20 On the different Species, fyc. of the Genus Brassica. 



leaves and stalk are alone taken for culinary purposes, in this, 

 the floral footstalk is the only part eaten. This race compre- 

 hends two varieties, viz. the Cauliflowers and the Broccolis. 

 1st. The Brassica caidiflora, Choufleur, (Cauliflower), has ge- 

 nerally a short stem, with white ribbed oblong leaves ; the pe- 

 dicles uniting at the head of the primary branches into thick, 

 short, irregular bundles, in the shape of a corymb : it appears 

 to be a degeneration of the Brassica oleracea costata, Chou a 

 grosses cotes. The French gardeners have three sub-va- 

 rieties of the Cauliflower, Le dur, the hard, also called English 

 Cauliflower, Le semi dur, the semi-hard, and Le tendre, the 

 soft or tender, which is most forward in growth. These sub- 

 varieties, founded on different degrees of firmness of the 

 footstalk, are far from offering a constant character, and seem 

 principally to depend on the nature of the ground, and in- 

 fluence of the climate. The second variety is the Brassica cy- 

 mosa, Broccoli ; its stem is more elevated, the leaf-nerves less 

 prominent, the pedicles altogether less thick and close, they 

 are also longer, so that on becoming fleshy, they resemble 

 in shape the young shoots of Asparagus ; hence the name of 

 Asparagoides, given by the ancient botanists to the Broc- 

 coli. The Broccoli seems to be a degeneration of some va- 

 riety of Cavalier Cabbage. It is divisible into two sub- 

 varieties : 1st, the common or white Broccoli ; 2nd, the purple 

 or Maltese Broccoli ; and each of these are again divided into 

 several kinds by the practical gardeners. 



Second Species. BRASSICA CAMPESTRIS. 

 Under the name of Chou ties champs, Field Cabbage, I 

 comprehend all those that have blue and glabrous leaves at 



