LIBRARY OF CONGRESS. She! f . G%..5 UNITED STATES OF AMERICA. " There has undoubtedly been more money made by the cultivation of the cauliflower per acre than by any other vegetable yet discovered . " Isaac F. Tillinghast, Pennsylvania. " There is no vegetable, the cultivation of which is more generally neglected than that of the cauliflower. This is not because it is not considered a valuable addi- tion to any garden, but from a mistaken notion that it is a very difficult vegetable to raise." H. M. Strlngfellow, Texas. " I incline to think that there is a fortune in store for the energetic young man who finds a favorable locality for growing this vegetable near any one of our large cities and who makes a specialty of the work." Prof. E. S. Goff, Wisconsin. a: UJ h < en < _i > _i < THE CAFLIPLOWEE BY A. A. riUV/AVAt ANN ARBOR, MI< BIG AN: R3BGI8XBR PUHLISB i.\< , COMPANY. Zbc fnlanfc pros?. 1891 Copyright, 1891 , By A. A. CROZIER. Arm Arbor, Mich. CONTENTS. r LOJ iNTRODU IION 5 ORIGIN ANH BISTORT. 9 The Caulii lower Industry— In Europe, In the United States. Importation of Cauliflowers. 19 M.\n.\i.i:mkn i oi the Crop.— Soil." Fertilizers. Planting. Cultivating. Harvesting. Keep- ing. Marketing 85 The Earl? Crop.— Caution against Planting it largely. Special Directions. Buttoning — 63 Cauliflower Regions oi rHE United States. —Upper Atlantic Coast. Lake Region. Prairie Region. Cauliflowers in the South. The Pacific Coast , '»i [N8E< i lnd E "i N'i - Enemij -. Plea Beetle. Cut Worms. Cabbage Maggot. Cabbage Worm, Stem Rot. Damping Off. Black Leg 93 Cat i. ii i.<»\\ be Seed. Importance of Careful Selec- tion. Where the Seed is Grown. Influence of Climate. American Grown Seed 107 Varebties. Descriptive Catalogue. Order of Earliness. Variety Tests. Best Varieties. ..125 Broccoli. — Differences between Broccoli and Cauliflower. Cultivation, Use. and Varieties of Broccoli 189 Cooking Cauliflower.— Digestibility. Nutritive Value. Chemical Composition, lleceipts. . .195 Recapitulation 221 Glossary 223 Referent es 22»5 INTRODUCTION. The cauliflower is one of the minor vegetables which is now attracting more than ordinary atten- tion in this country, and being growq with remark- able success and profit in 8 few localities which have been found to be particularly adapted to it. With most of our gardeners, however, it is still considered a very uncertain and unprofitable crop. This is due not only to the peculiar requirements of the cauliflower as to soil and climate, but also to the want of familiarity on the part of most Ameri- can gardeners with modern varieties and with methods of cultivation adapted to our climate. For a number of years, while engaged in market gardening and fruit growing in N\ estern Michigan, the writer made a specialty of raising cauliflowers for the Grand Rapids and Chicago markets, planting from three to live acres a year. During this time most of the varieties offered by American seedsmen were tested, and the best methods of cultivation sought. On the whole, the cauliflower crop was found more profitable than any other, with the possible exception of peaches. There were partial failures, but these were due to causes which might 6 THE CAULIFLOWER. have been foreseen and prevented. The experience gained at that time, and subsequent observation, have convinced the author that there are many parts of the country in which the climate and soil are adapted to this vegetable, but where its cultivation is yet practically unknown. The requirements for success with cauliflower will be found to be simple but imperative. A few direct experiments may be needed after one has gained the general information herein set forth, to enable one to determine whether it is best to continue or abandon its culti- vation in his own locality. I have endeavored to treat the subject in a man- ner adapted to the diversity of conditions found within the limits of the United States. With no vegetable is it more important to have fixed rules for one's guidance than with the cauli- flower; but these rules must of necessity be of the most restricted application; in fact, they require to be adjusted to almost each individual case. So, while I have not omitted to give minute, practical directions where they seemed necessary, I have endeavored to call attention to the circumstances under which they are to be employed, and must here caution the grower against following them too implicitly under different circumstances. This remark applies particularly to the selection of varie- ties and the dates of planting. INTRODUCTION. Under the head of ''Management of the Crop" will be found the most important information of general application, while in the chapter on " Cauli- flower Regions" are given numerous records of experience from growers in all parts of the coun- try, which will be found of special value for each locality. Those who desire direct information on particu- lar points will consult the index and turn at once to the paragraphs which treat of soil, culture, enemies, marketing, besl varieties, etc. It is unfortunate that confusion exists in regard to some of the var [eties, but it seemed besl to make the List as com- plete as possible, even al the risk of introducing a few errors. The confusion (which is more appar- ent than real), arises, in part, from - Lb of cer- tain varieties having been sold at times for those of other-, and in part from tin- extreme Liability of the varieties of the cauliflower to deteriorate or change. Errors from both these Bources, when re duced to a minimum by the accumulation of evi- dence, reveal the fad thai there are varieties and groups of varieties which have acquired well de- fined characters, and that the differences -between the varieties are increasing rather than otherwise as time goes on. The -.