocks in cultivation. Plenty of room must be allowed the plants to develop, and the tops and leaves should not be removed till after the sprouts are gathered; dead leaves, of course, excepted. It is a bad plan to plant Brussels Sprouts amongst potatoes or other crops, as they become unduly weakened, and never give such good returns as when grown by themselves.
Soil and Cultivation. In February, and early in March, sow thinly in a cold frame, or carefully prepare seed beds on a warm south border. As soon as the plants are large enough, prick them off into prepared soil, to grow on; about the end of April, transplant into a piece of rich ground, which has been previously prepared for them, setting in rows from 2ft. to 3ft. asunder, and 2ft. apart in the rows. The earlier the plants are put out, the better; and they should be watered-in when planted, so that they receive as little a check as possible. They must be kept clear of weeds, and earthed up as soon as they get a good size. During severe frost, some light dry litter may with advantage be thrown over them for protection; and the less they are interfered with when frozen, the better.
Sorts. The Imported is the best strain for general use; other good sorts are: Sutton's Matchless, The Aigburth, and Scrymger's Giant.