BRA 



aiiJ then by them on a cloth to dry in tlie fliaile. They 

 afterwards put thtfe flirods into a coniiv.on calk open at one 

 end, and if it lias contained wine or vinegar, it W'll be more 

 f ivi)iii-nl)le to the neccflary fermentation : othcrvvile ihc in- 

 fi !c (liould be nibbed with a little leven of eld foiir-croiit. 

 The cover of the open end ftiould be llronp, that it may 

 fiillain a large weiijlit, and fliould have a handle fixed in the 

 fitiddle that it may he readily put on and taken olT. A 

 quantity of very tine fea fait flionld be procured, in the 

 propiirtion of two pounds to twenty cabbaijcs. A layer 

 of this fak is firll evenly fpread at the bottom of the calk ; 

 on this i$ placed a layer of the flircds fix inches tliick. A 

 ■man in flronjj boots, vdl waflied and very clean, then pets 

 anto the caik, and treads down the mafs till it is reduced to 

 ■the thicknefs of three inches. Similar layers of falf and 

 flircds of cahbarre arc put in and trodden down in their turn, 

 till the caik is nearly full, but the lall layer mull be of fak. 

 .'Some lar;;e frefli cabbage-leaves are then laid on, and 

 •covered with a wet cloth ; and on the cloth is put the cover 

 of the cade preffed down by heavy weights, to prevent the 

 •trout from fwtlling and riling during the time of its fermen- 

 tation. A feafnning either of juniper berries, or, which is 

 much better, of caraway feeds, is mingled with the cabbage, 

 'but not with the fait, and an empty fpace of about two 

 inches is left at the top. The flireds are fooii deprived of 

 part of their vcjietable juice by the preffnic. I'liis fluid, 

 which naturally rifes to the top, is green, turbid, and fttid, 

 and is drawn off by means of a cock placed two or three 

 inches below it. yV new brine is then added, whicli ;dfo 

 foon becomes foul, ami is drawn off in the fame manner. 

 After thefe operations have been continued twelve or hf- 

 teen days, more or lef-:, according to the temperature of 

 the place, the liquor will remain clear and fweet : but care 

 tnuft be taken that there be always about an inch of brine 

 nt the top, and that no fpact be left between the cover of 

 the cnfk and the cabbage, which will otlierwife acquire a 

 putrid offenfive fmell. Sour-crout, well made, and well 

 kept, has a very plt^ilart acid taile, efptcially if it be waflied 

 after it is taken from the cade, and mixed, before it is ftrved 

 lip, with a little vinegar. It has been found higlily kr- 

 ■yiceable in long voyages, as a prcfervative from the fea- 

 fcnrvy. For the IVtli, Vth, and Vlth divifiuns, fee the 

 next article. 



Brassica, in Garikn'pg, comprehends cabbage, borc- 

 ■cole, turnip cabbage, cauliflower, Broccoli.-;cole,or rape, and 

 turnip ; and of courfc ailords fome of the bed efculent ve- 

 getables of the kitclien garden. 



The fpecies-chic/ly cultivated are fnch as follow ; viz the 

 V>- oleracea, or common cabbage, which has a biennial root, 

 And upright, flcfliy ftallc, of oblong ronndifh leaves, which 

 in fome varieties clofely cabbage into large conij)aCl heads; 

 but in others they fpread hiofe and open. 



The varieties of thii are the<:ommon heading cabbage, 

 •with a roundifh, oblong, clofely cabbaged head, of roundifli 

 or oblong, plane, entire leaves ; the Savoy cabbage, with a 

 roundiHi and oblong clofely cabbaged heiid, of rouncifh, 

 erumply-curled leaves ; the fimbriated open cabbage, or 

 borecole, having a tall ftem, crowned by an open loofe head, 

 <of oblong cut, fimbriated-curled leaves, fprcading open but 

 never cabbaging ; the Siberian borecole, Scotch cole -or kale, 

 with a tlrong ftem, crowned by a large open head, of oblong, 

 roundifli, broad, thick, cut, curly leaves, not cabbaging ; 

