Cabbage.

—The botanical name of the cabbage is Brassica oleracea L. and it belongs to the family Brassicaceæ. It is a plant which is indigenous to both Europe and Asia, and still grows wild in some parts of the European continent. It is eaten both raw, in the form of salad, slaw, etc., and cooked in various methods. It is also subjected to a fermentation, producing the highly prized dish known as sauer-kraut. Its French name is chou cabus; German, Kopfkohl; Italian, cavolo cappuccio; Spanish, col repollo.

The cabbage is a plant which, as it approaches maturity, has its leaves folded upon each other in a solid mass, producing the head. These leaves naturally become bleached and are extremely crisp and tender. The external, free leaves are not prized as a food. The varieties of the cabbage are almost legion and are produced by different methods of cultivation.

Composition.—
Water,90.52percent
Ash,1.40„
Protein,2.39„
Fiber,1.47„
Starch, sugar, etc.,3.85„
Fat,.37„

The above data show that cabbage is composed chiefly of water, amounting to as much as 91 percent of its weight. Its principal food constituents are starch, sugar, and digestible fiber. Its most valuable food constituent is most probably the protein, of which it contains a large proportionate quantity. In all its forms cabbage is a wholesome, if not very nutritious, dish.

Carrot.

—The botanical name of the carrot is Daucus carota L. French, carotte; German, Mohre; Italian, carota; Spanish, zanahoria.

This plant is indigenous to Europe. The carrot is naturally a biennial plant, though it is often produced in a single season, and especial efforts are made to produce quick-growing carrots. This vegetable is much more common in Europe than in the United States, and when grown here at all it is used chiefly in soups and often for cattle food. There is a large number of varieties of carrots, but practically all belong to the same botanical species. The flesh is often of a yellow tint, though blood-red carrots are grown and highly prized.

Composition.—