180 CRUCIFEROUS PLANTS. 



they are immersed in cold water for an hour, boiled in water for 20 

 minutes ; when soft, drain them, put them in a stew-pan with cream 

 or butter thickened with flour, seasoned with pepper and salt ; stir 

 them till hot, then serve them up with a little vinegar. They are 

 used with every sort of meat by the richer classes, and stewed in rich 

 gravies. To preserve their color, as with all kinds of cabbages, a 

 lump of pearl-ash may be added. It requires similar culture to the 

 brocoli. 



A disease, common to the cabbage tribe, and called clubb," arises 

 from a worm in a hard case found at the root. The disease being in- 

 dicated by the drooping of the leaves, the worm will be found to have 

 eaten off the small fibres, if not the main root. It is more common in 

 gardens and rich soil than in open and light sandy soils. It has been 

 advised that young plants, before planting, be looked over, and the 

 clubb brushed off, and that a little soot, mixed with lime, be sprinkled 

 in the holes. Frequent turning of the soil is also useful. 



The. properties of the cabbage tribe are pungent and stimulating. They 

 are nutritive, condimentary and antiscorbutic. Their pungency de- 

 pends on an acrid volatile oil, composed of carbon, nitrogen, hydro- 

 gen, sulphur and oxygen. This oil becomes absorbed, and is found 

 in the secretions. The nutritive properties arise from their mucilage, 

 sugar and extractive matter. 



The essential character of the brassica is sepals 4, deciduous, cruciate ; 

 petals 4, alternate with sepals ; stamens 6-2 short ; stigmas 2 ; ovary 

 superior ; fruit a silique ; seeds attached in one row. Herbaceous, 

 annual, biennial and perennial ; flowers yellow or white. 



ACETARIOUS PLANTS. 



This class comprises those plants which are eaten raw, blanched, 

 or in their natural state. They are chiefly salad plants, seasoning 

 herbs, &c. They are recommended for their coolness, pungency, and 

 agreeable flavor. They contain little nourishment, but usually render 

 the food with which they are eaten more grateful, and they are there- 

 fore the usual and valuable accompaniments of other dishes. They 

 belong generally under the head and order of cruciferous plants. As 

 most of the edible portions of these consist of the leaves and stalks, it 

 may be remarked that the green matter giving color to the foliaceous 

 parts is globular (called clorophylle), without alimentary properties and 

 intermediate between fat and resin. It is little acted on by the sto- 

 mach of man. It contributes, however, to the action of the bowels, 

 and is thought, therefore, to disagree with dispeptic persons, by pro- 

 ducing acidity and flatulency. Herbaceous vegetables, generally, are 

 less suited for such persons than farinaceous plants. 





