The _cabbage tribe_ is very much improved by cultivation, but the plants contained in it require a great deal of manure and frequent watering to make them succulent and good. It seems strange that such different plants as broccoli, cauliflowers, cabbages, Scotch greens, and savoys should all spring not only from one genus, but from one species (_Brássica oleràcea_), which is, in fact, a British plant, and which I have no doubt you have seen growing on the cliffs at Dover, though you would have no idea that a tall straggling plant, with alternate leaves and very pretty yellow flowers, could be the wild cabbage. The first change from this loose-leaved plant appears to be to what are called Scotch Greens, Borecole, or Kale; and these plants accordingly require the least care in their cultivation. They are generally sown in April, and transplanted in rows into the kitchen-garden, where they only need to be occasionally hoed and earthed up. There are a great many sub-varieties of these greens, all of which generally come true from seed.--Cabbages properly so called have a fine head or ball formed of leaves folded closely over each other; and when eaten young, before the heads have formed, they are called coleworts. Cabbages are sown three times, for the spring, summer, and autumn crops. The spring cabbages are sown in the first week of the August of the previous year, and in October or November they will be ready for transplanting into rows twelve inches apart, where they will remain till they are wanted for use the following spring. The summer crop is sown in February, and transplanted in April, the plants being eighteen inches apart every way; and the autumn crop is sown in May, and planted out in July. All kinds of cabbage require a soil well enriched with animal manure, frequent hoeing-up, and abundance of water, or they will become dry and tasteless instead of being succulent. The stalks of the summer and autumn crops are generally left standing to produce what are called sprouts; and some gardeners only grow one crop of regular cabbages, leaving the stalks standing during the rest of the season for sprouts.--Savoys are large cabbages with wrinkled leaves, which are sown in March, and transplanted in May or June to a bed where they stand two feet apart every way. The crop is generally ready in November, but savoys are never considered good till they have had some frost.--Brussels Sprouts are a variety of the Savoy cabbage, and, as they are said to be very inferior in quality if raised from seed ripened in Britain, you must inquire if the seed you purchase has been procured from abroad.--Broccoli should be treated like cabbage, the soil should be deeply trenched and manured before the plants are transplanted.--Cauliflowers require too much care in their culture for me to advise you to have any thing to do with them.