INTRODUCTION ADVANTAGES IT OFFERS. 337 



esteemed by some a valuable esculent vegetable. The plant 

 is described by Gerardo, and figured in his Herbal (1567), 

 and although mentioned by Arthur Young at the beginning 

 of the present century, and well known in the agriculture 

 of Germany, it appears to have been scarcely noticed in 

 this country until about twenty years ago, when it was 

 recommended as a substitute for the turnip, which at that 

 time during one season (1837) had suffered severely from 

 the attacks of a grub, which injured the stem immediately 

 below the surface. Owing to the different habit of growth 

 of the kohl-rabi, the part attacked by these grubs being of 

 different texture to the young turnip, was sufficiently 

 tough and strong to withstand any injury they might 

 inflict upon it, and consequently more likely to produce 

 a good crop. In the districts where the greatest losses 

 were sustained the new plant was welcomed as a valuable 

 addition to their crops; but before it had established itself 

 in the favour of the farmers, natural causes had relieved 

 their fields from the destroying insect, the old culture of 

 the turnip was resumed, and the regular introduction of 

 the kohl-rabi left for a future occasion. 5 



Notwithstanding the little progress it has hitherto made 

 in public favour, the plant offers us many advantages, which 

 would appear even now to deserve our consideration. The 

 great object of our present system of high farming is to 

 advance the abnormal condition of the plant, and thus to 

 obtain from it a greater yield ; while, at the same time, it 

 is generally admitted that the farther we depart from the 

 original type the more delicate our plants become, and the 

 more susceptible they are of injury from disease. This is 

 particularly noticeable in the turnip; and we see its result 

 each year in an increasing tendency to disease, notwith- 

 standing our endeavours to check it by the means which 

 an improved acquaintance with vegetable physiology places 

 at our disposal. Now, although kohl-rabi cannot be ac- 



