CRUCIFER^ 



333 



lactic-acid species of bacteria on the sugar in the cabbage 

 juice. Ordinarily there is a maximum of about i per cent, of 

 lactic acid, the presence of which prevents putrefaction of the 

 sauerkraut. Among other organisms, yeast is universally 

 present in the fermenting cabbage. Cabbages are also used 

 quite extensively for pickling, and as a food for stock and 

 chickens. 



BRASSICA OLERACEA VAR. CAULO-RAPA 

 (Kohlrabi or Tijrnip-rooted Cabbage) (Fig, 138) 



The stem is short, much thickened, fleshy, and stands out 

 of the ground. The fleshy part comes from the stem above 

 the cotyledons, hence is not 

 root. The swelling begins at 

 the ground line; there is formed 

 a large, spherical body upon 

 which are very prominent, broad 

 leaf scars. 



As to color there are two 

 principal types: Those with 

 white "balls" or stems (White 

 Vienna Erfurt) ; and those with 

 purple "balls" (Purple Vienna) . 



Kohlrabi is not grown exten- 

 sively in the United States. It 

 is used particularly by our 

 foreign population, being stewed 

 and eaten like turnips or ruta- 

 bagas. It is also a valuable 

 stock food; both the stems and 

 leaves are used for this purpose. 

 Kohlrabi is chiefly grown as an early spring crop, less frequently 

 as a fall crop. It does not endure the heat of summer. 



Fig. 138. — Kohlrabi (Brassica 

 oleracea caulo-rapa). 



