BROCOLI. 



177 



Use, — The heads or flowers boiled, generally wrapped 

 in a clean linen cloth, are serred up as a most delicate 

 dish. *' Of all the flowers in the garden," says Dr. John- 

 son, " give me the cauliflower." It is one of the very best 

 of vegetable products, and so prized wherever known. It 

 is nutritious and wholesome even for invalids, beside being 

 a very ornamental addition to the table. 



To J5oi7.— -Out off the green leaves, and look carefully 

 that there are no caterpillars about the stalk j soak an 

 hour in cold water, with a handful of salt in it ; then boil 

 them in milk and water, and take care to skim the sauce= 

 pan, that not the least foulness may fall on the flower. It 

 must be served up very white, and rather crimp, with 

 sauce, gravy, or melted butter.— ilfr5. Hale. 



Brassica Oleracea Botrytis Cymosa-^^'ROCoLl. 

 This plant differs from cauliflower in its undulating 

 leaves, its larger size, and its color. It is supposed to have 

 originated from the cauliflower; is a hardier plant, but not so 

 delicate in flavor. It has been cultivated about two hundred 

 years, and was introduced into England from Italy. Brocoli 

 is raised much more easily than cauliflower. The purple 

 cape brocoli, producing large brownish heads, very close and 

 compact, is the best for this climate. The analysis of broc- 

 oli, by Richardson, showis the following constituents : 



Potassa, 



ROOTS. 



47.16 



LEAVES. 



22.10 



Soda, 





7.55 



Lime, .... 



4.70 



26.44 



Magnesia, 



. 3.93 



3.43 



Sulphuric acid, 



10.3/5 



16.10 



Silicic acid, 



.69 



1.83 



Phosphoric acid, . 



24.83 



16.62 



Phosphate of Iron, . 



. 2.12 



6.21 



Chloride of Potassium, 



6.22 





Chloride of Sodium, 



. trace. 







100.00 



100.28 



8* 



