228 
* * ribra (D.C. 1. c.) leaves red or purple, always particu- 
larly so in the nerves. —Dod. pempt. 621. f. 2.—I. Bauh. hist. 
2. p. 831. f. 1.—Lam. dict. 1. p. 743. no. 3, var. 6 and « 
Chou à tete ronde rouge, Audib. mss.—Chou rouge (Fr.)—Red 
Cabbage, Aberdeen Red Cabbage (Eng.) 
Var. y, obovata (D.C. syst. 2. p. 586.) heads of leaves obo- 
vate. Chou à tete obovale, Audib, mss.—Pentonville Cab- 
bage ? (Eng.) 
Var. 6, elliptica (D. C. syst. 2. p. 586.) heads of leaves ellip- 
tical. Chou a tete ovale, Chou d’Yorck (Fr.)—Early York 
Cabbage, Small Early Dwarf Cabbage (Eng.) 
Var. £, cónica (D. C. syst. 2. p. 586.) heads of leaves ovate- 
conical.—Lam. dict. 1. p. 743. no. 3, var. 6 and e. Chou pain 
de sucre, Chou Chicon, Chou d’Ambervilliers, Chou de Batter- 
sea (Fr.)—Sugar-loaf Cabbage, Antwerp Cabbage, and Battersea 
Cabbage (Eng.) 
§. 5. Chou rave, or Turnip-stemmed Cabbage. 
5 E. cav’to-ra'pa (D. C. syst. 2. p. 586.) stem tumid and 
somewhat globose at the origin of the leaves. 
Var. a, cémmunis (D. C. syst. 2. p. 586.) leaves plain.— 
Dod. pempt. 625. f. 1.—Lob. adv. app. 463. f. 2.—Bauh. hist. 
2. p. 830. f. 1. Chou-rave (Fr,) Cape Cabbage (Eng.) 
* alba (D. C. 1. c.) Chou-rave blanc, Chou-rave commun, 
Chou de Siam, Kohl riibi (Fr.) Knol, Kohl (Cape.) 
* * purpurdscens (D. C. 1. c.) Chou-rave violet (Fr.) 
Var. B, crispa (D. C. syst. 2. p. 586.) leaves curled and 
fringed. Chou-rave crepu (Fr.)—Pavonazza (Ital.) 
§. 6. Cauliflower and Brocoli. 
6 F. so’trytis (D. C. syst. 2. p. 586.) peduncles of racemes 
corymbose, crowded very much before flowering, and very fleshy ; 
flowers usually abortive.—Lob. obs. 125. f. 2.—Lam. dict. 1. p. 
745. no. 4. 
Var. a, cauliflora (D. C. syst. 2. p. 586.) stem humble ; leaves 
oblong, of a greyish-glaucous colour ; heads of flower-buds thick, 
terminal.—Dod. pempt. 625. f. 2.—I. Bauh. hist. 2. p. 828 and 
829. f. 1.—Lam. dict. 1. p. 745. no. 4. var. a, B, y. Cavolo- 
fiore Galliz. bot. agr. p. 191. no. 2,—Chou fleur (Fr.) —Cauli- 
flower (Eng.) 
Var. B, asparagoides (D. C. syst. 2. p. 587.) stem taller 
than in the Cauliflower; leaves greyish-glaucous, elongated ; 
branchlets fleshy, bearing small flower-buds at the top; flowers 
abortive.—Dalech. lugd. 522. f. 2—Mor. oxon. 2. p. 208. 
no. ll. sect. 3. t. 1. f. 11.—Lam. dict. 1. p. 745. no. 4. var. 
ò, £, and ¿. Cavolo Romano seu Broccoli, Galliz. bot. agr. p- 
191. no. 2.—Broccoli (Fr.) Brocoli (Eng.) > 
* communis (D. C. 1. c.) heads of flower-buds white. 
Broccoli commun, Broccoli blanc (Fr.)—White Brocoli (Eng.) 
* * violacea (D. C. 1. c.) heads of flower-buds purple. 
Broccoli violet, Broccoli de Malte (Fr.)—Purple, Red, or Mal- 
tese Brocoli (Eng.) 
