118. INGREDIENTS.--1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices
of lean bacon, salt and pepper to taste, 2 quarts of medium stock No.
105.

_Mode_.--Scald the cabbage, exit it up and drain it. Line the stewpan
with the bacon, put in the cabbage, carrots, and onions; moisten with
skimmings from the stock, and simmer very gently, till the cabbage is
tender; add the stock, stew softly for half an hour, and carefully skim
off every particle of fat. Season and serve.

_Time_.--1-1/2 hour. _Average cost_, 1s. per quart.

_Seasonable_ in winter.

_Sufficient_ for 8 persons.

[Illustration: CABBAGE SEEDING.]

THE CABBAGE.--It is remarkable, that although there is no
country in the world now more plentifully supplied with fruits
and vegetables than Great Britain, yet the greater number of
these had no existence in it before the time of Henry VIII.
Anderson, writing under the date of 1548, says, "The English
cultivated scarcely any vegetables before the last two
centuries. At the commencement of the reign, of Henry VIII.
neither salad, nor carrots, nor cabbages, nor radishes, nor any
other comestibles of a like nature, were grown in any part of
the kingdom; they came from Holland and Flanders." The original
of all the cabbage tribe is the wild plant _sea-colewort_, which
is to be found _wasting_ whatever sweetness it may have on the