Turnips do not contain so much nourishment as some other garden vegetables. Sir Humphrey Davy's analysis gives only forty-two parts of nutritive matter in a thousand parts of the common turnip, and sixty-four in a thousand of the Swedish.

I have observed that Pliny's account of the growth of turnips in Italy, seemed to indicate that the soil and climate of that country in his day, was far more favorable for their cultivation than at present exists, not only in that southern latitude, but even in this country. The ordinary weight of a turnip, under British culture, is about six or seven pounds, but in favorable circumstances these bulbs frequently reach as high as sixteen, and in some rare instances, even twenty pounds. It is stated by Mr. Campbell, that in 1758, a turnip was pulled at Tudenham in Norfolk, which weighed twenty-nine pounds, and this seems to be the largest on record in modern times. Dr. Desaguliers has made a curious calculation on the rapid increase of the turnip, which affords a remarkable proof of the power of vegetation. One ounce of turnip seed was found by him to contain from fourteen to fifteen thousand single seeds; whence it follows that one seed weighs upwards of a fourteen thousandth part of an ounce; and comparing this with the weight it acquires in growing, he calculated that, supposing the increase to be always uniform, it may acquire fifteen times its own. weight in a minute! By an actual experiment made on moss or peat ground, turnips have been found to increase by growth 15,990 times the weight of their seeds each. day they stood upon it. "It is not, however, only the size and weight of the root which renders this crop so productive. The number contained in a given space, with reference to their size, is very great. Some writers speak rather marvellously on this subject, but it is generally thought a good crop when a turnip is obtained from each square foot of ground. Mill considers an average crop to be 11,664 roots per acre, which, at six pounds each, will be 69,984 pounds."†

*Political Survey, vol. ii.

† Library of Entertaining Knowledge,—Vegetable Substances.

From these statements we may be enabled to form some estimate of the amazing power which the Creator has put into the hands of man, by subjecting the vegetable world to his skill in the arts of cultivation. The cultivator of the soil may be said to create food for himself and his dependent animals out of the earth. It is not, however, by miracle, but by making a judicious use of the powers impressed on nature by an omnipotent and paternal Hand, that such an effect is produced. This view opens a wide field of contemplation, to which we have already adverted. The varied and peculiar means by which external nature, in all its departments, is adapted to the circumstances of the human race, and calculated to call into action, and give salutary exercise to their powers and faculties, is an exhaustless theme of admiration and gratitude.

SECOND WEEK-SATURDAY.

HORTICULTURE.-BRASSICA, OR CABBAGE.

THE turnip is considered by naturalists as of the brassica class, one of the features of which is breadth of leaves; and its young sprouts are often used for culinary purposes, instead of the common colewort. It is of the varieties which bear the general name of cabbage, that I am now to speak.

Of this vegetable, some kinds have been cultivated. from the very earliest times of which we have any record. Its history, however, is but little known; and as this particular genus of plants is peculiarly liable "to sport and run into varieties and monstrosities," it is not probable that we possess it in the same state in which it was used by the ancients. Be this as it may, it is in its present state, as it was among them, a very useful and agreeable addition to our articles of food.

The brassica belongs to the numerous family of the Cruciferæ, which furnish great varieties among esculent

plants. The roots, the leaves, the stems, and the buds of different species, are eaten raw, or dressed in various ways; and the seeds of many kinds afford a valuable oil. None of the family are directly poisonous. In their fresh state, they either contain a portion of nitrogen ready formed, or have the power of detaching it from the atmosphere, when they begin to undergo decomposition. This quality displays itself sooner in the leaves than in the roots, and to it is owing the very unpleasant odor of the water in which cabbages have been boiled.*

All the kinds of cultivated brassica, the leaves and flowers of which are eaten, belong to the species oleracea.† This contains many varieties, and almost endless subvarieties, but they may all be reduced into the three distinctly-marked classes of cabbage, kail or colewort, and cauliflower. Of the first, the leaves gather into what is called a head, and are blanched by their own compression; of the second, the leaves are expanded and colored, with the exception of a small portion in the centre, which encloses the rudiments of the flowering stem; of the third, the flowering stem is short and succulent, the rudiments of the flowers forming into a curd-like head, which does not rise higher than the leaves, and becomes a mass of matter before the corolla, or any other part of the flower, is developed. The leaves of the two first kinds, and the curd-like head of the last, are used as food.

