CRUCIFERA. 131 
with yellow flowers of the sea-shore ; yet they are one and the same, as is proved by 
the fact that the Red Cabbages of neglected gardens at the sea-side pass back again in 
a few generations to the condition of the Wild Cabbage. The cultivated varieties ot 
this plant will be best understood by the following synopsis :— 
1. Brassica oleracea sylvestris.—Wild Cabbage, or Sea Colewort. German, Der 
Kohl. This is the wild form. 
2. B. oleracea acephala.—Green Kale, or Borecole. Called in France Choua sans Téte 
and Choux Verts; in Germany, Winter Kohl or Gemeiner Kohl. The heads of leaves 
are always spreading, and according to the degree of this the Germans call the varieties 
Llatt Kohl, Rosen Kohl, and Schlitz Kohl. The forms of this variety are very numerous, 
and are known to English gardeners as the Thousand-headed Cabbage, the Oak-leaved 
Broccoli, the Green Broccoli, the Scotch Kale, Ragged Jack, Palm Kale, Cow Cabbage» 
and Ribbed Cabbage. The great distinction of this form is that the leaves do not bend 
over or connive, as in other varieties, 
3. B. oleracea bulleata and B. oleracea gemmifera.—Savoy Cabbages and Brussels 
Sprouts. French, Chow de Savoie; German, Kopfkraut. In this variety the young 
leaves at first connive and form a head, and the outer leaves are spreading. This 
garden variety is useful as supplying greens from November till spring. All the forms 
of what are called Savoys, of which there are a great number, and the Brussels Sprouts, 
belong to this variety. 
4, B. oleracea capitata. —Red and White Cabbages. French, Chouw Cabus, or 
Pommés ; German, Kopfkohl. The leaves of this variety all connive and are smooth, not 
crumpled or blistered, as in the preceding varieties. The number of forms of this variety 
cultivated in our gardens is immense. De Candolle divided them into White and Red 
Cabbages. The white he subdivided into five sections: 1, with oblong heads ; 2, conical 
heads; 3, large round heads; 4, flat heads; 5, obovate heads. Under each of these 
heads are several sorts known to the gardeners of Europe. ach of these sorts has its 
good qualities for size, flavour, growth, or season of maturity. What are called Coleworts 
are obtained from the seeds of the Cabbage, and the production of this variety depends 
on the season of planting and management. The Red Cabbage is the Chow Pommé 
Rouge of the French, and the Rothe Kopfkohl of the Germans. It is principally used 
in this country for pickling and for garnish. 
5. B. oleracea caulo-rapa.—The Turnip-stemmed Cabbage. French, Chow Rave ; 
German, Kohl-Kabe. In this variety the stem is tumid, and somewhat globose at the 
origin of the leaves. It looks very like a turnip from the large size of the stem. The 
leaves are used in the same way as those of greens or coleworts; but unless eaten 
young they have a disagreeable flavour. This variety and its forms are not so much 
grown in this country as the other. 
6, BL. oleracea Botrytis.—Cauliflowers and Broccoli. French, Chou-fleur ; German 
Blumenkohl. The Broccoli is scarcely distinguishable botanically from Cauliflower. 
The stem of the Broccoli is longer and the flower-heads are smaller. In these cases the 
parts that are eaten are the over-nourished flowers and stalks. They form a very 
delicate dish, and their culture has been greatly improved within the last few years 
in this and other countries of Europe. Cauliflowers are either white or reddish-purple 
in colour. The Broccoli have a greater variety of colours, being sometimes quite green 
as well as purple and yellow. A number of forms are reared in the gardens. 
From remote antiquity the Cabbage has been cultivated by man for the purpose 
of food. The Greeks grew it in their gardens, and their poets have perpetuated a 
rather coarse myth to account for its appearance. They relate that Zeus being called 
upon to decide between two conflicting oracles, perspived profusely, and the Cabbage 
