SECRETARY'S REPORT. 197 



greater part of Asia, and, in fact, of the entire world. The 

 original plant, undoubtedly, occurs wild at the present day on 

 the chalk rocks of the sea province of England, and on the coast 

 of Denmark, and North- Western France ; and it is a question 

 whether this marine plant did not at one time have a much 

 wider distribution when the climatic peculiarities of Europe 

 were different from what they are now." He says further on, 

 " It is very remarkable that the European and Asiatic names 

 used for different species of the cabbage, may all be referred to 

 four roots — to the Celto-Sclavonic root, Cap, which means head ; 

 Brassica of Pliny, is derived from the Celtic, Bresic, (cabl)agc.) 



" The Celto-Germanico-Greek root Caul, whence Kale, <tc. 

 Finally, the Greco-Germanic root Cramb, which passes into 

 into Krumb of the Arabian, and probably into the German 

 Kraut, which originally indicated the cabbage plant, but subse- 

 quently became a generic name." These facts are interesting, 

 chiefly as showing the wider distribution and use of the plant, 

 and are rather curious than useful. 



But its value is not limited to the various culinary purposes 

 to which it is so well adapted. As a forage crop it is hardly less 

 important. Wherever a system of soiling is pursued it should 

 come in for a supply of the stock, or, at least, a principal share 

 for at least two or three months in the year. Coming, as it 

 does, immediately after the autumn frosts, when green corn is no 

 longer to be had, it offers the very best supply of green feed 

 until the first of December, and, by a little care, even to the 

 middle of that month or the first of January. And, although 

 it may not be practised to its full extent, it is well worth while for 

 every farmer to have his half acre or acre of cabbages, to keep 

 up the flow of milk when the pastures begin to fail. We speak 

 from abundant experience in this matter. This very season, a 

 cow that had been running in a pasture and making but about 

 four pounds of butter per week, was taken into the stable and 

 fed with forty pounds of cabbage a day, with what hay she 

 wanted, which was but little. Her flow of milk immediately 

 increased so that it produced six or seven pounds a week. It 

 is thought by some that cabbages, like turnips, produce an 

 unpleasant taste in the milk and butter. It is believed that 

 this is a mistake. Certainly it has not been the case in our 

 experience. Only a few weeks since, we subjected to the taste 



