FOODS, FOOD-STUFFS, AND FOOD-ADJUNCTS, 45 



They are mostly eaten boiled, and with salt and not 

 with sugar, those eaten raw being known as salads. 

 Of these the most important, perhaps, are the varieties 

 of the Cabbage. 



The CABBAGE (Brassica oleracea, L.), a maritime 

 British Cruciferous plant, has been in cultivation for 

 ages, and has given rise to several very distinct races 

 of esculents. In the Channel Islands, by picking off 

 the lower leaves, the stem is made to grow to a height 

 of twelve feet or more, and is used for walking-sticks. 

 Forms with loosely-arranged, enlarged, and fleshy 

 leaves (forma acephald) are known as Bore-cole or 

 Cow-cabbage. Those in which the leaves are in a 

 compact rounded head, including the Red Cabbage, 

 used for pickling, and the White Cabbage, are forma 

 capitata ; and those in which the disc of the leaf is 

 increased so that its surface rises into little hollow 

 projections (forma bullata) are Savoys or Curled 

 Kail. A number of small leaf-buds on the stem 

 (forma gemmiferd) constitutes Brussels Sprouts ; 

 and an abnormally enlarged, branched, and fleshy 

 flower-stalk with abortive flowers (forma Botrytis) is 

 the Broccoli and Cauliflower form. 



SPINACH is the name applied to various plants, 

 mostly Chenopodiacece, the leaves of which are eaten 

 boiled. Spinacia oleracea, L., supposed to be a native 

 of Western Asia, the leaves of which are rich in potas- 

 sium nitrate (KNO 3 ), has been longest in cultivation. 

 Atriplex hortensis, L., Mountain Spinach or Garden 

 Orache, a native of Eastern Europe, is occasionally 

 used, especially in France, as are also the leaves of 

 small varieties of Beet (Beta vulgaris, L.). Cheno- 



