R'S SAVOY.

Dwarf Green Curled Savoy. _M'Int._ Pancalier de Tourraine. _Vil._

Head small, loose, and irregular; leaves numerous, bright-green, rigid,
concave or spoon-shaped; the nerves and ribs large, and the entire
surface thickly and finely covered with the blister-like swellings
peculiar to the Savoys.

It has some resemblance to the Early Dwarf Savoy; but is larger, less
compact, and slower in its development.

A useful, hardy, smallish sort, adapted to small gardens; requiring only
eighteen or twenty inches' space each way. Excellent for use before it
becomes fully cabbaged.

YELLOW CURLED SAVOY. _Thomp._

Large Late Yellow Savoy. White Savoy.

Dwarf, middle-sized, round; leaves pale-green at first, but quite yellow
in winter; the heart is not so compact as some, but of tender quality,
and by many preferred, as it is much sweeter than the other kinds. It is
later and hardier than the Yellow Savoys, before described.

* * * * *

SEA-KALE.

Crambe maritima.

Sea-kale is a native of the southern shores of Great Britain, and is
also abundant on the seacoasts of the south of Europe. There is but one
species cultivated, and this is perennial and perfectly hardy. The
leaves are large, thick, oval or roundish, sometimes lobed on the
borders, smooth, and of a peculiar bluish-green color; the stalk, when
the plant is in flower, is solid and branching, and measures about four
feet in height; the flowers, which are produced in groups, or clusters,
are white, and have an odor very similar to that of honey. The seed is
enclosed in a yellowish-brown shell, or pod, which, externally and
internally, resembles a pit, or cobble, of the common cherry. About six
hundred seeds, or pods, are contained in an ounce; and they retain their
germinative powers three years. "They are large and light, and, when
sold in the market, are often old, or imperfectly formed; but their
quality is easily ascertained by cutting them through the middle: if
sound, they will be found plump and solid." They are usually sown
without being broken.

_Preparation of the Ground, and Sowing._--The ground should be trenched
to the depth of from a foot to two feet, according to the depth of the
soil, and well enriched throughout. The seeds may be sown in April,
where the plants are to remain; or they may be sown at the same season
in a nursery-bed, and transplanted the following spring. They should be
set or planted