vit cujus substantia stringit_."

Sir Anthony Ashley brought the Cabbage into English cultivation.
It is said a Cabbage is sculptured at his feet on his monument in
Wimbourne Minster, Dorset. He imported the Cabbage (Cale)
from Cadiz (Cales), where he held a command, and grew rich by
seizing other men's possessions, notably by appropriating some
jewels entrusted to his care by a lady. Hence he is said to have got
more by Cales (Cadiz) than by Cale (Cabbage); and this is,
perhaps, the origin of our term "to cabbage." Among tailors, this
phrase "to cabbage" is a cant saying which means to filch the cloth
when cutting out for a customer. Arbuthnot writes "Your [77]
tailor, instead of shreds, cabbages whole yards of cloth." Perhaps
the word comes from the French _cabasser_, to put into a basket.

From the seed of the wild Cabbage (Rape, or Navew) rape-seed oil
is extracted, and the residue is called rape-cake, or oil-cake.

Some years ago it was customary to bake bread-rolls wrapped in
Cabbage leaves, for imparting what was considered an agreeable
flavour. John Evelyn said: "In general, Cabbages are thought to
allay fumes, and to prevent intoxication; but some will have them
noxious to the sight." After all it must be confessed the Cabbage is
greatly to be accused for lying undigested in the stomach, and for
provoking eructations; which makes one wonder at the veneration
the ancients had for it, calling the tribe divine, and swearing _per
brassicam_, which was for six hundred years held by the Romans
a panacea: though "_Dis crambee thanatos_"--"Death by twice
Cabbage"--was a Greek proverb. Gerard says the Greeks called
the Cabbage Amethustos, "not only because it driveth away
drunkennesse; but also for that it is like in colour to the pretious
stone called the amethyst." The Cabbage was Pompey's best
beloved dish. To make a winter salad it is customary in America to
choose a firm white Cabbage, and to shred it very fine, serving it
with a dressing of plain oil and vinegar. This goes by the name of
"slaw," which has a Dutch origin.

The free presence of hydrogen and sulphur causes a very strong
and unpleasant smell to pervade the house during the cooking of
Cabbages. Nevertheless, this sulphur is a very salutary constituent
of the vegetable, most useful in scurvy and scrofula. Partridge and
Cabbage suit the patrician table; bacon and Cabbage [78] better
please the taste and the requirements of the proletarian. The
nitr