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THE culture Of mott ufeful vegetable, alto
gether unknown in England till within thefe
two years, is at length brought to the utmolt
perfection, in and near Brltol. This is the
Anjou Cabbage, perhaps the mott profitable
and ufeful luguminous plant that can be raifed


The feed Of this truely valuable plant was fup-
piled by French Emgrant. This cabbage is
mot excellent table vegetable, and is 70 ten
der, that it is drefed in three or four minutes
boiling. 1t is mot excellent food for cattle,
which feed upon it greedily, and it has the val
liable property of occaGoning cows 10 yield a.
bundance of milk, at the fame time prelerving
them from declining in Aeth. In rapidity Of
growth. its great bulk, and the little culture it
requires, this cabbage exceeds all other Of the
Braffica ipecies The falk Of this cabbage,
which IS commonly as thick as mans leg, is
ufed, when dry, fuel /; and it was com
mon faying in Anjou, Of which part of France
it is a native, that every cabbage was worth
(before the late alteration in the value Of mo-
ney there) FIVE fols 1.-TWO pence halfPeny) each.
Though this plant is at the prelent day fcarcely
known at Paris, yet at Anjou, Poi6ou, and
Brittany (but particularly in the former Pro
vince) the farmers are bound by their leales to
plant certain number of them, in proportion
to the extent Of land they occupy, and to leave
a certain number ltanding when they quit their
arms. Eng. Paper.