COW-CABBAGE. 353 



"Cabbages contain about the same proportions of water, 

 sugar, and proteine compounds as are found in good swedes. 

 On the whole, I am inclined to think, weight for weight, 

 cabbages and swedes possess nearly the same nutritive 

 value."* 



Very little progress has been made in ascertaining how far 

 substances belonging to the order of condiments are of ser- 

 vice in the feeding of domesticated animals ; nevertheless 

 many circumstances connected with the effect of acids and 

 other such articles on the health of men suggest the import- 

 ance of examining into the natural instincts particularly of 

 horses, oxen, and sheep in the fields, as respects their occa- 

 sional use of plants not strictly nutritive. 



Under this view of our subject it seems not improper to 

 give here the process by which sourkrout is prepared from 

 cabbage in Germany. The plants are collected from the fields 

 in autumn, divided, the stalks separated, and the leaves cut 

 by machine or hand into slices ; a layer of which is placed in 

 a vat, alternating with a layer of salt, until the vat is full, 

 when it is exposed to the pressure of heavy weights placed on 

 the top. After six weeks, more or less, according to the tem- 

 perature of the place, the acetous fermentation being com- 

 pleted, the preparation is fit for use. When used, it is simply 

 stewed in its own liquor along with the meat with which it is 

 to be eaten. It has a slightly relaxing effect on the bowels. 

 It has a high reputation as an antiscorbutic. 



Brassica oleracea acephala arboresccns, Cow-Cabbage or 

 Caesarian Kale. This cabbage is not sufficiently hardy to 

 stand the climate of Britain unless reared in a very sheltered 

 situation. It is cultivated in many parts of France, and in the 

 island of Jersey. It there lasts four years without fresh plant- 

 ing. In La Vendee it is said to attain the height of from 1 2 



* Voelcker, ibid. 



z 



