e stock, and simmer very gently, till the cabbage is
tender; add the stock, stew softly for half an hour, and carefully skim
off every particle of fat. Season and serve.

_Time_.--1-1/2 hour. _Average cost_, 1s. per quart.

_Seasonable_ in winter.

_Sufficient_ for 8 persons.

[Illustration: CABBAGE SEEDING.]

THE CABBAGE.--It is remarkable, that although there is no
country in the world now more plentifully supplied with fruits
and vegetables than Great Britain, yet the greater number of
these had no existence in it before the time of Henry VIII.
Anderson, writing under the date of 1548, says, "The English
cultivated scarcely any vegetables before the last two
centuries. At the commencement of the reign, of Henry VIII.
neither salad, nor carrots, nor cabbages, nor radishes, nor any
other comestibles of a like nature, were grown in any part of
the kingdom; they came from Holland and Flanders." The original
of all the cabbage tribe is the wild plant _sea-colewort_, which
is to be found _wasting_ whatever sweetness it may have on the
desert air, on many of the cliffs of the south coast of England.
In this state, it scarcely weighs more than half an ounce, yet,
in a cultivated state, to what dimensions can it be made to
grow! However greatly the whole of the tribe is esteemed among
the moderns, by the ancients they were held in yet higher
estimation. The Egyptians adored and raised altars to them, and
the Greeks and Romans ascribed many of the most exalted virtues
to them. Cato affirmed, that the cabbage cured all diseases, and
declared, that it was to its use that the Romans were enabled to
live in health and without the assistance of physicians for 600
years. It was introduced by that people into Germany, Gaul, and,
no doubt, Britain; although, in this last, it may have been
suffered to pass into desuetude for some centuries. The whole
tribe is in general wholesome and nutritive, and forms a
valuable adjunct to animal food.

SOUP A LA CANTATRICE.

(_An Excellent Soup, very Beneficial for the Voice_.)

119. INGREDIENTS.--3 oz. of sago, 1/2 pint of cream, the yolks of 3
eggs, 1 lump of sugar, and seasoning to taste, 1 bay-leaf (if liked), 2
quarts of medium stock No. 105.

_Mode_.--Having washed the sago in boiling water, let it be gradually
added to the nearly boiling stock. Simmer for 1/2 an hour, when