554 Examination of Cabbage. 
same general plan, and subject to the same inward and outward 
influences. We need not wonder then, that cattle at times be- 
come subject to epidemics in a limited area, even that within the 
boundary lines of the range of a single herd. 
The foregoing remarks upon this disease were just penned, when 
a gentleman of Sandlake called upon me with the fourth stomach 
and a part of the small intestines of a cow which had just died sud- 
denly of some disease, which had already killed two or three others 
of the same herd. The appearances in this case were identical 
with those which had occurred in Albany. The fourth stomach 
was inflamed over most of its surface, and the same redness ex- 
tended through the whole intestinal canal, which was brought 
with the stomach. The cow had been milked as usual up to the 
day of her death, but it was observed that she did not eat well 
and her abdomen was distended and her milk had diminished. 
The spleen also was described as being much larger than natu- 
ral; and if I may credit the description, the lungs were somewhat 
congested. In one instance I had observed the same state of the 
lungs. 
EXAMINATION OF FIVE VARIETIES OF CABBAGE. 
BY J. H. SALISBURY. 
The cabbage is one of the earliest cultivated and most highly 
esteemed of culinary plants. In the wild state it is a small bien- 
nial, with spreading leaves, very seldom showing much, if any, 
inclination to head. It occurs abundantly in some parts of Eng- 
land, choosing positions near the sea, often on cliffs and along 
ravines. Its liability to run into varieties by cultivation is so 
great, that they have become almost innumerable, many of which 
diflfer from each other so much, that one would hardly take them, 
from their general appearance, to have originated from a single 
species. 
Among the most highly esteemed of the cultivated varieties, 
are the Scotch Strasburgh or drum head, the Savoy, the red or 
purple cabbage, the sugar loaf, the York, the ox heart, the Batter- 
sea, the cauliflower, the broccoli, the turnip rooted cabbage, the 
coleworts, and the Scotch kale. 
They are arranged into: 1. Those which have spreading leaves 
without a head, as the coleworts. 2. Those which are close 
