Our viands

A curious fact regarding leguminous plants is mentioned in Rhind's 'History of the Vegetable Kingdom,' which is that they generate so much carbonic acid gas, especially when flowering, that in mining districts the overseers have to guard against the deadly gas sinking into the pits and causing the death of the miners, by especial ventilation PULSE AND CABBAGE 233 during the bean season. We do not remember to have seen anything of the kind mentioned elsewhere, and it is perhaps an exploded idea. Of late years green peas tinned, have been largely imported from France, and are excellent eating, but some in bottles, preserved in England, are still better; we also get from America, Boston baked beans, and succotash, which is Indian com mixed with beans, and very good as a winter vegetable. The vegetable which was in universal use before the potato was known, still holds its place as second in public estimation ; this is cabbage, which in its wild state appears to be indigenous in England, as well as on the Continent of Europe, but in its cultivated form came to us first, we are told, through the Romans, although the many varieties of this useful plant which are now sold in our markets and served on our tables are of later introduction, and come from various countries. According to Candolle, the wild cabbage of the Mediterranean is the parent of all our varieties. Dr. Lindley divides cabbage into five classes, the first of which includes kail as grown in Scotch kailyards — that is, cabbage in which the leaves are loose and do not turn into a head. — In the second class we find Brussels sprouts ; in the third, common cabbage, savoys, etc. ; in the fourth, cauliflower and brocoli ; in the fifth, kohl-rabi. According to Columella, cabbage was a favourite food with Roman freemen, and was sufficiently abundant to be given also to slaves. Cromwell's soldiers are credited with its introduction into Scotland, but we can hardly believe that it was unknown to Scotland at so late a date. The close-hearted variety was imported from Holland, until Sir 234 OUR VIANDS Anthony Ashley brought it into cultivation in England. It is said that a cabbage is sculptured at the feet of this gentleman on his monument in Wimborne Minster, Dorset, but according to all accounts he was not altogether an admirable personage, although he rendered a great benefit to the gardeners of this country by the introduction of the cabbage, which in some form serves as food for rich and poor all the year round. Sir Anthony Ashley brought his cabbage, it is said, in more forms than one, from Cales (Cadiz), where he held a command and grew rich by t iking unlawful possession of other men's goods, and especially by appropriating some jewels entrusted to him by a lady; hence he is said to have got more by Cales (Cadiz) than by Cale (cabbage). This, perhaps, may be the origin of our term to cabbage. A curious cabbage is found in the Channel Islands. It grows to 8 or even 16 feet in height, and throws out branches from the central stem, which is so hard and woody that walking- sticks are made of it, and it is used as rafters for cottage roofs. Then there is the Portugal cabbage, the mid-ribs of which are cooked like seakale.*