A C E r A R I A.

13. Cabbage, BvaJJica Cbaux, (and its several kinds) Pomp es 5beloved Dish, lo highly celebrated by old * Cato, Pythagoras, andChrysppus the Physician ( as the only Panacea ) is not ib generallymagnify’d by the rest of Doctors, as affording but a crass and melancholyJuice; yet loosening if but moderately boil’d; if overmuch, astringent ,according to C. Celsus ; and therefore seldom eaten raw, excepting bythe Dutch. The Cyma , or Sprouts rather of the Cole, are very deli-cate, so boil’d as to retain their Verdure and green Colour. In raisingthis Plant, great Care is to be had of the Seed. The best comes fromDenmark and Rujsa, or from Aleppo. Of the French , the Panca -Here a la large Cote, the white, large, and ponderous, are to be cho-sen, and ib the Cauly -flower , Brajsica Cauliflora (anciently un-known :) Some steep them in Milk, and seethe them again in Beef-Broth: Of old, they added a little Nitre. The Broccoli from Na-ples , perhaps the Halmyridia of Pliny (or Athenœus rather ) Capi-tata marina (s florida , our Sea-keele (the ancient Crambe ) and grow-ing on our Coast, are very delicate, as are the Savoys, commended forbeing not so rank, but agreeable to most Palates, and of better Nou-rishment : In general, Cabbages are thought to allay Fumes, and pre-vent Intoxication: But some will have them noxious to the Sight;others impute it to the Cauly-flower rather: But whilst the learned arenot agreed about it, Theophrajftis affirms the contrary, and Pliny com-mends the Juice raw, with a little Honey, for the moist and weepingEye, not the dry or dull. But after all, Cabbage (’tis confefs’d) isgreatly accus’d for lying undigested in the Stomach, and provokingEructations; which makes me wonder at the Veneration we read theAncients had for them, calling them Divine, and swearing, per Bras-Jicam ; and for 600 Years held by the Romans a Panacea. 'Tis scarcean Hundred Years since we first had Cabbages out of Holland. One ofthe Sir Anthony AJhleys of Wiburg St. Giles in Dorsetshire , being( as I am told) the first who planted them in England. The Dutchshred Red Cabbage, and drels’d with Oil and Vinegar , eat it raw.

Cardon, See Artichaux.

14. Carrots, Dauci, or Paflinaca Sativa tenuifolia ; temperatelywarm and dry, Spicy: The best are yellow, very nourishing. Eetthem be rais’d in Ground naturally rich, but not too heavy. Alebrew’d with the wild Dauor-Seed, is exceedingly commended by thosewho are afflicted with the Stone and Gravel.

15. Chervile, Chœrophillum, Sativum Myrrhis ; the sweet, aro-matick ( and as the French call it, Musque ) Spanish Chervile, mo-derately hot and dry, is best: The tender Cima , and Tops, withother Herbs, are never to be wanting in our Sallets, ( as long as theymay be had ) being exceedingly wholfome, and cheating the Spirits:The Roots arc also boil’d, and eaten cold ; much commended for agedPersons: This ( as likewise Spinach ) is us’d in Tarts , and serves alonefor divers Sauces.

Chalots, )

Cibbols, YVide Onions, Schœnoprasson.

Cives, )

1 6. Clary, Horminum Sativum Sclarea diElum ; when tender, notto be rejected; and, in Omlets, made up with Cream, fried in SweetButter, are eaten with Sugar, Juice of Orange or Lemon.

I2 5

* De R. Rcap. clvii.

6 B

17. Clavers,