LEGUMINOUS BOOTS, LEAVES, SEEDS, ETC. 99 



contained in the ordinary potato, and from four to five per 

 cent, of sugar. 



Some other articles belonging to the class of legumi- 

 nous roots, the beet-root for example, contain a large 

 proportion of sugar, but ordinarily they are deficient in 

 starch 1 as compared with the potato, and present but a 

 small quantity of nitrogenized matter. Many, like the 

 parsnip, salsify, carrots, etc., contain a certain amount of vol- 

 atile oil and peculiar flavoring matter. Onions and garlics 

 are remarkable for the presence of a large quantity of vola- 

 tile oil. These articles are specially craved when the system 

 is suffering from a deficiency of vegetable food, and are very 

 useful in scurvy. 



The young and tender shoots of asparagus are highly 

 prized for their exquisite flavor. The volatile principle of 

 this vegetable is eliminated by the kidneys, giving a very 

 peculiar odor to the urine. 



Many green leaves and leaf-stalks, such as cabbage, 

 cauliflower, lettuce, celery, chiccory, cresses, etc., are used 

 as food, but chiefly as articles of luxury. They contain a 

 large proportion of water, and little or no starch. Sauer- 

 ~kraut) which is so commonly used in Germany, is made 

 by packing cut cabbage with salt under a heavy pressure, 

 and allowing it to remain for several weeks until it has under- 

 gone the acetic acid fermentation. It is then stewed and 

 eaten with meats. 



The leguminous seeds possess a certain degree of impor- 

 tance as alimentary substances. Those most commonly used 

 are the different varieties of beans and peas. They contain 

 a large proportion of starchy matter, and a considerable 

 quantity of vegetable caseine. When dried they constitute 

 an important part of many army-rations. They must be 

 considered as highly nutritious, though inferior to most of 

 the cereal grains, notwithstanding that they contain a large 



1 For a list of vegetables containing little or no starch, see p. 57. 



