hes apart. The plants
are cleared when the leaves decay, and the ground is kept level instead
of being earthed up. Pots and covers (called 'sea-kale pots') are placed
over the plants, or patches of plants, and the cover (which goes on and
off at pleasure) put on. These pots are of various sizes; usually from
ten to fourteen inches in diameter, and from a foot to twenty inches in
height. If proper sea-kale pots cannot be procured, large-sized
flower-pots will answer as substitutes; the pots being put over the
plants as they are wanted, generally a few at a time, so as to keep up a
succession. Dung is placed all over them; or, if no dung can be had,
leaves are used: and they ferment and give out heat as genial, but not
so violent, nor do they command so much influence, as the dung. Some may
be placed on in February, and some in March. The dung is removed from
the top to admit of seeing if the plant is started; and, by timely
examination, it is easily seen when the plant is ready for use. The
shoots are as white, when thus treated, as when grown by the other
method, because of the total darkness that prevails while they are
covered; but there is more air in the empty pots than there possibly
could be in the solid earth, and it is considered that the vegetable is
not so tender in consequence. However, the greater bulk of Sea-kale is
so produced."--_Glenny._

_Taking the Crop._--"The blanched sprouts should be cut when they are
from three to six inches in length, and while stiff, crisp, and compact.
They should not be left till they are drawn up so as to bend, or hang
down. The soil or other material used for excluding the light should be
carefully removed, so as to expose the stem of the sprout; and the
latter should be cut just below the base of the petioles or leaf-stem,
and just enough to keep these attached."--_Thomp._

The Sea-kale season continues about six weeks. "Cutting too much will
finally destroy the plants. With one good cutting the cultivator should
be satisfied, and should avoid the practice of covering and cutting a
second time. The proper way is to cut the large, fine shoots, and leave
the smaller ones that come afterwards to grow stronger during the
summer."

_Use._--"The young shoots and stalks, when from the length of three to
nine inches, are the parts used. These, however, unless blanched, are no
better than the coarser kinds of Borecole; but, when blanched, they
become exceedingly delicate, and are