leaves, as well as the height which the plants attain. We
may observe, that among them, are included the Thousand-headed,
and the Cow or Tree Cabbage.

BOILED CABBAGE.

1098. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
tablespoonful of salt; a _very small_ piece of soda. _Mode_.--Pick off
all the dead outside leaves, cut off as much of the stalk as possible,
and cut the cabbages across twice, at the stalk end; if they should be
very large, quarter them. Wash them well in cold water, place them in a
colander, and drain; then put them into _plenty_ of _fast-boiling_
water, to which have been added salt and soda in the above proportions.
Stir them down once or twice in the water, keep the pan uncovered, and
let them boil quickly until tender. The instant they are done, take them
up into a colander, place a plate over them, let them thoroughly drain,
dish, and serve.

_Time_.--Large cabbages, or savoys, 1/3 to 3/4 hour, young summer
cabbage, 10 to 12 minutes, after the water boils.

_Average cost_, 2d. each in full season.

_Sufficient_,--2 large ones for 4 or 5 persons.

_Seasonable_.--Cabbages and sprouts of various kinds at any time.

THE CABBAGE TRIBE: THEIR ORIGIN.--Of all the tribes of the
_Cruciferae_ this is by far the most important. Its scientific
name is _Brassiceae_, and it contains a collection of plants
which, both in themselves and their products, occupy a prominent
position in agriculture, commerce, and domestic economy. On the
cliffs of Dover, and in many places on the coasts of
Dorsetshire, Cornwall, and Yorkshire, there grows a wild plant,
with variously-indented, much-waved, and loose spreading leaves,
of a sea-green colour, and large yellow flowers. In spring, the
leaves of this plant are collected by the inhabitants, who,
after boiling them in two waters, to remove the saltness, use
them as a vegetable along with their meat. This is the _Brassica
oleracea_ of science, the Wild Cabbage, or Colewort, from which
have originated all the varieties of Cabbage, Cauliflower,
Greens, and Brocoli.

STEWED RED CABBAGE.

1099. INGREDIENTS.--1 red cabbage, a small slice of ham, 1/2 oz. of
fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and
pepper to taste, 1 tablespoonful of pounded sugar.

_Mode_.--Cut the cabbage into very thin slices, put it into a stewpan,
with the ham cut in dice, the butter, 1/2