Matthew, P. Kale. Nottinghamshire Guardian (29 Jun 1866), p.10 col.5 (pdf image)
(Letter dated May 1866, original publication date unknown)
Matthew extolls the virtues of Kale. His letter was originally printed in The Farmer.
Full text follows:
KALE. — About a century ago the potato was introduced generally into Scotland. Before its introduction the kale vegetable was much used as food, especially in the north of Scotland, the kind being of a dark red or brown colour, with leaves nearly plain (not curled); this kind having a richer, more saccharine, juice than the curled German greens or any other known kind of the kale family, and requiring a less quantity of beef to make an excellent soup. So wholesome was the red kale regarded, that the medical man expected his bill would not be high when he saw not only the farmer’s garden well filled with red kail, but also a rig of kail in a neighbouring field. So fond were the Scotch of their kale and kale-brose that they sung of them as the English do of ale and pigs. The Scottish lad rejoicing in his high physique, in courting, say philosophically—
“What ails you at my dad, quo’ he, my mither, or my auntie?
Wi’ croudy-moudy they fed me, lang kale and rante-tante”
— Patrick Matthew, Gourdiehill, Perthshire, May 1866. — In the Farmer.