Examinatioji of Cabbage. 
563 
In conclusion it may be well to notice briefly a few points in 
the preceding results. The matter dissolved out of the fibre by 
a weak solution of caustic potash, from its resemblance to albu- 
men has, in the calculations, been ranked with the nitrogenized 
bodies. In reviewing the proximate organic analyses, we find 
that the dry matter of the cabbage is nearly as rich in the sup- 
porters of nutrition, or in those bodies which go to form most of 
the organized tissues of animals, as the dry matter of the grains; 
but the fresh cabbage contains so large a proportion of water, 
that it requires from 6 to 8 tons of it to furnish as much dry matter 
as is contained in a ton of grain. 
The following is a comparative view of the nitrogen compounds 
in the five varieties examined. 
Drum 
Head. 
Savoy. 
Red 01 
Puri)le 
cablafff 
Cauli. 
flower. 
Turnip 
rooted 
cabbage 
Per cent, of nil. compoui ds in the fresh plant, 
do do do dry do 
do do in a ton of the fresh plant, 
do do do do dry do 
■2-98 
17-S09 
59-t;ibs. 
3.5S- 
3'7« 
20 2S1 
75-21bs, 
400 
2-74 3- IS 1 875 
K>-2ia 2()-7(i3 39052 
54Slbs. 63 Gibs. I 37-51bs 
1324- 1 4 15- ISSO- 
It will be seen by inspecting the table, that the nitrogen com- 
pounds make up from one-sixth to one-fifth of the dry matter of 
the different varieties. The cauliflower and savoy contain a greater 
proportirn of these bodies than either of the others, and the red 
sort contains the least. The large quantity of nitrogen which the 
cabbage contains, is made evident while the plant is undergoing- 
putrefaction, by the peculiar foetid odor it evolves. 
There is a body which often occurs in the cabbage in sufficient 
quantity to communicate to it a peculiar pungent burning taste not 
very unlike that of mustard. A very small quantity of this body 
was obtained from the savoy. As obtained it had a burning puno-ent 
taste, and was of a gummy consistence. It was soluble in alcohol 
and water, but iasoluble in ether. This maybe the sulpho-sinapism 
of Henry, changing to the acrid principle of the mustard. 
A small quantity of a white wax occurs in the leaves. This is 
found more largely in the outside spreading ones, than in those 
which form the head. It is spread over their surface, imparting 
to them a greasy feel. 
It is stated that Schrceder found in the expressed juice of the 
common cabbage, malic acid; and that Trommsdorf found in the 
juice of the cauliflower, both malic and oxalic acids. I did not 
detect these acids in either of the varieties examined. If they 
are in the cabbage they must exist in very minute quantities. 
Another body was observed, which was rapidly dissipated by 
heat. What was not volatilized during the processes of analysis 
was obtained with the extract communicating to it its peculiar odor. 
