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.
Egg-plant, cucumbers, &c., all demand space; and so with edible fungi, mushrooms, and truffles, the latter the property of the epicure, and really not so desirable as that fact would indicate.
FRUITS are last in order; and among these stands first of all the apple.
While in actual analysis fruits have less nutritive value than vegetables, their acids and salts give to them the power of counteracting the unhealthy states brought about by the long use of dried or salted provisions.