pint of stock, and the
vinegar; cover the pan closely, and let it stew for 1 hour. When it is
very tender, add the remainder of the stock, a seasoning of salt and
pepper, and the pounded sugar; mix all well together, stir over the fire
until nearly all the liquor is dried away, and serve. Fried sausages are
usually sent to table with this dish: they should be laid round and on
the cabbage, as a garnish.

_Time_.--Rather more than 1 hour. _Average cost_, 4d. each.

_Sufficient_ for 4 persons.

_Seasonable_ from September to January.

THE WILD CABBAGE, OR COLEWORT.--This plant, as it is found on
the sea-cliffs of England, presents us with the origin of the
cabbage tribe in its simplest and normal form. In this state it
is the true Collet, or Colewort, although the name is now
applied to any young cabbage which has a loose and open heart.

BOILED CARROTS.

1100. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
tablespoonful of salt; carrots.

_Mode_.--Cut off the green tops, wash and scrape the carrots, and should
there be any black specks, remove them. If very large, cut them in
halves, divide them lengthwise into four pieces, and put them into
boiling water, salted in the above proportion; let them boil until
tender, which may be ascertained by thrusting a fork into them: dish,
and serve very hot. This vegetable is an indispensable accompaniment to
boiled beef. When thus served, it is usually boiled with the beef; a few
carrots are placed round the dish as a garnish, and the remainder sent
to table in a vegetable-dish. Young carrots do not require nearly so
much boiling, nor should they be divided: these make a nice addition to
stewed veal, &c.

_Time_.--Large carrots, 1-3/4 to 2-1/4 hours; young ones, about 1/2
hour.

_Average cost_, 6d. to 8d, per bunch of 18.

_Sufficient_,--4 large carrots for 5 or 6 persons.

_Seasonable_.--Young carrots from April to June, old ones at any time.

[Illustration: CARROTS.]

ORIGIN OF THE CARROT.--In its wild state, this vegetable is
found plentifully in Britain, both in cultivated lands and by
waysides, and is known by the name of birds-nest, from its
umbels of fruit becoming incurved from a hollow cup, like a
birds-nest. In this state its root is whitish, slender, and
hard, with an acrid, disagreeable taste, and a strong aromatic
smell, and was formerly used as an aperient. When cultivated, it
is reddish,