Note 85-* — Chapter V · VEGETABLES.

“Cauliflowers and other vegetables are often boiled only crisp to preserve their beauty. For the look alone they had better not be boiled at all, and almost as well for the use, as in this crude state they are scarcely digestible by the strongest stomach. On the other hand, when over-boiled, they become vapid, and in a state similar to decay, in which they afford no sweet purifying juices to the body, but load it with a mass of mere feculent matter.”—Domestic Management, 12mo. 1813, p. 69.