415.  Beet, red. Beta vulgaris v. rubra.—­The roots of this variety are used both in soups and for early spring salads:  it is cultivated by sowing the seeds in March; and the roots are usually kept all winter.

The white beet is only a variety of the other; and it is the tops that are usually eaten of this kind as a substitute for spinach.  Its culture is the same as that of the red kind.

416.  Borecole.  Brassica Rapa.—­Of borecole we have two varieties; the purple, and green.  The former is in much esteem amongst the Germans, who make a number of excellent dishes from it in the winter.

The culture is the same as for winter cabbage of other kinds.

417.  Brussels sprouts.  Brassica Rapa.—­This is also a useful variety of the cabbage species, which is very productive, forming a large number of beautiful small close-headed cabbages on their high stalks in the winter season.  The seeds are sown in March.

418.  Burnet.  Poterium Sanguisorba.—­The young leaves of this plant are eaten with other tender herbs in the spring, and are considered a wholesome addition to mustard, cress, corn-salad, &c.

419.  Cabbage.  Brassica oleracea.—­The varieties of cabbage are numerous.  The most esteemed are,

The Early York.  The Early Sugar-loaf.  The Early Battersea.  The Early Russia.

They are all sown in August, and planted out for an early summer-crop, and are usually in season in May and June.

The Large Battersea.  The Red Cabbage.  The Green Savoy.  The White Savoy.

These are usually sown in March, and planted for a winter crop.

The use and qualities of the cabbage are too well known to need any further description.

420.  Cauliflower.  Brassica oleracea var.—­The varieties are,

The Early.  The Late.

The early cauliflower is sown in the first week in September, and usually sheltered under bell or hand glasses during the winter.  By this means the crop is fit for table in the months of May and June.

The late sort is usually sown in the month of March, and planted out for a succession to the first crop.

421.  Capers.  Capparis spinosa.—­This is the flower-pod before it opens of the above shrub, and is only kept as an ornamental plant here.  I am induced to notice this plant, as I have known some things used in mistake for capers that are dangerous.  I once saw an instance of this, in the seed-vessels of the Euphorbia Lathyris (which is a poisonous plant) being pickled by an ignorant person.

422.  Capsicum.  Capsicum annuum.—­Cayenne pepper is made from a small variety of this plant.

We have many varieties cultivated here in hot-beds; namely, yellow and red, of various shapes, as long, round, and heart-shaped.  All these are very useful, either pickled by themselves, or mixed with any other substances, as love-apple, radish pods, &c. to which they impart a very fine warm flavour.