It may seem rather supererogatory to speak of "Vegetables" distinctively,
for the "unregenorate" will be inclined to declare that we have been
discussing nothing else all the while. But for the benefit of such as are
like the advertised domestic "willing to learn," I would say that
vegetarians as a rule use fresh vegetables practically in the same way as
meat eaters do, to supplement more substantial viands. No one--to my
knowledge at least--ever dines off the proverbial cabbage or turnip--perhaps
it would be better if they did now and then--but, that by the way. But
there are vegetables _and_ vegetables. No one who has gone in for the
most elementary food reform will tolerate the sodden, soap-like potatoes, or
the flabby, insipid, brown papery-looking stuff, called by courtesy cabbage,
which so often does duty as companion to beef, mutton, or pork. Perhaps,
though, the savoury cow or pig throws a halo over all the defects of its
surroundings. Be that as it may, there is need for improvement in many
ways, and by this I do not mean more elaboration in dressing or serving, for
this is not seldom used to disguise shortcomings which otherwise could not
escape notice. But disguising defects does not remove them, and we should
do well to safeguard ourselves by having our food cooked as simply and
naturally as possible.

The homeliest vegetables, too, if sound, ripe, and wholesome, are infinitely
to be preferred to the rare expensive sorts forced out of season or gathered
barely ripe and conveyed long distances to whet jaded palates. Well, to
begin with that vegetable we are supposed to live on,


Cabbage.

This may either be a choice delicacy or an unmitigated abomination. It