The culture of this vegetable is the same as that for cabbage, in
most respects, but it is not a certain crop in our changeable climate
and hot, dry summers. It likes plenty of moisture, and if placed in a
rather wet location or in a bed where it can be frequently watered, it
will be much more certain to produce fine heads. Its superior quality
and the high price that good heads command make it a most desirable
crop to grow wherever it will do well. I have always found the
short-stemmed, extra early varieties the best ones to grow, and as in
the ordinary season but about half of them produce heads under ordinary
garden culture, the rest of them maturing throughout the summer and
fall, it is almost a continuous crop. The seed should be sown as early
as possible, in the hotbed, and great care should be taken that the
plants do not become either stunted or drawn, as none but the strong,
healthy plants will produce good heads. It will greatly improve the
appearance of the heads if some of the broad outside leaves are broken
half through the stems and the tops bent over the heads while forming.
This will blanch and keep them of that pure whiteness so attractive in
this vegetable as grown by the market gardeners. The heads should be
cut for use or sale as soon as they have reached their full size and
before the buds begin to uncurl, as this spoils both the appearance and
quality of this, the finest and most delicately flavored of the cabbage
family.