[1125] Though not positively unwholesome, the leaves would form an insipid dish, that would not agree with all stomachs. Galen says that it cannot be eaten in great quantities with impunity, but Diphilus the physician, as quoted by Athenæus, B. ix. c. 3, says the reverse. Some MSS. read here “innocentiorem,” “more harmless.”
[1126] Columella says the same, De Re Rust. B. xi. c. 3.
[1127] Fée would seem to render this, “when wine has been spoiled by cabbage leaves being mixed with it.”
[1128] De Re Rust. cc. 156, 157.
[1129] In B. xx. c. 33.
[1130] Or “parsley” cabbage, so called from its crisped leaves: the curled colewort, or Brassica viridis crispa of C. Bauhin.
[1131] The same as our Brussels sprouts. Columella, however, B. xi. c. 3, and B. xii. c. 7, speaks of the Brassica cyma as a distinct variety of cabbage.
[1132] See B. viii. c. 77.
[1133] The Brassica oleracea capitata of Lamarck, and its varieties.
[1134] The ordinary cabbage, or Brassica oleracea of Linnæus.