of starches,
with an insignificant proportion of vegetable albumin.

Turnips are exceedingly unwholesome, contain very little nourishment, and
may be eaten with impunity only by persons in vigorous health. The same
remarks apply to radishes, and to parsnips.

_Green Vegetables._--Vegetables of this class are of much more value from
the standpoint of their agreeable taste, and the consequent stimulating
effect upon the appetite, than from the nutritive materials that they
contain. Some of them are eaten cooked, while others are usually consumed
in a raw state. They are all much less indigestible if eaten when quite
young and fresh--drying seemingly having the effect of producing
alterations in them that predispose to dyspeptic disturbances in those so
inclined.

Spinach is one of the most digestible of the entire group, and is much
eaten in all parts of the world.

Turnip-tops differ in no essential particular from spinach. They have a
somewhat bitter taste, but when young and fresh are highly palatable, and
if thoroughly cooked cause comparatively little intestinal trouble, but
like spinach they contain practically no nourishment. The same may be
said of the leaves of various other plants commonly served as greens,
among them beet-tops, and dandelion-tops.

Cabbages, many different kinds of which are habitually eaten as food in
civilized countries, have comparatively little nutritive value, and are,
generally speaking, decidedly indigestible, although young and vigorous
persons, particularly where they take abundant out-door exercise, find no
difficulty in assimilating the inner portions of the fresh cabbage
"head." As in the case with other vegetables, the soil and locality in
which the cabbage is grown largely influences its taste, and to some
extent its digestibility. It should never be given to infants. Sauerkraut
is a preparation of cabbage leaves produced by adding salt, and later
crushing them with considerable pressure; after a time alterations occur
of a fermentative character, and the product is generally regarded as
more wholesome than fresh cabbage.

Cauliflower consists of masses of the somewhat modified flowers of a
plant closely related to the cabbage, and is, when properly prepared,
palatable, and perhaps somewhat more digestible than cabbage. Cole, and
Brussels sprouts, are plants of the cabbage family, and are perhaps even
more indigestible.

_Salad Plants._--The leaves of the lettuce are usual