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The Rose: Its General Care And Culture
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Adapted to dry gardening Not vigorous enough

Kale Italian broccoli (some varieties) Brussels sprouts (late types) Cabbage (regular market types) Late savoy cabbage Brussels sprouts (early types) Giant "field-type" kohlrabi Small "market-garden" kohlrabi Mid-season savoy cabbage Cauliflower (regular, annual) Rutabaga Turnips and radishes Italian Broccoli (some varieties) Chinese cabbage Brussels Sprouts _Sowing date:_ If the plants are a foot tall before the soil starts drying down, their roots will be over a foot deep; the plants will then grow hugely with a bit of fertigation. At Elkton I dry garden Brussels sprouts by sowing late April to early May. Started this soon, even late-maturing varieties may begin forming sprouts by September. Though premature bottom sprouts will "blow up" and become aphid damaged, more, higher-quality sprouts will continue to form farther up the stalk during autumn and winter. _Spacing: _Make each spot about 4 feet apart. _Irrigation:_ Without any added moisture, the plants will become stunted but will survive all summer. Side-dressing manure or fertilizer late in September (or sooner if the rains come sooner) will provoke very rapid autumn growth and a surprisingly large yield from plants that looked stress out in August. If increasingly larger amounts of fertigation can be provided every two to three weeks, the lush Brussels sprouts plants can become 4 feet in diameter and 4 feet tall by October and yield enormously. _Varieties: _Use late European hybrid types. At Elkton, where winters are a little milder than in the Willamette, Lunet (TSC) has the finest eating qualities. Were I farther north I'd grow hardier types like Stabolite (TSC) or Fortress (TSC). Early types are not suitable to growing with insufficient irrigation or frequent spraying to fight off aphids.

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