BRASSICA OLERACEA. 



Eoxburgh says : " I cannot be certain whether this differs from maritima so much 

 as to render it a distinct species ; however, I think it may, as it always grows erect, 

 and with its numerous branches nearly so." De Candolle, who does not mention the 

 Indian variety by name, traces the origin of the beet-root plant from a slender rooted 

 variety which is found wild, especially near the sea, in the Canary Islands, also along 

 the Mediterranean coasts, and as far as the Caspian sea, Persia, and Babylon. 



It is usually sown in the autumn, and is ready for use in December. It is, how- 

 ever, practically obtainable nearly all through the year. 



The leaves of this plant are much used in these Provinces as a pot-herb. It is 

 cooked separately, or with meat or with the dal of mung or urd and seasoned with 

 various spices, such as onion, garlic, chillies, and so wa. 



The root is also eaten, but chiefly by Muhammadans. It is recommended as a 

 wholesome food for sick people. The plant is regarded as possessing many healing 

 properties. The root fried in ghi and eaten is said to cure rachaimda, or night blind- 

 ness. The fresh leaves are applied to burns and bruises ; and the seeds, called chuhan- 

 dar, are considered to be cooling and diaphoretic. 



Explanation of Plate LXX. 



3. Female ditto. 



I BRASSICA OLERACEA, Linn.* 



Cabbage ; gobhi, karamkalla, bandhi gobhi (Hind.) ; ganth (knolkhol). 



Natural order Cruciferce. 



The common cabbage, and the numerous very different-looking varieties, such as 

 knolkhol, cauliflower, and Brussels sprouts, which have been developed by cultivation, 

 are all derived from a plant which grows wild on many parts of the coast of W. and S. 

 Europe. 



The cauliflower and a coarse kind of cabbage have been successfully acclimatized 

 in native gardens, chiefly in the vicinity of large towns, and are now universally made 

 use of by all classes as an article of food. A good-sized cauliflower may be obtained in 

 the bazars for about one anna. 



Cabbage and cauliflower are cooked like ordinary vegetables, either alone or with 

 meat, and seasoned with various spices ; they are also pickled. 



• References :— Roxb., Fl. Ind. (Clarke's Ed.), 4'J7 ; Watt, Diet. Econom. Trod., 533 ; Atkinson, Him. Dist,, I, 707 ; 

 DC.L'Orig. Fl. Cult., C6. 



2* | Male flower. 



