CABBAGE, or Brassica, L. a genus of plants comprising sixteen species, of which the following are the principal:
1. The orientalis, or perfoliate cabbage. This species is indigenous, grows in corn-fields, and cliffs on the sea-coast near Harwich, and Bardsey near Orford, Suffolk; but it is not cultivated.
2. The campestris, or field-cabbage, which is also a native, and grows on the sea-shore near Dover. The severest winters do not injure this plant, which becomes peculiarly useful when every other species is destroyed. It is more generally known under the name of cauliflower, and its culture has been much improved in Britain, where it has become a source of national wealth; the greater part of Europe being supplied thence with seeds, and, till lately, Holland almost wholly with plants.
3. The Napus, or rape, or coleseed cabbage, which is indigenous, and also reared in various parts of England, especially in the Isle of Ely, for its seed, Irom which rape-oil is extracted; the refuse is called oil-cake, and is useful for the fattening of oxen, and other cattle. The most piercing frost affects not this hardy plant, which, in severe winters, is of no small service in feeding ewes; when, from the intenseness of the cold, the ground is so frozen that no turnips can be taken up. In the county of Norfolk, the cakes are broken to pieces and strewed on the land as manure, for which purpose it is considered particularly efficacious. The cultivated variety, though it has a stronger taste, may be eaten like the turnip.
4. The rapa, or turnip-cabbage. This is a native of Britain, and grows principally in corn-fields: it is eaten either boiled, roasted, or raw, generally with the addition of pepper. The importance and value of this species, for the fattening of cattle in particular, have not been generally known or ascertained till within these few years. The soil intended for planting, ought to be manured and tilled in the same manner as for the common turnip, the necessary extent of old pasture-ground being previously breast-ploughed and burnt. The land should be dug as shallow as possible, and the ashes turned in: about Midsummer, or sooner, should the weather be favourable, the planting ought to be commenced; two perches, if well stocked with plants, being sufficient to supply an acre.
Independently of the utility of this plant, as a fodder for cattle during the winter season, it has been much recommended as a sea-store, from the facility with which it may be preserved on ship-board; and as it furnishes an agreeable and wholesome food for sailors on long voyages, at a time when every other fresh vegetable is entirely spoiled.
5. The Oleracea, or sea-colewort, sea-cabbage, or common cabbage, is also indigenous, and grows principally on cliffs near the sea-coast. Early in the spring, this species is preferred to those that are cultivated; but, when gathered on the sea-coast, it is requisite that it be boiled in two waters, to deprive it of its saline taste. The roots may be eaten like those of the preceding species; but they are by no means so tender. All the various kinds of garden-cabbage in use at our tables, originate from this. The red cabbage is chiefly used for pickling. In some countries, the white cabbage is buried in autumn, when full grown, and is thus preserved during the whole winter.—See Withering, p. 592. They are cut in pieces by the Germans, who, mixing them with some aromatic herbs and salt, press them closely down in a tub, where they soon ferment, and are eaten under the name of sauer kraut.
Dr. Darwin observes, that Sea-Cale is much esteemed for the delicacy of its taste, which is superior to most kinds of broccoli. It appears that this species of the cabbage should be sown the latter end of March, or the beginning of April, in drills, and afterwards earthed up. In autumn, it should be transplanted into high beds, one row of roots in each bed, about a foot asunder; and, in winter, it should be covered up. The beds should be made in dry ground, and the produce will not be fit for the table till the third year after sowing. The year before it is cut for eating, it must be covered in the beginning of winter, first with stable-dung, which may be prevented from pressing on it, by placing a few sticks in the form of a cone over each root; it should then be covered with long litter, to the height of two or three feet. About the beginning of January it may be gathered, and the cutting continued till May, one bed being kept under another. It should be boiled, and sent up on toast, like asparagus.
To this species also belong those varieties of the brassica, denominated the turnip-rooted cabbage, and the drum-headed cabbage. The former is generally supposed to; have been brought from Lapland, and is found to be well calculated for uplands and wolds. It delights in a dry, sandy, mixed soil, which is prepared in the same manner as for turnips. The seed is usually sown in the beginning of June, and yields so abundantly, that half a pound of it, if sown on a seed-bed two or three perches square, will produce plants sufficient to stock an acre. But if they run too much to stalk, care must be taken to transplant them, and thus to check their luxuriant vegetation. This plant is very hardy, and its bushy tops furnish a most excellent and abundant food for cattle during the spring. It is principally raised for feeding oxen, cows, hogs, and horses; but, if given to sheep during winter, it occasions a species of white flux, of which however, they soon recover on a change of food; and which is seldom, if ever, attended with any dangerous consequences.
