226 NATURAL HISTORY. 



form themselves into a head. The white cabbage is one 

 of the most important vegetables in use among the Ger- 

 man population. As soon as the heads are properly 

 closed, which is early in the autumn, it is made, -with 

 the addition of salt, etc., into the well known Sauer- 

 kraut.* The species most preferred for this purpose is 

 the sugar-loaf cabbage, and is raised in great perfection 

 in the fields of Wurtemberg. $ . 



Another species of cabbage, much esteemed, is the 

 White and Green Curled Savoy, the leaves of which 

 are yellow and curled. Another of the tribe is the 

 Winter Cabbage, with dark green, crisped leaves ; both 

 are excellent vegetables. The cauliflower, which was 

 originally brought from Italy, is much esteemed ; it dif- 

 fers from the other species in bearing, in strong tufts, a 

 number of whitish-yellow, well-tasted flowers or buds, 

 which, from their resemblance to a cheese curd, are often 

 called cheese cabbages. $ . 



Broccoli has the same kind of a head as the cauliflower, 

 but smaller ; is of different colors, as white, blue, and 

 darkish. If the head is cut off, the stem puts forth a 

 shoot which tastes like asparagus ; sometimes called 

 asparagoides. $ . 



Caula Rapa Bulb-stalked Cabbage. This species 

 is distinguished by sub-globose or apple-formed fleshy 

 enlargements on the stem at the origin of the leaves, 

 which, together with the latter, are used as table 

 diet. 0. 



Turnip-rooted Cabbage (German, Boden Kohlrabe], 

 is distinguished from the former in having the fleshy 



* Also what is commonly termed Cold-slaw, which is a corruption 

 of Kohl-salat (German), cabbage-salad. 