It is interesting to know something of the habits and tastes of the ancients in their food, as well as in other particulars; and it may therefore not be thought superfluous to state, that Chrysippus and Dieuches, two physicians, wrote each a book on the properties of the brassica, as well as Pythagoras and Cato, all of whom, and especially the latter, recommend it as a most valuable culinary plant. Pliny mentions it as in

66

* Library of Entertaining Knowledge, Article Vegetable Substances, p. 257.

[While the different kinds of cabbage are considered as varieties of the Brassica oleracea, the turnips are all comprehended under the species Brassica rapa.-Ам. ED.]

great request in the kitchen, and among riotous gluttons," alluding probably, by the latter expression, to the quality it was supposed to possess of restoring the tone of the stomach after deep potations. The same author, in speaking of the spring sprouts of colewort, says, "Pleasant and sweet as these crops are thought by other men, yet Apicius, that notable glutton, loathed them, and by his example, Drusus Cæsar held them in no estimation, but thought them a base and homely food; for which nice and dainty tooth of his, he was well checked and reproved by his father, Tiberius the Emperor."

This ancient naturalist gives directions for the cultivation of brassica, which may also be stated. If you would have very fine plants," says he, "both for sweet taste and great produce, first let the seed be sown in ground thoroughly dug over more than once or twice, and well manured; secondly, you must cut off the tender young stalks, that seem to put out far from the ground, and such as run too high; thirdly, you must raise mould or manure up to them, so that there may be no more above the ground than the very top. "" "There are," continues he, "many kinds of brassica in Rome, such as that of Cumes, which bears leaves spreading flat along the ground, and opening in the head; those of Aricia, which are tall and send forth numerous shoots; and the colewort Pompeianum, so called from the town Pompeii, which also grows high, and sends out many tender sprouts."* Referring to the Aricia plants, he afterwards adds, "It is not long since we have procured a kind of cabbage-cole from the vale of Aricia, with an exceedingly great head, and an infinite number of leaves, which gather round and close together." He further speaks of some coles which assumed a round shape, others which extended in breadth, and were very full of fleshy fibres; and others again which bore a head twelve inches thick, and yet none put forth more tender buds.

* Pliny also mentions the brassica of Calabria, remarkable for its large leaves, small stalks, and acrid taste; and the Sabellian brassica, with curled and ruffed leaves, a small stem, and a head of wonderful size, which latter was much esteemed for its sweetness.

In some of these descriptions we recognise a very distinct resemblance to several kinds still in existence, with such differences as might be expected to exist at such a distance of time in an order of vegetables, the pollen of which so freely intermingles with the seeds of others of the same genus, producing new species. It is not uninteresting to observe, both the agreements and the differences subsisting between ancient and modern horticulture; and it is especially pleasant to remark among horticulturists of former days, the same kind of eagerness to obtain and give publicity to new varieties, which prevails at present.

Many fanciful notions were, in the classical ages, entertained of the medicinal qualities of brassica. Both the Greeks and Romans used its juice, with honey, as an eye-salve; they mixed it with goats' milk, salt, and honey, for the cramp ; they took it inwardly, as a remedy against poisonous mushrooms, as a purifier of the blood, and as a clarifier of the brain after intoxication. The plant was prepared as a liniment to assuage swellings of the glands, and to restore blackened bruises to their natural color; they bruised it raw, with vinegar, honey, rue, mint, and the roots of laser, as a cure for the headache, the gout, and many other complaints; they recommended it to mothers who were nurses; they even prescribed it for the palsy, for tremblings of the limbs, from whatever cause, and for vomiting of blood.*

Of the cabbage, properly so called, a preparation is made by the process of fermentation, which the Germans, who were immoderately fond of it, call Sauerkraut. The manufacture of this article of food is carried to a great extent by the Tyrolese, among whom it forms a separate profession. "October and November are the busy months for the work, and huge white pyramids of cabbage are then seen crowding the markets; while, in every court and yard, into which an accidental peep is obtained, all is bustle and activity, in the concocting of this national food, and the baskets, piled with studded cabbage, re

* Phillips on Cultivated Vegetables, Article Cabbage.