The drum-headed cabbage is usually sown on a bed towards the end of February or March; but sometimes also in August, in which case the plants are set out in November, and transplanted in July. A hardy variety, of a deep green colour with purple veins, and of the same size as the drum-head, has been produced from this cabbage, by planting it alternately with the red kind; and, when the pods were completely formed, by cutting down the red and leaving the other for seed. This variety is particularly useful in the feeding of cows or ewes; as it affords an increase of milk, far superior to that produced by turnips: and is equally excellent for the fattening of cattle, which it does six weeks sooner than any odier vegetables. Although these plants are generally supposed to impart a disagreeable flavour to butter and cheese made from the milk of cows fed upon them, yet this may be easily prevented, either by putting one gallon of boiling water to six gallons of milk, when it is exposed in the leads; or by dissolving one ounce of nitre in a quart of spring-water, and mixing about a quarter of a pint of it with ten or twelve gallons of milk, when warm from the cow. By breaking off the loose leaves, and giving only the sound heart to the cows, this disagreeable quality may also be obviated; as other cattle will eat the leaves without injury.
6. The muralis, or wall-cabbage, which is usually found on old walls and rubbish. This plant is a native of Britain; all its parts are considerably acrid, and have a rank, disagreeable smell: it is, therefore, never cultivated.
7. The Alpina, or Savoy. This is an exotic, and is chiefly propagated for winter use; being generally preferred when nipped by the frost. It is sown towards the latter end of April, and the culture of it varies but little from that pursued with respect to the common white cabbage; the only difference being, that the latter species may be set more closely together than the former; for, if planted in close places, it is subjed to be almost consumed by caterpillars or other vermin.
8. The Monensis, or Isle-of-Man Cabbage, which grows in a sandy soil, on sea shores, particularly in the north-western parts of Britain. This plant differs little from the Brassica muralis, as it appears to correspond exactly with some specimens in the possession of Dr. Withering. Like the latter, it is not cultivated.
To these species may be added the Scotch cabbage, so denominated from being more particularly cultivated in Scotland, where it constitutes a very considerable article of food for cattle. The variety introduced into England a few years since, is the green Scotch cabbage, which will grow extremely well on moor-lands, and, if cut just before the frost sets in, and hung up under cover, forms a food so peculiarly agreeable to cattle, that, when once they have tasted it, they will rarely relish any other.
There is another species of the Brassica, denominated the mowing cabbage (choux à foucher). It appears to be a native of Germany, but has been cultivated with considerable success in France, both as a pulse for mankind, being free from the bitter herbaceous taste of the other cabbages, and as a fodder, equally good and abundant for cattle. This plant is reared from seed, and will admit of being cut four, five, or six times in the year it is sown; after which it is left for the winter. In the month of February it shoots forth, when its leaves may be cut again; in April it begins to grow up, and produces stalks and seed, which may be gathered in June. During the first year of its growth, this plant does not send forth any stalks; its leaves appearing to rise immediately out of the ground, from which circumstance it may be cut like grass, and dried in a similar manner for hay. It will also yield oil, far superior to that of cole and poppy seed, and equal to that expressed from olives.
Culture. The different modes of cultivating this plant do not, in general, vary much. The soil best calculated for cauliflowers, is a spot of ground tolerably rich, and well defended from the north, east, and west winds, by hedges, pales or walls, the first of which, especially if constructed with reeds, are most preferable, as they meet the wind, which, by falling on them, cannot reverberate, as is the case with the latter. But, should the soil selected for this purpose, be naturally wet, it will be requisite to raise it up in beds two feet and a half, or three feet broad, and about four inches above the level of the ground. On the contrary, if it be dry, no embankment is necessary.
With respect to the other species of cabbage, with a few exceptions, they delight in situations rich, open, and dry; yet not too much exposed to the inclemencies of our variable climate; care being taken at the same time not to plant them too near, especially when intended for seed; as, independently of their mutually obstructing the growth of their roots, by the commixture of their effluvia, they will produce a mixture of kinds. This is particularly the case with respect to the planting of white and red cabbages together, and of Savoys with either of those species. In fact, it is to this cause we owe the continual importation of fresh seeds from abroad, our gardeners rarely saving any good red cabbage-seed; whereas, if a contrary conduct were pursued, they might continue the species as good in Britain as in any other part of the world.