Cult. The varieties of Brássica oleràcea have been cultivated 
from the earliest period ; they have therefore become numerous, 
and so distinct from each other, as to occasion a doubt in every 
beholder’s mind whether it were possible that these numerous 
and distinct varieties could have originally sprung from the Sea 
Colewort or Wild Cabbage of the Dover Cliffs. Cabbages of 
some sort, White, in his History of Selbourne, says, must have 
been known to the Saxons, for they named the month of Febru- 
ary Sprout-kale. Being a favourite with the Romans it is pro- 
bable Italian cabbage would be introduced at an early period 
into South Britain. To the inhabitants of the north of Scot- 
land Cabbages were first made known by the soldiers of Crom- 
well, when quartered at Inverness (Edin. encycl. art. hort.) 
CRUCIFERÆ. LXXXIII. Brassica. 
` Having thus botanically traced the variations of Brássica ole- 
ràcea from the Sea-Colewort through Borecoles, Savoys, and 
Cabbages to the Cauliflower and Brocoli, we shall now proceed 
to give the cultivation and uses of these in the order we have 
followed above. ; 
The space occupied by this tribe in most kitchen gardens may 
be estimated at one-eighth or one-fourth part of the open quar- 
ters, taking the whole year round, and in cottage-gardens the 
heading Cabbages and Borecoles generally occupy one-half of 
the whole space. 
§ 1. Sea Colewort, or Cabbage, or Wild Cabbage. Brassica 
oleracea. A, sylvéstris, D. C. l. c. 
We have already said that the original Cabbage plant grows 
naturally on the Dover Clifts and several other parts of the 
English coast. It is a biennial plant, the stem-leaves are much 
waved and variously indented, the colour is glaucous or sea- 
green, with occasionally a tinge of purple, arising from the bleak 
situation in which it usually grows. Early in the spring the 
Wild Cabbage or Colewort from the sea coast is said to be excel- 
lent, but it must be boiled in two waters to remove the saltness. 
The roots may also be eaten but they are not very tender. 
§. 2. The Borecole, Winter Greens (Eng.); Chou vert or 
Chou vert non pommé, Caulet (Fr.); Kale (Sax.); Green Kale 
(Scoteh.) ; Brassica oleracea, B. acephala, D. C. This tribe is 
easily known by the leaves never conniving into a head, but 
the heart always open and spreading. 
1 Tue THOUSAND-HEADED CasBace, Chou à mille tetes, Chou 
Cavalier branchu, Chou Moellier (Fr.) (Brássica oleracea, B. 
acephala a ramòsa, D. C. 1. c.) grows to the height of 4-feet 
and upwards, sending out from its main stem branches in the 
manner. of a tree, from the ends and sides of which proceed 
shoots which appear as actually in growth the whole winter. 
The leaves are of a pale green, numerous, entire, or pinnatifid, 
narrower than those of any other green. It is chiefly extolled 
‘as an agricultural plant, but may be occasionally planted in 
gardens, because it will survive the severest frost, and be useful 
when every other plant of the Cabbage tribe has been destroyed. 
In flavour it is inferior to winter greens. 
2 Chou Cavalier, Chou en arbre, Chou à chevre, Grand 
chou vert commun (Fr.) (Bréssica oleracea, B. acephala, p. 
vulgaris, * viridis, D. C. 1. c.) This shoots up higher than the 
preceding variety ; its stems remaining nearly single, but they are 
scarcely distinguishable from each other. This variety 1s very 
generally cultivated in the western part of Europe as food for 
cattle, and sometimes as a garden vegetable. It grows some- 
times 5 feet high; this may be attributed to the stripping off the 
lower leaves to give them to cattle, as well as from being usually 
planted in rich soil. ; 
3 Oax-rLeaveD Borrcore, Chou à feuilles de chéne (Fr.) This 
comes near to the next variety. The lobes of the leaves are deep, 
broad, and entire, or nearly so, and uniformly of a pale-green 
This variety is not generally cultivated. Perhaps the Chou de 
Milan, p. 231. is a variety of this plant. 
4 Green Borecore, Scorca Kare, SrpertaN BOoRECOLE 
(Eng.) Chou vert frisé, Chou frangé du Nord, Chou fris 
non pommé (Fr.) (Brássica oleracea, B. acéphala, var. Y 
Sabéllica, D. C. l. c.) There are several sub-varieties under 
this head. The leaves are of a bright light green deeply lobed, 
and not very wide, curled on the edges, slightly wrinkled on 
the upper surface, with veins of a greenish-white colour. e 
margins of the leaves are plaited so closely as to widen, S° 
as to measure three times as much as if the plaits were not €x- 
tended. The younger leaves in consequence look completely 
