The _Savoys_ have leaves much more curly than the other varieties, and the middle part of their firm heads is excellent for boiling, and particularly fine for _cole_, or cold slaw, or _kohl slaw_, as the Germans term it. The dwarf and the yellow Savoy will stand the frost. The Brussels sprouts are something like the Savoy, but grow often three or four feet high. The sprouts form in little, delicate heads all the way up. The top of the stalk is more solid, and it is that which is like the Savoy. The _Cauliflower_ and _Broccoli_ are among the most desirable of the cabbage tribe, and bring a higher price than any. The former is probably a native of the island of Cyprus, and the broccoli is said to have been introduced into Holland and England from Italy, in the seventeenth century. They are quite similar in habit and taste, but the broccoli will bear the frost and cold better than the cauliflower. Both are very great favorites and very delicate. The leaves of all kinds of cabbage decay very early, and are then exceedingly offensive. They should never be allowed to remain in the cellar or lie about the house, as they are very injurious to the health. The water in which cabbage is boiled is also offensive and unhealthy, and should be poured into drains where it will the soonest pass off. Our farmers often feed the outside leaves of cabbage to their cattle. All very well if they do not give them to their _milch cows_. Many of our dairymen will not believe that cabbage or turnips injure the flavor of milk or butter, but we think their taste must be greatly perverted if they fail to detect the flavor at once. LVI. PULSE. MANY of the most useful and important of farinaceous or mealy kinds of vegetables are known under the name of _pulse_. All the large varieties of the _bean_, _pea_, _lentil_, _tare_, and _vetch_ belong to this family. The _Vetch_ and _Tare_ are chiefly used for cattle; very seldom in this country or England are they seen on our tables, even among the poorest class of people; but the _lentil_, a kind of bean, is greatly esteemed among the French and Germans, and, when properly and carefully prepared and seasoned, is more highly esteemed by them than the common pea and bean. They consider the flavor better, and the vegetable itself more nourishing. In France it is extensively used for seasoning soups, but in England and America is not much known except as food for cattle. Next to nuts and fruits, all kinds of pulse were important articles of food in the earlier ages, for it required little labor and skill to produce or raise them. When fresh and tender, many kinds of pulse can be employed in cooking, particularly for soups, and many that we know nothing of except through books, would flourish in our climate, both North and South, and might be profitably cultivated. Year by year we find something new in our agricultural catalogues, as well as in the horticultural and floral.