In whatever light we view this plant, whether as an article of food for man, or as fodder for cattle, it fully merits all the attention, which of late years has been bestowed upon it. It amply repays the care and diligence which the industrious cultivator confers on it, each species being equally fruitful. And it is a fact, though not generally known, but which deserves greater publicity, that when the common garden cabbage is in perfection, and we wish to cut it, if, instead of severing the whole from the stalk, as is usually done, the loaf, or heart only be scooped out, and all the large lower leaves left entire, a young cabbage will, in due time, be produced, superior in flavour, if not equal in size, to that of the first growth.
Upon the whole, from a comparative estimate, and from the concurrent testimony of the most experienced cultivators, it appears that the success of cabbages depends much on their being planted in a rich soil; for, as this plant is extremely vigorous, its roots strike deeply into the ground, so that it is well calculated for improving the fertility of the soil: it demonstrates the advantage of manuring and fallowing, as also the very great profit of applying the best land of a farm to its culture.
From the earliest stage of its growth, the cabbage becomes the prey of a variety of insects, none of which is more formidable than the caterpillar. When young, its principal enemy is the Chrysomela saltatoria, or turnip-fly, and as it approaches nearer to maturity, the Papilio Brassica, or cabbage-butterfly. To expel the former, Dr. Withering directs the ground to be strewed with soot. He also adds, that if the plants be whipped with the green boughs of alder, the latter will not touch them. With respect to caterpillars, it has been recommended as a certain remedy for the mischief they cause, that all the borders of the ground, where it is intended to plant cabbages, be sown with hemp; and, however the vicinity may be infested with those insects, the ground inclosed will be found to be perfectly free from them; no vermin will approach it. There is also another remedy prescribed, which, though somewhat more complex than that above-mentioned, has nevertheless been of considerable efficacy in exterminating those insects from cabbage plantations: For an acre of ground, two ounces of common asafœtida are directed to be taken and boiled in a small pot of dung-juice, till the whole is dissolved. This decoction is to be emptied into a shallow tub, with the addition of a pint or two of dung-liquor; and the whole, being well stirred with a stick, carried into the field for use. All the plants, previously to being set, are to be steeped in this decoction in the following manner: As many as can be clasped in both hands should be immersed in this composition, so as to moisten thoroughly every part of the plants; which, as soon as this operation is performed, are to be placed in heaps on the ground, and sprinkled with a little mould. Thus moistened, they are to be distributed to the planter, who must immediately set them in holes previously prepared, and, with a piece of wood for that purpose, press the earth against each plant. Such is the effect of this operation, that no game will touch these plants, but, on the contrary, will avoid them with the utmost abhorrence and precipitation. It must be observed at the same time, that no apprehension whatever need be entertained, lest the plant should contract any bad or unwholesome scent from this preparation, as the united effect of the sun and air will purify it in the course of time. The same intelligent correspondent, in the Gentleman's Magazine for 1763, mentions also another remedy, somewhat more simple in its composition, which, when sprinkled on the plants that are infected by insects, will soon destroy them, or compel them to retreat. He directs six dwts. of asafœtida, three of woad, a similar quantity of garlick, and bruised laurel-berries, to be infused in a pailful of dung-water. To this are to be added one handful of the leaves or tops of alder, and another of carline, white cameleon, or thistle-root. The whole of this is to digest for three days, and as many nights; and, when there is occasion to use it, on sprinkling the infected plants with a wisp ot rye-straw, it will eradicate those noxious insects.
Qualities. Every species of cabbage is generally considered as being hard, affording but little nourishment, and as tending to produce flatulency; but this supposition does not appear to be well founded. Different vegetables have, we know, different effects on various constitutions; and to this cause may be attributed the opinion, generally received, respecting the unwholesomeness of cabbages. They have a strong tendency to putrefaction, especially when frost-bitten; they become putrid much sooner than any other vegetable, and, when in that state, their smell is extremely offensive, and bears no small resemblance to that of animal substances in a state of putrescency. The cauliflower is considered as the easiest to be digested, of all the various species of cabbage. But, notwithstanding these apparent obstacles to the use of this plant, it is not destitute of utility in a medicinal way; a decoction of red cabbage being frequently recommended for softening acrimonious humours in some disorders of the breast, and also in hoarseness.