[1135] A variety, Fée thinks, of the Lacuturrian cabbage.
[1136] The Brassica oleracea botrytis of Linnæus, the cauliflower.
[1137] Or Calabrian cabbage: it has not been identified.
[1138] The Brassica oleracea Sabellica of Linnæus, or fringed cabbage.
[1139] Or “Lake-towers.” The turnip-cabbage or rape-colewort, the Brassica oleracea gongyloides of Linnæus.
[1140] Generally thought to be the Crambe maritima of botanists, sea-cabbage, or sea-kale. Some, however, take it to be the Convolvulus soldanella of Linnæus. See B. xx. c. [38].
[1141] From ἅλς, the “sea.”
[1142] He alludes to the statement made by Columella, probably, De Re Rust. B. xi. c. 3.
[1143] Fée remarks, that probably we here find the first germs of the practice which resulted in the making of sour-krout (sauer-kraut). Dalechamps censures Pliny for the mention of trefoil here, the passage which he has translated speaking not of that plant, but of the trefoil or three-leaved cabbage.
[1144] The same as the “chara,” probably, mentioned by Cæsar, Bell. Civ. B. iii. Hardouin thinks that it is the common parsnip, while Clusius and Cuvier would identify it with the Crambe Tatarica of Hungary, the roots of which are eaten in time of scarcity at the present day. Fée suggests that it may belong to the Brassica napo-brassica of Linnæus, the rape-colewort. See B. xx. c. [37].