Examination of Cabbage. 555 
hearted or whose inside leaves form into a head. 3. Those in 
which the stem divides, forming a corymbose head of the flower 
buds and stalks, as the cauliflower and broccoli. 4. Those whose 
roots or stalks are napiform, as the turnip rooted cabbage. 
The varieties here examined are the drum head, the Savoy, the 
red or purple cabbage, the turnip rooted cabbage, and the cauli- 
flower. 
For the purpose of showing the nutritive qualities of the cab- 
bage, I have given a proximate organic analysis of each variety. 
In connection with these I have also given an analysis of the in- 
organic matter of each, and the per centage of ash in the fresh 
plant, and in the plant after it is deprived of water. From these 
data I have calculated the amount of the several inorganic bodies 
removed in a ton of the fresh, and also in a ton of the dry produce, 
and about the quantity taken from an acre of land by a good crop 
annually. 
For the purpose of furnishing a more ready means for compar- 
ing the composition of the dry matter of the different varieties, 
the proximate organic results in each case have been calculated 
without the water. 
In giving my results I have endeavored to arrange them in 
such a manner as to present in as concise a form as possible, a 
clear idea of the composition of the cabbage. I have treated of 
each variety separately, and in order to prevent too great length, 
I have given but little more than a simple detail of the results 
obtained. 
In every case the potash has been obtained with the bichloride 
of platinum, and the phosphoric acid with the per-oxide of iron. 
In obtaining the phosphoric acid with the per-oxide of iron, I 
found in many and repeated trials, that it facilitated the operation 
very much, to add a little acetic acid to the solution containing 
the precipitate of the phosphate of the per-oxide of iron, after it 
had been thoroughly boiled, and before filtering. 
When the precaution was not taken to add this, it was found 
quite impossible to separate more than half of the alkaline earths, 
(lime and magnesia,) from the phosphate of the per oxide of iron, 
although the method described in books was strictly adhered to. 
In using the acetic acid it is necessary to guard against adding 
more than enough to neutralize the solution, as an excess readily 
dissolves the precipitated per oxide of iron. 
1. The Scotch Strasburgh or drum head. It belongs to the 
var. capitaia, or the common white cabbage. 
