By M. De Candolle. 



7 



of the Wild Cabbage, like those of the varieties most common 

 in kitchen gardens, are of a pale yellow, which we must not 

 confound with the bright yellow of other cruciferous plants ; 

 the colour has various degrees of paleness, and becomes white 

 in a few cultivated kinds ; this difference however does not 

 appear essential. This minute examination of the Wild Cab- 

 bage will lead us to understand how the many cultivated kinds 

 may all be referred to one and the same type. Duchesne 

 has classed the varieties under six principal divisions, or races, 

 viz. the Cofotf, (Coleseed); the Choux-verds,{Choux-Cavaliers), 

 (tall or open Cabbages) ; the Choux-cabus, (^Choux-pomnws), 

 (round-headed Cabbages ) ; the Choux-fleurs, (Cauliflowers) ; 

 the CJwux-raves, (Turnip Cabbages) ; and the Choux-naveU, 

 (Turnip-rooted Cabbages, or Navews). I can, however, only 

 admit four of these six races ; the Colsa and the Choux-navets 

 belonging undoubtedly to the Brassica campestris, their 

 young leaves being bristled. On the other hand, I divide 

 the round-headed Cabbages into two, and I consequently 

 reckon five divisions or races among cultivated Cabbages, in 

 addition to the original type which I have considered as the 

 first of my races, viz. the Cavaliers, or tall or green Cabbages ; 

 the Milans, or Savoys ; the round-headed Cabbages ; the 

 Choux-raves, or Turnip Cabbages ; and the Cauliflowers. 

 I proceed to take a rapid view of each of these. 



Second Race. Brassica oleracea acephala. 

 Chou Cavalier. Tall or Open Cabbage. 

 The Cavalier Cabbage is distinguished by its lengthened 

 stalk and its scattered and expanded leaves, which do not 

 grow to a head. The name of Chou Cavalier seems to be 