 t!ie green, common, open eolewort, having a fliort Hem, 

 crowfied vith an open head of oblongifli plane leaves, not 

 cabb:iging ; tl>e turnip-cabbage, with the ilalk and root 

 fvv'clhng, turnip-Jhaped, being crowned by a head of open 

 t(blongi(h leaves) never cbilng to cabbage ; the clulUred 



BRA 



bralUca.orcauliflower, withan upright fhortifli Halk, crowned 

 by an open head of oblong, narrow, plane, entire leaves, not 

 cabb;»"ing, but having a large cluflered flower-head in the 

 centre; and the Italian cabbage called broccoli, having an 

 crec\ robull ftalk, crowned by a large open head of oblong, 

 dark, and light-green plane leaves, not cabbaging, but afford- 

 ing a cluflered flovver-head in the centre, in the manner of a 

 cauliflower. 



B. Napns, navew, rape, or cole, has a fpindle-diaped bien- 

 nial root, and oblong, lyre-fliaped, deeply divided, finuated, 

 fmooth leaves, not cabbaging; the ftem leaves being oblong 

 and cordate. This is feldom cultivated in the garden, but 

 is valuable as a field crop ; the culture, application, and ufe 

 of which will be defcribed hereafter. See CoLf. 



B. Rapa or turnip, produces a large round flefliy annual 

 root, crowned with oblong, cut-finuatcd, rough leaves. 



As thefe plants are molUy confidered among gardeners as 

 different, and as requiring diflerent modes ot culture, they 

 may be treated of under feparatc heads. 



Of trie B. capitata or common heading cabbage the 

 varieties are numerous, and all denominated cabbages, from 

 the circumftaiiee of their inner leaves turning in clofely over one 

 another, till by degrees they form a large, compatl, globular, 

 or oval head, fome of them attaining a very large fize. And 

 as fome of them are in perfeftion in fummer, and others late 

 in autimin, they are fub-divided into fummer and autumn 

 cabbages. 



Of the early fummer kind tlie varieties are the fmall, 

 roundifh, early cabbage, and the larger, oblong, early cab- 

 bage. The firft comes early in May, and the fecond about 

 the middle, or latter end ; both ot them foon become very 

 hard, and crack ; and, therefore, no conliderable quan- 

 tity fliould be raifcd, where the ufe of the family is only re- 

 garded. 



Of the fngar-loaf kind the varieties are the early dwarf 

 fugar, the large, and hollow fugar loaf. The firft is a fmalt. 

 longifh, pyramidal cabbage^, which comes in e.:ilv in June, 

 and is very fweet while young; but foon grows hard. The 

 fecond is a large, pyramidal, hollow cabbage, that comes 

 in about the end of June, and is in full perfeflion in July 

 and Auguft, feldom growing hard or cracking. It is a line 

 fa 1. ly and market cabbage. 



The earV Yorkfliire cabbage is a roundifli, oblong, 

 heading cabbage of ?. moderate fize, growing clofe, hearting 

 quickly, and cabbaging early in fummer, as in Mav, June, 

 or Julv, 5;c. It is an exceeding good, tender-bod.ng, fwett- 

 eating cabbage, proper to cultivate with the large lugar- 

 loaf ki:^d, Stc. as ap.vincipal, early, and general fummer crop, 

 aiid for autumn and winter ufe as young light cabbages. 



The early Battcrfea cabbage is a roiindifli-oval-hend- 

 ing, rather fmalhfti cabbage, that heads quick, comes iu 

 early, and is excellent for ufe while modcratelv young, or 

 of middlipg light growth, before it becomes very hard. 



The early Riiffia cabbage is a fmall roundifh cab- 

 bage that comes in about June and July, heads very fall:, 

 and foon grovi'S hard ; but if ufcd while young and hollow 

 is very iwcet and tender. 



Of the autivmn and winter kinds; the principal forts are 

 the common round white cabbage, which is a large middle- 

 ftzed, roundifh, very white cabbage, that is in ptrfcdion 

 about Auguft and September, and which gradually acquires 

 a degree of hardnefs. It is hardy enough to endure the 

 winter. 



The l<?ng-fided cabbage is a large, oval, and roundifli 

 ■hollow cabbage, which never grows hard, is exceedingly 

 fweet and tencier, and hi high peifeftion in Auguft, or Sep- 

 tember and Odobtr. 



The 



