SECTION VI 



THE CABBAGE FAMILY 



THE group of vegetables coming under the designation 

 of " Cabbages " or " Brassicas " are of the utmost 

 importance, for they comprise some of the most healthful 

 adjuncts of the dinner- table in the vegetable world. What 

 our modern communities would do without " Greenstuffs " is 

 too terrible to contemplate ! They are, justly, the most popular 

 vegetables we have, next to Potatoes, probably the most widely 

 grown, and are consumed in ever-increasing quantities. Very 

 tew gardens are there in which vegetable culture is attempted 

 that do not contain Greenstuffs in one shape or another. Perhaps 

 the ease of culture, too, has much to do with this fact ; for it 

 is easy to grow Cabbages indeed, they grow wild and unfettered 

 along our seashores, with little else but salt sand to provide 

 them with nourishment ; thus suggesting at once the ability 

 of the Cabbage to flourish on the poorest of soils. Well, that 

 may be so if a mass of green leaves, coarse and fibrous, are 

 wanted ; but when it comes to the production of choice, compact 

 heads, of good flavour and marrow-like consistency when 

 cooked, there is created ample scope for the careful cultivator. 

 I fail to regard the large Cabbage as a boon, except for the use 

 of poultry or cattle, or to emphasize one's cultural skill upon 

 the exhibition-table. Fair-sized to small specimens, well 

 grown, with solid, white hearts and few outer leaves, provide 

 a delicious vegetable dish when properly cooked ; and these 

 are the varieties to be sought after before all others. However, 

 tastes differ ; and so do methods of cultivation ; and cultiva- 

 tion, of course^ is the key to both good and indifferent produce. 

 Besides the numerous varieties and strains of the Cabbage 

 proper, with the Savoy Cabbage, the family includes the Cauli- 

 flower, Broccoli, Brussels Sprouts, Kales, Coleworts, Kohl-rabi, 



