11. Cabbage, Braſſica (and its ſeveral kinds) Pompey's beloved Diſh, ſo highly celebrated by old [15]Cato, Pythagoras, and Chryſippus the Phyſician (as the only Panacea) is not ſo generally magnify'd by the reſt of Doctors, as affording but a craſs and melancholy Juice; yet Looſening if but moderately boil'd, if over-much, Aſtringent, according to C. Celſus; and therefore ſeldom eaten raw, excepting by the Dutch. The Cymæ, or Sprouts rather of the Cole are very delicate, ſo boil'd as to retain their Verdure and green Colour. In raiſing this Plant great care is to be had of the Seed. The beſt comes from Denmark and Ruſſia, eſpecially the Cauly-flower, (anciently unknown) or from Aleppo. Of the French, the Pancaliere a la large Costé, the white, large and ponderous are to be choſen; and ſo the Cauly-flower: After boiling ſome ſteep them in Milk, and ſeethe them again in Beef-Broth: Of old they added a little Nitre. The Broccoli from Naples, perhaps the Halmyridia of Pliny (or Athenæus rather) Capiata marina & florida, our Sea-keele (the ancient Crambe) and growing on our Coaſt, are very delicate, as are the Savoys, commended for being not ſo rank, but agreeable to moſt Palates, and of better Nouriſhment: In general, Cabbages are thought to allay Fumes, and prevent Intoxication: But ſome will have them noxious to the Sight; others impute it to the Cauly-flower rather: But whilſt the Learned are not agreed about it, Theophraſtus affirms the contrary, and Pliny commends the Juice raw, with a little Honey, for the moiſt and weeping Eye, not the dry or dull. But after all, Cabbage ('tis confeſs'd) is greatly accus'd for lying undigeſted in the Stomach, and provoking Eructations; which makes me wonder at the Veneration we read the Ancients had for them, calling them Divine, and Swearing, per Braſſicam. 'Tis ſcarce an hundred Years ſince we firſt had Cabbages out of Holland. Sir Anth. Aſhley of Wiburg St. Giles in Dorſetſhire, being (as I am told) the firſt who planted them in England.
12. Cardon, See Artichaux.
13. Carrots, Dauci, or Paſtinaca Sativa; temperately warm and dry, Spicy; the beſt are yellow, very nouriſhing; let them be rais'd in Ground naturally rich, but not too heavy.
14. Chervile, Chærophyllum, Myrrhis; The ſweet aromatick Spaniſh Chervile, moderately hot and dry: The tender Cimæ, and Tops, with other Herbs, are never to be wanting in our Sallets, (as long as they may be had) being exceedingly wholſome and chearing the Spirits: The Roots are alſo boil'd and eaten Cold; much commended for Aged Perſons: This (as likewiſe Spinach) is us'd in Tarts, and ſerves alone for divers Sauces.
| Cibbols. |  | Vide Onions, Schœnopræſſon. |
| Cives. |
15. Clary, Horminum, when tender not to be rejected, and in Omlets, made up with Cream, fried in ſweet Butter, are eaten with Sugar, Juice of Orange, or Limon.
16. Clavers, Aparine; the tender Winders, with young Nettle-Tops, are us'd in Lenten Pottages.
17. Corn-ſallet, Valerianella; loos'ning and refreſhing: The Tops and Leaves are a Sallet of themſelves, ſeaſonably eaten with other Salleting, the whole Winter long, and early Spring: The French call them Salad de Preter, for their being generally eaten in Lent.
18. Cowſlips, Paralyſis: See Flowers.
19. Creſſes, Naſturtium, Garden Creſſes; to be monthly ſown: But above all the Indian, moderately hot, and aromatick, quicken the torpent Spirits, and purge the Brain, and are of ſingular effect againſt the Scorbute. Both the tender Leaves, Calices, Cappuchin Capers, and Flowers, are laudably mixed with the colder Plants. The Buds being Candy'd, are likewiſe us'd in Strewings all Winter. There is the Naſtur. Hybernicum commended alſo, and the vulgar Water-Creſs, proper in the Spring, all of the ſame Nature, tho' of different Degrees, and best for raw and cold Stomachs, but nouriſh little.