CHAPTER VI. 
THE ESCULENT VEGETABLES. 
I. THE CABBAGE TRIBE. 
This natural tribe of plants are distinguished botanically by their tetradynamous 
tlowers, and chemically by containing a large amount of nitrogen, which, during their 
decomposition, is manifested by exhaling an odor closely resembling decaying animal 
matters. Medicinally they possess what is called antiscorbutic and stimulant qualities. 
So strongly stimulant are some of these plants, or parts of them, that unless this character 
is obtunded by mucilage, they become useless as food for man. In the cabbage, turnip, 
cress and radish, this stimulating principle is shielded by mucilage. The seeds are re¬ 
markable, too, for the great amount of sulphur which they contain, amounting in some 
cases to nearly 30 per centum. Oil is one of their most valuable products: that of the 
rape is well known, and is in general use, both as a manure, and for feeding cattle. 
The analyses which have been made in the laboratory for the Survey, have been con¬ 
fined to the cabbage mostly : they were undertaken by Mr. Salisbury, and have been 
carefully executed. A statement of these analyses has been given in the American Jour¬ 
nal of Agriculture and Science, and it is from this source that the following determina¬ 
tions are compiled. For a full account, the reader may consult the work just referred to. 
ANALYSES AND EXAMINATION OF FIVE VARIETIES OF CABBAGE. 
1. The Scotch , Strasburgh or Drum-head cabbage. 
Head compact, yellowish-green without and blanched within. Furnished by Mr. J. B. Hutson of Albany. 
PROPORTIONS. 
100*00 parts gave 
Water. 88*665 
Dry matter ------- 11*335 
Ash.0*790 
Ash calculated dry ..... 6*969 
