The _Borecole_, or _kale_ proper, as now understood, differs from the common cabbage in having long, curly, wrinkled leaves, more like the original wild plant, only larger and of thicker growth, never forming into a close, solid head. They are very hardy, and furnish most excellent winter greens; and if the leaves and stalks are blanched, are greatly improved and very delicate. These _kales_ are improved by frost. The Scotch or German _kale_, or _cualis_ (curly greens), is used in immense quantities in Britain. The buda and the Russian kale are much less common. The buda is considered a great delicacy when blanched; the sprouts, and not the heart, being the most desirable. We have never seen it in our markets, but should think it might be brought to great perfection in our country, and be a very desirable addition to our numerous sorts of cabbage. The Coleya oil, so much in use in France for lamps, is made from the seeds of one kind of _kale_, and we think we have been told it is from the buda. The Portuguese cabbage, from Tranzuda, is extensively cultivated abroad, and we see not why that also cannot be introduced here. It is said to be peculiarly tender and delicate, and destitute of the coarse rank taste of our common kinds. The heart is the preferable part; the mid-rib or stalk being used after the green parts are cut off only as greens. We wonder that some enterprising Yankee has not brought it into our markets. The _Palm kale_ and the _Cow-cabbage_ are cultivated in Jersey, and other of the Anglo-Norman isles, as food for cattle. The leaves of both grow to a great height, from twelve to fifteen feet. It is the outer leaf that is fed to the cattle; the heart of the bud is quite tender, and when cooked is good and nutritious. The close-headed cabbage has many varieties,--the _white_ and the _red drum-head_, _sugar-loaf_, _Savoy_, etc. These are raised from the seed, and should be sowed the year before they are wanted, for large heads. While young, or the first year, if cooked at all it is as greens, or cabbage _coleworts_. Such as are not kept for growth the second year are pulled up, root and all, and thus sent to market to keep them from withering. The roots are cut off by the cook just before using. Some, when the head is half formed, are gathered for summer cabbage; but if left till fall the head becomes hard and firm, and late in the season they are pulled up and stored, or buried in the ground. Such as are needed for summer sprouts or coleworts are left in the ground all winter, and are ready early, with the nice new shoots for the spring market. The red cabbage makes a fine pickle, and is the kind most used by the Germans for _sauerkraut_, though almost any variety will answer. The dwarf red is much used abroad for stewing.