ties are cultivated as ornamental plants on account of their
beautifully coloured, frizzled and laciniated leaves.

Brussels sprouts (_Brassica oleracea_ var. _bullata gemmifera_) are
miniature cabbage-heads, about an inch in diameter, which form in the axils
of the leaves. There appears to be no information as to the plant's origin,
but, according to Van Mons (1765-1842), physician and chemist, it is
mentioned in the year 1213, in the regulations for holding the markets of
Belgium, under the name of _spruyten_ (sprouts). It is very hardy and
productive, and is much esteemed for the table on account of its flavour
and its sightly appearance. The seed should be sown about the middle of
March, and again in the first or second week in April for succession. Any
good garden soil is suitable. For an early crop it may be sown in a warm
pit in February, pricked out and hardened in frames, and planted out in a
warm situation in April. The main crop may be planted in rows 2 ft.
asunder, the plants 18 in. apart. They should be got out early, so as to be
well established and come into use before winter. The head may be cut and
used after the best of the little rosettes which feather the stem have been
gathered; but, if cut too early, it exposes these rosettes, which are the
most delicate portion of the produce, to injury, if the weather be severe.
The earliest sprouts become fit for use in November, and they continue
good, or even improve in quality, till the month of March following; by
successive sowings the sprouts are obtained for the greater part of the
year.

The third class is chiefly represented by the common or drumhead cabbage,
_Brassica oleracea_ var. _capitata_, the varieties of which are
distinguished by difference in size, form and colour. In Germany it is
converted into a popular article of diet under the name of _Sauerkraut_ by
placing in a tub alternate layers of salt and cabbage. An acid fermentation
sets in, which after a few days is complete, when the vessel is tightly
covered over and the product kept for use with animal food.

The savoy is a hardy green variety, characterized by its very wrinkled
leaves. The Portugal cabbage, or _Couve Tronchuda_, is a variety, the tops
of which form an excellent cabbage, while the midribs of the large leaves
are cooked like sea-kale.

Cabbages contain a very small percentage of nitrogenous compounds as
compared with most other articles of food. Their percentage composition,