The _Sweet-potato_, _Yam_, and _Artichoke_
are all of the same character. Other _Tubers_, the _Turnip_, _Beet_,
_Carrot_, and _Parsnip_, are in ordinary use. The turnip is nine-tenths
water, but possesses some valuable qualities. The beet, though also
largely water, has also a good deal of sugar, and is excellent food.
Carrots and parsnips are much alike in composition. Carrots are generally
rejected as food, but properly cooked are very appetizing, their greatest
use, however, being in soups and stews.
HERBACEOUS ARTICLES follow; and, though we are not accustomed to consider
_Cabbage_ as an herb, it began existence as cole-wort, a shrub or herb on
the south coast of England. Cultivation has developed it into a firm round
head; and as a vegetable, abounding as it does in nitrogen, it ranks next
to beans as a food. _Cauliflower_ is a very delicate and highly prized
form of cabbage, but cabbage itself can be so cooked as to strongly
resemble it.
_Onions_ are next in value, being much milder and sweeter when grown in a
warm climate, but used chiefly as a flavoring. _Lettuce_ and _Celery_ are
especially valuable; the former for salads, the latter to be eaten without
dressing though it is excellent cooked. _Tomatoes_ are really a fruit,
though eaten as a vegetable, and are of especial value as a cooling food.
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