BOOK XIX. xLi. 140-143 



out small sprouts of a peculiar kiiul; the Pompei 

 cabbage is taller, and has a thin stalk near the root 

 but grows thicker between the leaves, these being 

 scantier and narrower, but their tenderness is a 

 valuable quality. This cabbage cannot stand cold, 

 which actually promotes the gro%\i;h of Bruttian 

 cabbages with their extremely large leaves, thin 

 stalk and sharp taste. The SabeUian cabbage has 

 leaves that are quite remarkablv crisp and so thick 

 as to exhaust the stalk itself, but these are said to 

 be the sweetest of all the cabbages. There have 

 recently come into notice the Lacuturna cabbages 

 frnm the valley of La Riccia," which have a very large 

 hcad and leaves too manv to count ; some of these 

 cabbages are bunched together into a circular shape 

 and others bulge out broadwise ; and no other 

 cal)bagps make more head, not counting the Tritian 

 kind, which is sometimes seen with a hcad measuring 

 a foot across, and which sprouts as early as any other 

 sort. But with any kind of cabbages hoarfrosts 

 contribute a great deal to their sweetness, although a 

 frost after the cabbages have been cut does the 

 plants a great deal of damage, unless the pith is safe- 

 guarded by using a slanting cut. Cabbages intended 

 for seed are not cut. A peculiarlv attractive kind 

 is one that never exceeds the size of a young 

 plant ; they call thcse halnu/ridla,'' because they only 

 grow on the sea-coast. They say that these keep 

 green even on a long voyage if as soon as they are 

 cut they are prevented from touching the earth by 

 being put into oil-jars that have been dried just 

 before and are bunged up so as to shut out all air. 

 Some people think that the plant will mature more 

 quickly if in the process of transplanting some sea- 



