346 THE KOHL-RABI CROP. 



Abbey (Warwickshire), in 1857, gives the following 

 returns per acre: 



It also is stated that the bulbs stand frost and keep in 

 store better than Swedes. 



In Germany, whence it was introduced to this country, 

 it is far more generally cultivated, both in the garden and 

 in the field, than with us. Its taste when cooked more 

 resembles that of the cabbage than of the turnip. In a 

 raw state both leaves and bulb may be given to dairy 

 cows without any risk of flavour to the milk, provided 

 any bad leaves or parts be removed. They eat them 

 readily, and always thrive on them. 



Its diseases and insect injuries we are hardly in a con- 

 dition to talk about, though, probably, were the crop more 

 generally cultivated, we should find it liable to many of 

 those already noticed as affecting the turnip and cabbage 

 crops. The roots are sometimes injured by "clubbing" or 

 "anbury," and also by the attacks of the "turnip-gall 

 weevil" (p. 324); but the bulb, in this plant the valued 

 part, being above the ground, is not injuriously affected 

 by them. 



For its chemistry (inorganic), we are indebted to the 

 analyses carried out under the auspices of the Royal 

 Agricultural Society by Messrs. Way and Ogston, who 

 have given us the following details of its composition: 



Water. Ash (mineral matter). 



Bulbs, 88-24 '95 



Leaves, 84'89 2'80 



