[Illustration: =THE BUR ARTICHOKE=, long imported from France, may now be successfully grown in this country. It is used like the cauliflower in many ways but commands a higher price. The scalelike leaves make a delicious salad when pulled apart after boiling, and may be served on lettuce with either mayonnaise or French dressing.]
[Illustration: =THE PETSAI=, or Odorless Cabbage, is much superior to the ordinary cabbage, and is wholly without disagreeable odor. It does not closely resemble cabbage in appearance; it is rather tall than squatty, and the leaves cluster around the stalk compactly. It requires cultivation similar to cabbage but is not transplanted. It is served after the fashion of cabbage.]
=Brussels Sprouts=, or Bud-bearing Cabbage (_B. oleracea bullata minor_) originated in Belgium, and has been cultivated around Brussels from time immemorial, although it is only within the last fifty years that it has become generally known in this country. It is so named on account of its peculiar habit, producing a bud-like cluster of leaves in the axil of each leaf from the base to the top of the stem. These buds or sprouts are the parts of the plant that are eaten, and are highly esteemed for their delicate flavor and wholesome quality. Brussels sprouts is one of the hardiest of green winter vegetables. As a rule, the shorter-stemmed strains have the largest and most compact sprouts, and are consequently the most favored. As regards cultivation, the plant, like all of the cabbage tribe, requires deep, rich soil to bring it to fullest perfection.
=Cabbage= (_Brassica oleraceæ_) is found in a wild state in various parts of Europe and in southern England, always on maritime cliffs. It is a biennial, with fleshy lobed leaves covered with a glaucous bloom; altogether so different in form and appearance from the cabbage of our gardens that few would believe it could possibly have been the parent of so varied a progeny as are comprised in the Savoy, Brussels Sprouts, Cauliflower, Broccoli and other numerous varieties. Over one hundred fifty varieties are enumerated. The common or cultivated cabbage is well known, and from a very early period has been a favorite culinary vegetable in almost daily use throughout the civilized world.