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166 



Swedes a disposition to a negation of 

 bulbs, and the production of monstrous 

 rape plants — a tendency which is at once 

 observable when this crop assumes a necky 

 top, or many heads, which shows an inclina- 

 tion to 'run,' or when it forms a branchy 

 finger-and-toe root growth, which indicates 

 a breaking up of the bulb into ordinary 

 roots. It may be remarked, as throwing 

 some light on the nature of the changes by 

 which the cultivated varieties of this 

 genus have been attained, that experiments 

 with seeds of plants showing any parti- 

 cular tendency, and especially if repeatedly 

 grown in the same soil, will ever result in 

 an increase of the peculiarity. [J. B.] 



This genus comprises some of the most 

 ancient and useful of our culinary veget- 

 ables, most of them possessing high anti- 

 scorbutic powers, which are believed to 

 depend upon a certain acrid volatile oily 

 principle — the chemical nature of which 

 is imperfectly known. In common with 

 the rest of the cruciferous order, they 

 also possess a greater share of azote than 

 any other tribe of plants, as is apparent 

 in their fetid smell when fermented. 



The Cabbage, B. oleracea, in its wild 

 state, is a native of various parts of Eu- 

 rope, as well as of several places near the 

 sea in England. It is a biennial, with 

 fleshy lobed leaves, undulated at the mar- 

 gin, and covered with bloom ; altogether, so 

 different in form and appearance from the 

 Cabbage of our gardens, that few would 

 believe it could possibly have been the pa- 

 rent of so varied a progeny as are com- 

 prised in the Savoy, Brussels Sprouts, 

 Cauliflower, Broccoli, and their varieties. 

 A more wonderful instance of a species 

 producing so many distinct forms of vege- 

 tation for the use of man is scarcely to be 

 met with throughout the range of the 

 vegetable kingdom. 



The Common or cultivated Cabbage, B. 

 oleracea capltata, is well known, and from 

 a very early period has been a favourite 

 culinary vegetable, in almost daily use 

 throughout the civilized world. The an- 

 cients considered it light of digestion, 

 when properly dressed, and very whole- 

 some if moderately eaten. For the intro- 

 duction of our garden variety of Cabbage, 

 we are indebted to the Romans, who are 

 also believed to have disseminated it in 

 other countries. It is said to have been 

 scarcely known in Scotland until the time 

 of the Commonwealth, when it was carried 

 there from England by some of Cromwell's ! 

 soldiers ; but it now holds a prominent j 

 place in every garden throughout the 

 United kingdom. In general, cabbages are | 

 preferred when of a large size, thoroughly ! 

 hearted and blanched within ; they" are 

 not, however, then by any means so di- I 

 gestible and wholesome as when cut and 

 eaten in a young state — that is to say, 

 before the heart has become firm and hard. 

 It is a remarkable fact, that all the varieties 

 are sweeter and better flavoured after being 

 touched with frost. 



In Germany, salted cabbage, or sauer I 

 kraut, is much esteemec], and forms a kind 1 



of food, of which large quantities are pre- 

 pared for winter use. It is made by cutting 

 the cabbages into small shreds, and after- 

 wards packing them in barrels, in layers 

 three or four inches thick. Over each 

 layer is thrown a certain quantity of salt 

 and unground pepper, with a few cloves ; 

 and the whole is then well mixed, and 

 pressed as hard as possible. Other layers 

 are put in, aiid treated in the same way, 

 until the barrel is full. A board is then 

 placed on the top, on which heavy weights 

 are put, and in this state it remains for 

 ten or fifteen days, when it partially fer- 

 ments, and a great deal of water rises to 

 the surface. It is then placed in the cellar, 

 and continues in excellent condition for 

 use until late in the spring. 



The Red Cabbage, B. oleracea rubra, is a 

 very distinct variety, remarkable for the 

 peculiar purple, or brownish-red colour of 

 its leaves. It is chiefly used for preserving 

 as a pickle, for which purpose it is greatly 

 esteemed, and by proper management 

 makes one of the most beautiful pickles 

 that can be presented at table. 



The Borecole, B. oleracea acephala, has 

 every appearance of being one of the early 

 removes from the original species. It is 

 distinguished from the other sorts of cab- 

 bages by its leaves being beautifully cut j 

 and cm-led, of a green or purple colour, or 

 variegated with red, green, and yellow, 

 never closing, so as to form a head, nor 

 producing eatable parts like the Cauli- 

 flower. Several sub-varieties of Borecole 

 are well known under the names of German 

 greens, Buda Kale, Scotch Curlies, or 

 Kale — all of ■which are so hardy as to be 

 able to endure severe frost, and continue 

 green and fresh throughout the winter. 

 The part which is used is the crown, or 

 centre of the plant, cut so as to include 

 the young and most succulent leaves. 

 When properly dressed, they are tender, 

 sweet, and delicate, more particularly 

 after being exposed to frost. 



The Large-ribbed Cabbage, or Couve 

 Tronchuda, B. oleracea costata, is a variety 

 pecidiar to Trauxuda, in Portugal, from 

 whence it was introduced in 1821. It repre- 

 sents a singular race of the cabbage 

 family, and is characterised by its leaves 

 having very large midribs, which, when 

 divested of their green parts, and tho- 

 roughly boiled, make an excellent vege- 

 table for serving up in the manner of sea 

 kale. The heart, or middle part of the 

 plant, has likewise been found very deli- 

 cate, tender, and agreeably flavoured. 



The Savoy Cabbage, B. oleracea bullata, 

 differs but little from the other kinds of 

 heading or hearting cabbages, and is chiefly 

 distinguished by its leaves being wrinkled 

 in such a manner as to have a netted ap- 

 pearance. It has been cultivated in our 

 gardens for three centuries. When fully 

 headed, it forms an excellent hardy winter 

 vesetable, for using in the same way as 

 other cabbages, but it is not so delicately 

 flavoured. 



The Brussels Sprouts, or Bud-bearing 

 Cabbage, B. oleracea bullata minor, origi- 



