135 



found growing in the borders of fields, and varies very much in 

 size and appearance. 



SB A. CABBAGE. Brassica oleracea. 



Plate 10, fig. 8. 

 Root woody. All the leaves smooth, waved, and lobed. 



In a truly wild state this is somewhat rare, being found only 

 in a few places near the sea, as its name implies, but in the 

 garden it is common enough, for our present species is 



" That herb which o'er the whole terrestial globe 

 Doth flourish, and in great abundance yields 

 To low plebeian, and the haughty king, 

 In Summer Cabbage, and Green Sprouts in Spring." 



Many other culinary vegetables which go by different names 

 are but varieties of the present species ; among these are the 

 Cauliflower and the Brocoli, the Savoy, the Borecole, the 

 Greencole, the Brussels Sprout, the Red Cabbage, the Scotch 

 Kale, and last and largest the Cow Cabbage. 



O. S. Isle of Man Cabbage and Field Cabbage the last not very rare. 



MUSTARD. SINAPIS. 

 CHARLOCK. WILD MUSTARD. Sinapis arvensis. 



Plate 10, fig. 9. 

 Pods with many angles, knotted, and with a two-edged beak. 



Very common, not only on banks and in meadows, but in 

 corn fields, often so as to prove a troublesome weed. It grows 

 one or two feet high, is branched upwards, bears yellow 

 flowers, tapering knotted pods, with a two-edged beak to them. 

 Leaves all deeply indented and toothed. Seeds brown. 



WHITE MUSTARD. Sinapis alba. 



Plate W, fig. 10. 

 Pods rough, with a long sword-shaped beak. 



This is common in waste places, and known from the last 

 by the color of the seeds which is yellow, the shape of the 

 seed-vessel, and the leaves, those of the Charlock being more 

 deeply cut, and the whole plant more hairy. This plant is 

 sown in the Spring along with Cres^ for a young salad, 



