The CABBAGE is a fine, friendly fellow, who makes himself at home, and generally useful, in the garden; whilst his great heart swells, and swells, in the full knowledge that he is doing his level best to please all. Though cut down in the springtime of his youth, his benevolence is so great that he will sprout again from his headless trunk, if required, and given time for reflection. The Romans introduced him into Great Britain, but there was a sort of cow-cabbage in the island before that time which our blue forefathers used to devour with their bacon, and steaks, in a raw state. "The most evolved and final variety of the cabbage," writes a _savant_, "is the CAULIFLOWER, in which the vegetative surplus becomes poured into the flowering head, of which the flowering is more or less checked; the inflorescence becoming a dense corymb instead of an open panicle, and the majority of the flowers aborting"--the head gardener usually tells you all this in the Scottish language--"so as to become incapable of producing seed. Let a specially vegetative cabbage repeat the excessive development of its leaf parenchyma, and we have the wrinkled and blistered SAVOY, of which the hardy constitution, but comparative coarseness, become also more intelligible; again a specially vegetative cauliflower gives us an easily grown and hardy winter variety, BROCCOLI"--_Broccilo_ in Costerese--"from which, and not from the ordinary cauliflower, a sprouting variety arises in turn." In Jersey the cabbage-stalks are dried, varnished, and used as spars for thatched roofs, as also for the correction of the youthful population. Cook all varieties of the cabbage in water already at the boil, with a little salt and soda in it. The French sprinkle cheese on a cauliflower, to make it more tasty, and it then becomes _Choufleur aû Gratin_. Remove the green leaves, and _underboil_ your cauliflower. Pour over it some butter sauce in which have been mixed two ounces of grated cheese--half Gruyère and half Parmesan. Powder with bread crumbs, or raspings, and with more grated cheese. Lastly, pour over it a teaspoonful of oiled butter. Place in a hot oven and bake till the surface is a golden brown, which should be in from ten to fifteen minutes. Serve in same dish. Vegetarians should be particularly careful to soak every description of cabbage in salt and water before cooking. Otherwise the vegetarians will probably eat a considerable portion of animal food. Here occurs an opportunity for the recipe for an elegant dish, which the French call _Perdrix aux Choux_, which is simply _Partridge Stewed with Cabbage, etc._