174 THE CABBAGE. 



nitrogen 3-7, extractive 2-34, with fractions of gum, resin, albumen 

 and green fecula. Cauliflower differs a iittle from this analysis. It 

 has been estimated that the mean time of chimification or digestion of 

 raw cabbage with vinegar is 2 hours, do. boiled 4 hours and 30 minutes. 

 The, Umbelliferous plants, to which belong the Carrot, Parsnip, Cel- 

 ery, &c., it may be here remarked, are possessed of very opposite 

 qualities. They are always injurious, and often fatally poisonous. 

 But the poisonous principle of these, being contained chiefly in a volatile 

 oil elaborated mostly in the leaves, is readily given off by heat in boiling. 

 The fruit or seeds, is thus generally preserved by peculiar chemical 

 and provident changes, from deleterious principles. We have seen 

 also that the juices of the principal esculent roots are deleterious or 

 highly poisonous, but that this quality is easily removed by heat; so 

 that cooking by fire renders them innocent, if not nutritive, by dissi- 

 pating the dangerous properties ; while it leaves the nutritive ones 

 greatly improved by the process. We cannot be too forcibly impressed 

 with the importance of this wise and beneficent provision in the laws 

 of nature. 



This class comprehends the cabbage species with their numerous 

 varieties, belonging to the large family of Crucifera. Some of these 

 have been cultivated from very early periods, but the varieties have 

 been much improved, being greatly disposed to run into numerous di- 

 versities of form and character. They are eaten in a great variety of 

 ways ; and the roots, leaves, stems and buds are consumed, both cook- 

 ed and raw ; the seeds of some are also valuable for their oil. None 

 of these cruciferous esculents are poisonous. They contain a portion 

 of nitrogen, which is readily detected in the leaves ; hence the un- 

 pleasant smell when they undergo decomposition, and also of the wa- 

 ter in which cabbages have been boiled. The family of the cruciferse 

 contains also many weeds, and are consequently frequently changing ; 

 even those which are cultivated are crossed by the polen of the wild 

 plants. The Romans introduced some of the species into Germany 

 and England, and the cabbage, to this day, is a general and favorite 

 vegetable with the German people. Very many and improved varie- 

 ties have, at comparatively recent dates, been introduced. Parts of 

 Scotland, where the cabbage was early cultivated, are now called the 

 land of kale. 



The species Oleracea contain the principal cultivated varieties and 

 sub-varieties. All of these are reduced to three classes ; viz : 1st, 

 Cabbages ; 2d, Kale, or Colewort ; and 3d, Cauliflmvers and Brocoli. 



CABBAGE, Brassica-oleracea, C. 15. Cruciferee, sp. 12-34. Eh. and 

 B. 2 ft. from to devour or boil. A well known edible plant derived 



