aad * boiled itis nearly as good, if not quite, as sea kale: eaten raw, in a 
as „it is of so delicate a flavour da IL Las of no vegetable in 
is an 
e atered ev 
— “ nearly full grown it should be tied round so as to give it a good white 
. “heart. If it can be acclimatized in this country it will be a great 
addition to our vegetables.” 
.. The seeds received at ag bas few in number were carefully 
: cultivated. They were sown ina heated pit on the 3rd May, and in 
tied in e way as Cos lettuce, and when se filled and 
blanched were cut for use. They were pronounced to be excellent. 
aco. > seed — only sparingly, probably owing to the dry der of 
It is nents en this Chinese cabbage may prove a useful addition 
to English ga e kinds most highly esteemed : in & 
3 the uéighiboarhuot of the little town of Ngan-sun. * 
are said to be reserved for the table of the Emperor. ‘They are eaten 
ier d : 
— Under suitable circumstances the cultivation of this cabbage would 
doubtless prove as simple and as successful as with the ordinary cal 
te à 
om. 3 um $ hk] nt 
nder the native name of Pai-tsai he describes = * when youn g it is 
eaten as a cabb: 
age. 
and used for light and cooking.” th the Index 
complete account of t the Shantung cabbage is given in 
otages reis uriene | hist cultu usages de 100 plantes 
Pailli 
les peu o po woke par eux et D. Bois, 
885. Iti : i» hows yeei ire 3 Pé-tsai, or Chou de Chine (Brassica 
hinensis, r information erg 8 be obtained from the Bulletin 
de la Société Onirele d' Horticulture de France: Note sur la culture 
du Pé-tsai aux iles Maurice et de Bourbon, par M. Breon, Vol. XXIII., 
Mention is ates made of the Chou de Schangton, or Pé-tsai, in the 
Bulletin de la Société d’ Acclimatation : Productions de la Chine, par 
.lAbbé David, 2° série, t. IL, p. 237. Ce mémoire contient, au 
ga du Vut ce Lem suit: ** Comme plantes alimentaires, on trouve 
“ dans nos ns : le Pé-tsai, dont les Chinois consomment 
* une énorme quantité, et qui vaut plus que tous les autres légumes 
* réunis; les Eur uropéen s le trouvent aussi fort bon et de meilleure 
* digestion que les divers Choux d’Occident.” _ 
A figure with cultural hints on Chinese Cabbage, or Pé-ts-ai, is 
given in the Vegetable Miei by MM. Vilmorin-Andrieus. London: 
John RN, 1885, p. 1 
