PE-TSAI. 269 



PAK-CHOL Vil. 

 Chinese Cabbage. Brassica sp. 



An annual plant, introduced from China. The root-leaves 

 are oval, regular, smooth, deep green, with long, naked, 

 fleshy, white stems, somewhat similar to those of the Swiss 

 Chards, or Leaf-beets. 



When in blossom the plant measures about four feet in 

 height, and the stem is smooth and branching. The flowers 

 are yellow ; the seeds are small, round, blackish-brown, and, 

 in their general appearance, resemble those of the Turnip or 

 Cabbage. An ounce contains about ten thousand seeds, aud 

 they will keep five years. 



Sowing and Cultivation. The seed should be sown in 

 April or May, and the plants may be grown in hills or drills. 

 They are usually sown in rows, and thinned to twelve inches 

 apart. 



Use. The leaves are eaten boiled, like Cabbage ; but 

 they are much more tender, and of a more agreeable flavor. 



PE-TSAI. 



Chinese Cabbage. Brassica chinensis. 



The Pe-Tsai, like the Pak-Choi, is an annual plant, origi- 

 nally from China. The leaves are of an oval form, rounded 

 at the ends, somewhat blistered on the surface, and at the 

 centre are collected together into a long and rather compact 

 tuft, or head. The plant, when well grown and ready for 

 use, has somewhat the appearance of a head of Cos Let- 

 tuce, and will weigh six or seven pounds ; though in its 

 native country it is said to reach a weight of upwards of 

 twenty pounds. 



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