Brussels sprouts have been gaining favour in the market during the last few years and should certainly be in every garden, for they possess all the healthful qualities of cabbage, and the flavour is much more delicate. When small, the plants look exactly like cabbage, but instead of firm, solid heads, the stalks run up to twelve or fourteen inches in height, and baby cabbages spring out all around the stalk for the entire length. One plant often yields thirty-five or forty of these diminutive cabbages. One great advantage of Brussels sprouts is that the seed need not be sown until June and the plants are not ready for transplanting until July, so can succeed early peas in the same ground. Like all members of the cabbage family, Brussels sprouts are gluttons and positively must have heavy and rich ground. Sow seed in shallow drills; transplant when seedlings are about three inches high, two feet apart in rows three feet apart. For early spring harvest, sow seeds in hotbed during February or March. Mature plants are quite hardy, but must be dug up before severe frost. The best way to keep the home supply is to hang the whole plant up by the roots in a frost-proof cellar. Leeks and winter onions are members of the onion family which are usually overlooked, and it is a great pity, because they are both most desirable. Leeks should be sown on very fine, rich soil. A heavy dressing of poultry manure, applied the fall before planting, is an ideal fertiliser. Scatter the seed thick in rows two feet apart and thin out the plants so that they stand nine inches apart. Cultivate the ground constantly and hill up as the plants grow. This is a part of the work which must not be neglected, as it encourages the growth and bleaches the stalks. A slight frost won’t hurt them, but they must be heavily banked up and covered with litter if they are to stay out in the ground until spring. The winter supply of these vegetables should be dug in December and stored in the house for convenience. Pack them, standing up as they grow, in boxes; scatter earth between them, and keep them in a dark cellar. For soups they are much superior to ordinary onions. Boiled and served with white sauce, they are a most enjoyable vegetable. Winter bunch onions, as they are termed, are really the earliest of all spring onions. Sow the seed in shallow drills, a foot apart, in May or June. Cultivate until fall, then cover with litter. Early in the following spring rake off and cultivate lightly between the rows, and you will have delicious green onions for table or market when other people are thinking about sowing the seed.