238 HOME AND GARDEN 



is quite uneatable when old and full of a kind of 

 network of harsh stringy fibre. We have not yet 

 done with all the forms of the Cabbage, for there 

 are some kinds cultivated for the sake of the 

 succulent leaf-stem ; and many members of the 

 whole family have a second life of productiveness, 

 making top and side sprouts throughout the winter 

 and far into the spring. 



Nearly related to the Cabbage is the Turnip ; 

 sharing with it the botanical name of Brassica and 

 \\dth a clear relationship of flavour. For broad 

 practical means of distinction it is enough to 

 remember that all Turnips have full-green leaves 

 rough with prickly hairs, and that all Cabbages 

 have smooth ones of a glaucous colour ; the only 

 exception to this characteristic being those of the 

 Savoy class, whose leaves are of a full and some- 

 times quite dark green, with a surface that though 

 smooth as to the nature of its skin, is covered with 

 raised blister-like prominences that give a rough 

 look to the leaf. The curly Kales have also a 

 false look of roughness because their edges are so 

 tightly crimped and frizzled, but the actual skin 

 is always smooth. 



In a very delightful small book — I wish it were 

 longer ! — entitled " Round the Year," by Professor 

 Miall, there is a half -chapter about Cabbages and 

 Turnips of the highest interest. He pictures to him- 

 self (and to his readers) how the earliest recognition 



