106 L VEGETABLES.-Crucifer^. 



143. CRUCIFER^. 



Contain azote (nitrogen) in their composition, and therefore 

 easily putrify and furnish volatile alkali by distillation ; they are 

 generally stimulant, but when dried lose their antiscorbutic 

 quality ; seeds soon lose their vitality, unless kept moist in a cool 

 place : these plants are always the first that are attacked by insects, 

 and soon destroyed by them when kept in a hortus siccus, 



*WiLD MUSTARD, Chavlock, Rhaphauus rhaphanistrum ; — 

 Radish, JRaplianus hortensis, R, sativus. Aperitive, diuretic, 

 and excite the appetite ; seed attenuant, pressed for oil. 



*McjsTAED, Sinapi, Sinapis nigra. Seeds, sinapis semina, 

 unbruised, coch. maj. j, stimulant, and generally laxative, cure 

 vernal agues : farina of the seeds used as a rubefacient, and as 

 seasoning ; when mixed with water or vinegar has a bitter flavour, 

 which, after some time, goes off : hull of the seed sold for ground 

 pepper, under the name of P. D. i. e. pepper dust, and pressed 

 for oil. 



*White mustard, Sinapi album, Sinapis alba. Seeds ground 

 for mustard, but is not so stimulant. 



*Yellow charlock, Siiiapis arvensis. Seed detersive and 

 digestive ; when given to birds instead of rape, heats and kills 

 them ; ground for mustard, but its flavour is inferior. 



SersooNj'aSzwo/^i^ dichotoma ; — Raiy S. ramosa ; — Sheta sersha, 



S, glauca ; — Chinese mustard, S. Sinensis; — Tori, S. 



Seeds pressed for oil. 



*CoLE WORT, Cabbage, Cauliflower, Brocoli, Sfc. Sfc. Brassica, 

 Caulis, B, oleracea, Affbrd a copious source of aliment to man 

 and beast ; juice a good pectoral, discussive, diuretic, and opens 

 the belly ; leaves vulnerary, opening. 



*Red cabbage, Brassica oleracea rubra. Leaves used to 

 make a test liquor for acids and alkalies. — Pickled red cabbage. 

 The leaves sliced and preserved with vinegar and spices, used as 

 a sauce. 



Saur kraut, Brassica acididata. Large white cabbages cut 

 into thin horizontal slices, and placed in a barrel with a layer of 

 salt at top and bottom, and between each layer of cabbages. A 

 board with some weights on it is then put on the top, and it is 

 kept in a cool place for some weeks : a kind of fermentation takes 

 place, and vinegar is formed. Some add juniper berries, coriander 

 seeds, tops of anise, or caraway seeds to the salt as a kind of spice. 

 It may be dried in an oven without any loss of its flavour, 



*TuRNip, Rapum, Brassica rapa. Root nourishing. 



