It is interesting to know something of the habits and tastes of the ancients in their food, as well as in other particulars; and it may therefore not be thought superfluous to state, that Chrysippus and Dieuches, two physicians, wrote each a book on the properties of the brassica, as well as Pythagoras and Cato, all of whom, and especially the latter, recommend it as a most valuable culinary plant. Pliny mentions it as " in great request in the kitchen, and among riotous gluttons," alluding probably, by the latter expression, to the quality it was supposed to possess of restoring the tone of the stomach after deep potations. The same author, in speaking of the spring sprouts of colewort, says, "Pleasant and sweet as these crops are thought by other men, yet Apicius,— that notable glutton,-loathed them, and by his example, Drusus Cæsar held them in no estimation, but thought them a base and homely food; for which nice and dainty tooth of his, he was well checked and reproved by his father Tiberius the Emperor."

This ancient naturalist gives directions for the cultivation of brassica, which may also be stated. " If you would have very fine plants," says he, "both for sweet taste and great produce, first let the seed be sown in ground thoroughly dug over more than once or twice, and well manured; secondly, you must cut off the tender young stalks, that seem to put out far from the ground, and such as run too high; thirdly, you must raise mould or manure up to them, so that there may be no more above the ground than the very top."—" There are," continues he, many kinds of brassica in Rome, such as that of Cumes, which bears leaves spreading flat along the ground, and opening in the head; those of Aricia, which are tall and send forth numerous shoots; and the colewort Pompeianum, so called from the town Pompeii, which also grows high, and sends out many tender sprouts." Referring to the Aricia plants, he

* Pliny also mentions the brassica of Calabria, remarkable for its large leaves, small stalks, and acrid taste; and the Sabellian brassica with curled

afterward adds, "It is not long since we have procured a kind of cabbage-cole from the vale of Aricia, with an exceedingly great head, and an infinite number of leaves, which gather round and close together." He further speaks of some coles which assumed a round shape, others which extended in breadth, and were very full of fleshy fibres; and others again which bore a head twelve inches thick, and yet none put forth more tender buds.

In some of these descriptions we recognize a very distinct resemblance to several kinds still in existence, with such differences as might be expected to exist at such a distance of time in an order of vegetables, the pollen of which so freely intermingles with the seeds of others of the same genus, producing new species. It is not uninteresting to observe, both the agreements and the differences subsisting between ancient and modern horticulture; and it is especially pleasant to remark among horticulturalists of former days, the same kind of eagerness to obtain and give publicity to new varieties, which prevails at present.

Many fanciful notions were, in the classical ages, entertained of the medicinal qualities of brassica. Both the Greeks and Romans used its juice, with honey, as an eye-salve; they mixed it with goats' milk, salt, and honey, for the cramp; they took it inwardly, as a remedy against poisonous mushrooms, as a purifier of the blood, and as a clarifier of the brain after intoxication. The plant was prepared as a liniment to assuage swellings of ⚫ the glands, and to restore blackened bruises to their natural colour; they bruised it raw, with vinegar, honey, rue, mint, and the roots of laser, as a cure for the headache, the gout, and many other complaints; they recommended it to mothers, who were nurses; they even prescribed it for the palsy, for tremblings of the limbs, from whatever cause, and for vomiting of blood.*

and ruffed leaves, a small stem, and a head of wonderful size, which latter was much esteemed for its sweetness.

* Phillips on Cultivated Vegetables.-Article Cabbage.

Of the cabbage, properly so called, a preparation is made by the process of fermentation, which the Germans, who are immoderately fond of it, call Sauerkraut. The manufacture of this article of food is carried to a great extent by the Tyrolese, among whom it forms a separate profession. "October and November are the busy months for the work, and huge white pyramids of cabbage are then seen crowding the markets; while, in every court and yard, into which an accidental peep is obtained, all is bustle and activity, in the concocting of this national food, and the baskets, piled with studded cabbage, resemble 'mountains of green-tinged froth or syllabub. This preparation has been found to be of sovereign efficacy as a preservative from scurvy during long voyages. It was for many years used in our navy for this purpose, until displaced by lemon-juice, which is equally a specific, while it is not so bulky an article for store.

A variety of brassica, under the name of cow-cabbage, has been recently introduced into the country, from La Vendée, by the Comte de Puysage. The proximity of this department to the ancient province of Anjou, and the description of the plant, leave no doubt of its identity with the Anjou cabbage,- —a very large variety described by Mill. In 1827, thirty-six seeds were, according to the Gardeners' Magazine, divided among six agriculturists, for the purpose of raising this usefnl vegetable in England. The perfect success resulting from some of these seeds, which have produced plants of luxuriant growth, is already known; and within the last year (1836) the speculation of a spirited individual has rapidly diffused it over the kingdom, so that there is every reason to hope, that the cow-cabbage will immediately come into extensive cultivation in Great Britain. It is said that sixty plants afford provender sufficient for one cow, during three or four years, without fresh planting. A square of sixty feet will contain 256 plants, four feet apart, which are sixteen plants more * Vegetable Substances, p. 263. + Mill's Husbandry, vol. iii.

than four cows require for a year's provender, without the aid of other food. Were we to give way to the anticipations, which this and similar facts might excite, of the powers inherent in esculent vegetables that yet remain to be developed by the skill and industry of man, views would open up of the future population of the globe, almost too magnificent for the imagination to follow. There are, however, too many counteracting circumstances in the present state of society, to permit a man of judgment, chastened by experience, to indulge these views without abatement.

One important reflection, indeed, which I have not elsewhere overlooked,* again presses itself on our notice. Such facts only form a branch of a great department of natural phenomena, which prove that energies are impressed on creation, lying, as it were, in abeyance and reserve, till the ingenuity of man shall call them into action. Thus, in the present and similar instances, the inconveniences arising from the superabundant power of animal reproduction are in continual course of mitigation, by the interference of man in stimulating the superabundant power of vegetable reproduction; and as human society advances in knowledge and civilization, the number of mankind, and that of living beings destined for their use, is increased, and their welfare provided for; while, by the enlarged resources so acquired, the human faculties find room to expand, and those ulterior intentions of the universal Parent are urged forward, of which revealed religion has opened up so glorious a prospect.

* See "Spring," pp. 28, 29.

VOL. III.

E

74

THIRD WEEK-SUNDAY.

SPIRITUAL LIGHT.

THE analogy between the light of the sun, and that moral illumination which is shed on the soul by Him who is emphatically called "the Light of the World," is very frequently alluded to in Scripture; and the splendour which now shines around us naturally raises our thoughts to this animating subject.

There are various interesting views in which this analogy presents itself. Sometimes it is employed to illustrate the progressive nature of religion on the soul, as when it is said, "the path of the just is as the shining light, which shineth more and more unto the perfect day." This comparison is at once apt and beautiful. First on the dark bosom of night the day star appears; then breaks forth the lovely dawn, shedding over the face of heaven and earth a faint, but grateful and increasing light. At length opens the bright eye of day, and the broad and deep shadows of morning mingle and are contrasted with the lustre of his new-born rays. Higher and higher the sun takes his course in the heavens, till hill and valley, wood and stream, glow as he shines; till the shadows soften and are diminished, and till all Nature rejoices in the universal blaze. And so it is with the Christian. In the morning of his spiritual day, how faint is the light of his graces, how broad and deep the shades of his remaining ignorance and sin. But as the day advances, his illumination and fervour increase; the dark shadows of his character become less conspicuous; they are contracted in their dimensions, and mitigated in their intensity, till one by one they disappear; or by the contrast only show his virtues and graces more bright. It is thus that he approaches his