560 
Examination of Cabbage. 
Nitrogenous products in a ton of the fresh plant, - 
do do do dried plant, 
do in the auuual produce of an acre, 
allowing the yield to be 24 tons, - . _ . 
Inorganic bodies in a ton of the fresh plant, 
do do do di'ied plant, - - - 
do removed annually from an acre, 
Water in a ton of the fresh plant, 
Diy matter, - - - _ . 
54-81bs. 
324- 
1315- 
18-61bs. 
153-9 
446- 
16671bs. 
333 
■52 
g t3 
al inor. 
ton of 
'ater. 
fe« 
^ > 0^ 
(U O t- 
> 
> E a 
t. "<- 
m.S 
SS" 
<u c o 
Composition of the ash of the head. 
■s.s 
-.2 B 
Jsl 
o|^ 
!l} 
C u >. 
^ f.^ n 
S-S"^ 
3.2^ 
oca 
o c a 
gnu 
5 ca 3 
S M S 
S;'^-^ 
Si^~ 
l^-« 
grs. 
lbs. 
lbs. 
Z6s. 
Carbonic acid, - - - - 
8-600 
Silicic acid, 
3-350 
•623 
15^077 
5-156 
Sulphuric acid, - - - - 
14-849 
2-762 
66^841 
22-853 
Phosphoric acid, - - - - 
10-110 
1-881 
44^520 
15-559 
Phosphate of the per oxide of iron, 
3-600 
-670 
16-214 
5-541 
Lime, 
2-869 
-534 
12-923 
4-415 
Magnesia, ----- 
3-530 
•657 
15-899 
5-433 
Potash, .... 
20-203 
3^758 
90-944 
31^093 
Soda, - .... 
26-937 
5-011 
121-266 
41^456 
Chlorine, - . - - - 
•987 
•184 
4-453 
1^519 
Organic acids, .... 
5-050 
100-085 
4. The cauliflower. Var. botrytis. 
Of all the varieties of cabbage, this is considered the least 
hardy. The care necessary to be taken in order to secure a fair 
crop, is much greater than in the preceding kinds; for this reason, 
it is not very much cultivated, except in private gardens. The 
heads are made up of an aggregation of the flower buds and stalks. 
They are very tender, and possess a peculiarly fine flavor, and are 
considered easier to be digested than either of the other varieties. 
The sy acimen here examined was a fine plant. It was fur- 
nished by Mr. Douw, of Greenbush. 
Proximate organic analysis oflhe Flower Buds and Pedicels. 
Sugar and extractive matter, with the body that 
gives the peculiar odor to cabbage, - - 8*08 52*501 
Fibre, with a little starch, '63 4-094 
Fibre, 1-76 11^436 
Wax and chlorophyl, ----- -34 
Carried forward, 
