Green-leaf Food, 

 a. Composition in Natural state. 



43 



&. Constituents arranged in Groups. 



a. Composition of Dry Substances. 



&. Constituents arranged in Groups. 



It appears from these analyses that cabbages, and the leaves 

 and flowers of cauliflower, are very rich in flesh-forming sub- 

 stances. Indeed no kind of green food, cultivated On a large scale 

 in the field, contains so much nutritious matter as cabbage. Being 

 much more nutritious, weight for weight, than turnips, and at the 

 same time very succulent, cabbages form a valuable food for milk 

 cows. Cattle are very fond of cabbage, and dairy cows fed upon 

 it and some hay produce much and rich milk ; and the butter 

 made from the latter is free from the disagreeable flavour which 

 it always has when cows are fed upon turnips. Cabbages, for 

 this reason, are a valuable substitute for turnips, and deserve to 

 be more extensively cultivated in England than they are at 

 present. 



Mangold leaves and turnip tops, it will be observed, also con- 



