296 VEGETABLE FOOD. 



because they give variety to the diet. They should generally be 

 grown quickly, in order that woody fibre may be less abundantly 

 formed, and without much light, that the characteristic properties 

 may not be unduly developed. Green vegetables .are always more 

 or less relaxing. They are consequently useful when the bowels are 

 constipated and must be altogether avoided when diarrhea or dys- 

 entery is present. They possess a high anti-scorbutic value. In all 

 cases they should be eaten as fresh as possible, for with every hour's 

 delay after they have ceased to grow they become less digestible. 

 When sprinkled with water after they have been kept, they may 

 look well, but never regain their early freshness ; hence they often 

 ferment in the stomach and cause flatulence. 



CABBAGES, CAULIFLOWER, etc., are of the same general char- 

 acter, but as the proportion of water in their composition is very 

 large they are not very nutritive. Moreover they are not easy of 

 digestion and therefore not suitable for dyspeptics, while the large 

 proportion of sulphur they contain causes disagreeable flatulence. 

 Cabbage, however, is a most valuable anti-scorbutic, but if fermen- 

 tation has begun its virtue is destroyed. The best sorts of cab- 

 bage are the old, white garden variety and the summer cauliflower. 

 They should be soft but crisp before being cooked. 



SPINACH is wholesome, and somewhat laxative. 



RHUBARB is eaten as a fruit rather than as a vegetable, but 

 must be cooked in order to render it eatable. As it contains oxa- 

 late of lime, it should be avoided by those who are subject to 

 gravel. 



CELERY is sweet and mild when cultivated, and is much ap- 

 preciated by certain delicate stomachs if eaten in moderation. 

 Stewed in beef-gravy it makes a delicious and wholesome soup. 



GREEN ARTICHOKE, which is the flower-head of a species of 

 thistle gathered before the flower expands, is a delicate vegetable 

 and when boiled till it is quite soft may be eaten freely by invalids. 



ASPARAGUS is a young shoot gathered before it expands. It 

 should be eaten as soon as possible after being cut, as it is then 

 most wholesome. The greenest heads .are to be preferred, as they 

 contain the largest amount of the peculiar principles of the plant. 

 There need be no fear that they will prove injurious to the kidneys, 

 as some persons suppose. .Rheumatism has been cured by eating 

 freely of this plant, and chronic cases of rheumatic gout and gravel 

 are often much benefited. 



ONIONS are very wholesome vegetables, whether eaten raw or 

 stewed, or roasted; they are too strong, however, for invalids when 

 they have not been cooked, as they possess strongly irritant and 

 stimulating properties. They are sufficiently mild and sweet for 

 ordinary diet, especially if they are boiled in two or three waters. 

 Onions act as anti-scorbutics, and to some as a laxative. 



LEEKS should be white, and have little smell ; they are then 

 soft and good, and very digestible. 



