350 PHYSIOLOGY AT THE FARM. 



Brassica Oleracea, Source of the Common Varieties of 

 Cabbage. The numerous varieties of Brassica oleracea are 

 undoubtedly the source of excellent nourishment. The com- 

 mon field cabbage in particular is much relished by lambs. 



The turnip-stemmed cabbage, or kohl-rabi, has lately been 

 introduced from Germany with a high character. It is named 

 by Decandolle, Brassica oleracea caulo-rapa alba. The varieties 

 are numerous, but the large red and green sorts are the most 

 suitable. 



The following analyses by Professor Voelcker deserve at- 

 tention : 



COMPOSITION OF GREEN-TOP AND PURPLE-TOP KOHL-RABI. 



General Composition. 



Green-Top. Purple-Top. 



Water, . . . 86.020 89.002 



Substances soluble in water, 9.260 ) 7.588 ) 



Substances insoluble in water, 4.720 I Dr * v 13 ' 98 3.410 5 



10 ' 998 



100.000 100.000 



Detailed Composition. 



Green-Top. Purple-Top. 



Water, .... 86.020 89.002 



Oil, . . . 0.217 0.177 



Soluble proteine compounds,* . 2.056 2.006 



Sugar, gum, and pectine, . 6.007 4.486 



Salts, soluble in water, . . 0.970 0.919 



Insoluble proteine compound, t 0.300 0.269 

 Digestible fibre and insoluble pec- 



tinous compounds, . . 2.993 1.896 



Woody fibre (celluline), . . . 1.230 1.106 



Insoluble mineral matters, . 0.197 0.139 



* Containing nitrogen, . . 0.329 0.321 



t Containing nitrogen, . . 0.048 0.043 



Total nitrogen, . 0.377 0.364 



Percentage of ash, . . 1.167 1.058 



