Why the culture of the crambe marititm— this delicious vegetable should have been so long neglected, we do not know, but from the frequency with which it is met In the New York markets for two years past, it seems that its value is better appreciated now than it was a few years ago. The following directions for its cultivation will be of use, w" believe, to many of our readers — The best soil for tha successful production of sea kale is a rich deep sandy loam, though ordinary garden soils, if mixed with a good., proportion of sand and well manured, will answer the purpose. Stiff or wet soils should be thoroughly prepared, by trenching to the depth of from two to two and a half feet and thoroughly mixing with good compost manure, thereby rendering top dressing sufficient for alter culture, and saving the roots from disturbance Sea kale may be raised by seed, root-cuttings, or off-sets; butthe seed is by far the most preferable. Sow in April or May, thinly in drills, three or four leet apart and two inches deep, ultimately thinning out to fifteen or twenty inches in the rows; which, in order to insure against injury the first winter, should not be done until the plants are one year old. In the fall the ground must be thoroughly cleaned from weeds, and the surface well stirred, either with a two pronged hoe or still better, with a fork, to the depth of four or five inches; after which a covering of fresh stable dung six inches in depth should be laid on, and left "o until spring, when the rows should be dressed just before the plant comes through the ground, as follow*, viz after raking off the rough part of the covering, point-in with a fork the short part of it, taking particular care not to wound the roots; at the same time scatter a little earth upon the crowns of the plants. In inland places salt may be used to advantage as an-invigorator. The third year after sowing, it will be fit for use; and to prepare-lt for the table, blanching must be attended to as follows: As soon as the leaves appear above the ground a few inches, they should be earthed up and large flower-pots inverted over them, taking care to exclude light by stoppingtheholein the bottom o the pot, and then to guard against sudden changes in the weather, cover the pots entirely with soil. When the sprouts have sprung up to the height of from eight to twelve inches, they are fit for use, and should be cut off with a knife without injuring the crown of the loot; after which they may be. prepared for the table in the same manner as asparagus. In case pots cannot be had, other methods maybe resorted to, such as earthing up, as the plants advance, once in four or five days, or by hooping over the beds or rows, and covering with mats; but if possible, the pots are decidedly preferable, and will repay the trouble or expense of procuring them. In blanching without pots, sand is sometimes recommended for earthing Up; but it is difficult to clean the sand thoroughly out of it. Throughout Great Britain and Ireland, sea kale is very extensiuely used; some think it not inferior to asparagus, others prefer it in soup to any other method of consuming it. They however, sow the seed early in the spring, and transplant in the month of May, as we do with cabbages. They take off the lower sprouts on the stock asit grows up, and use them in soup when tender, but not after the month of July, until the early frost which improves instead of injuring them. It is a hardy vegetable and may be kept in the garden all winter, and used as it is wanted. The treatment of it to blanch it, is quite an improvement—a gardeners discovery, which is well worthy of attention