CABBAGE. 109 



the ignorance of their cooks, eat it after it 

 has been long boiled, a circumstance which 

 does not a little diminish both its grateful 

 taste and salutary qualities. But I observe, 

 that those who have a more polite and ele- 

 gant turn, order their cabbage to be slightly 

 boiled, put into dishes, and seasoned with 

 salt and oil; by which method they assume a 

 beautiful green colour, become grateful to 

 the taste, and proper for keeping the body 

 soluble. This circumstance ought not to be 

 forgot by those who are lovers of cabbage." 



The ancients boiled their cabbage with 

 nitre, which rendered it at once more grate- 

 ful to the palate, and more agreeable to the 

 eye. 



The summer cabbage is said to be more 

 acrimonious and hurtful to the stomach, 

 than that which is eaten in the winter. 

 The use of this vegetable in food has been 

 affirmed by some authors, to be good for 

 dulness of sight, and tremblings of the 

 limbs. 



Simon Pauli tells us, that he knew a young 

 girl, who, in the space of fourteen days, had 

 an incredible number of warts taken off one 

 of her hands, by anointing them with the 

 juice of cabbage, which was allowed to dry 

 on them. 



