394. The kinds of culinary vegetables of Germany are the same as those of Britain; but the Germans are without the greater part of our best varieties. The brassica tribe and edible roots arrive at greater perfection there than in France. The popular sorts are the field-cabbage and the borecoles: they are used newly gathered, and boiled and eaten with meat, in broths or soups, and pickled in the form of sauer kraut for winter use. The kohl-rabi, a red turnip cabbage, and the yellow turnip, &c., came from Germany to Britain. The potato, kidneybean, onion, and lettuce, are also in general use; and the principal gardens possess all the olitory and acetarious vegetables grown in France and Holland.