-lection of varieties for planting is a matter to be determined largely by the locality where they are to be grown. The dif- 8 • THE CAULIFLOWER. f erences between them lie mainly in their adaptation to particular purposes. There are almost none but what are good somewhere. I cannot omit to emphasize here the fact that the fall crop should be mainly relied upon in this country. It is a waste of time to attempt to have cauliflowers head in our hot summer months, and until our markets are better supplied than they now are with this vegetable, it will not often pay to do much with the spring crop. The time may come when, as in England, we may expect to have cauliflower and broccoli the year round, but it has not come yet. The chapter on cooking cauliflower should not be overlooked. One reason why there is such a Uni- ted demand for this vegetable in this country is that so few here know how to cook it. The meth- ods of cooking it are simple enough, but there are many persons who always hesitate to try anything new, and as cauliflowers do not appear regularly in the market these people never learn how to use them. Those interested in extending the market for this vegetable will do well to devise special means for introducing it into families not familiar with it. The. writer found that foreigners who had been accustomed to the use of cauliflower in the " Old Country " were his best customers. THE CAULIFLOWER. CIIAITKK I. ORIGIN AND HISTORY. On the sea-coasts of Great Britain and other countries of western Europe, from NTorwaj around to the northern shores of the Mediterranean i where it is chiefly at home) grows a -mall biennial plant. looking Bomewhat like a mustard or half grown cabbage. This is the wild cabbage, Brassica oh ea, from which <>ui- cultivated cabbages origin- ated. It is entirely destitute of a head, but has rather succuleni stems and Leaves, and has been I more or Less for f<>"f whieh the cauliflower is only an improve- ment. Thus, Vilmorin Bays: "The Bpr outing or asparagus broccoli represent the first form exhibited by the new vegetable when it 01 to be the earliest cabbage, and was grown with an ecial view to its shoots; after this, by continued -■lection and successive improvements, varieties were obtained which produced a compact white dead, and some of these varieties were still further improved into kinds which are sufficiently early to commence and complete their entire growth in the course of the same year; these last named kinds are now known by the name of cauliflowers." At the Cirencester Agricultural College, Ens- © © * © land, about I860, broccolis were produced, with 12 THE CAULIFLOWER. other variables, directly from seeds of the wild cab- bage. These, and other considerations, make |it seem doubtful that our broccolis have originated from our cauliflowers. Whatever the original form of the cauliflower may have been, it seems more probable that the broccolis now grown had a separate origin, either from the wild state or from some form of kale. Nearly all our present varieties of broccoli originated in England from a few sorts in- troduced from Italy. Cauliflowers, in name at least, are older than the broccolis, and were brought to a high state of development and widely distributed before the latter are mentioned in history. They were grown in the Mediterranean region long before they became known in other parts of Europe. Sturtevant finds no mention of the cauliflower or broccoli in ancient authors, the only indication of the kind being the use of the word cyma by Pliny for a form of the cabbage tribe, which he thinks may have been the broccoli. Heuze states that three varieties of cauliflower were known in Spairi in the twelfth century. In 1565 the cauliflower is reported as being extensively grown in Hayti in the New World. In 1573-5, Rauwolf, while traveling in the East, found the cauliflower cultivated at Aleppo, in Turkey. OR] • II! stub V. 13 ind from fche I jlao 1 of ( '■. prus, and ii is mentioned by L in i Ai in hia work on the "Plants of Egypt," published in 1 " .' the mntry ■.. well < t-erard p Lre of and in 1 -V.iT. In 1612 it il in an. I in l'< l'» ;•. >ld in the Loi ket. In l quoted as saying that, '"It comes Paris by from ' . which is the only place I know of W cultivation tended tin-, Ingland, especially, the i icame a ! !i|> Miller, in his "(};:■ published in IT 1 1 . E the metho I of growin etable, I y, while ■ . : I iver, 1 1 1 a t "caul far improved in England a ted in goodness ami magnitude what arc produced in most par' Europe." Prior to the French Revolution, (which in in 177 s i caulifl i. in fact, come to be 14 THE CAULIFLOWER. largely exported from England into Holland, Ger- many and France; but soon after this it came to be more generally grown in those countries and was no longer imported, though English seed was still used. The numerous varieties of cauliflower now culti- vated are of comparatively recent origin. Although some of the earliest writers on this vegetable men- tion two or more varieties, these were in some cases merely different crops produced by sowing the seed at different periods. In 1796, Marshall, in his English work on gardening, says that "cauli- flower is sometimes distinguished into an early and late sort ; though in fact there is no difference, only as the seed of that called 'early' is saved from the foremost plants." Phillips, in 1822, said: "Our gardeners furnish us with an early and a late variety, both of which are much esteemed." In 1831, Don, of England, in his work on botany and gardening ( "History of Dichlamycleous Plants" ) describes fifteen varieties of broccoli and three of cauliflower. The latter were known as Early, Later or Large, and Red, the last being the most hardy. These three kinds differed but little in general character, and were all inclined to sport into inferior varieties. In 1832 there was still a discussion in England as to whether the early and late cauliflowers were really distinct, or differed only in time of sowing. ORIGIN AND HISTORY. 15 John Rogers, in his "Vegetable Cultivator'' (Lon- don, 1843 i. said: " There are two varieties of the cauliflower, the early and the late, which are alike in their growth and size, only that the early kind. as the name implies, comes in about a week before the other, provided the true sori has been obtained. There is, however, no certainty at knowing this, un l ( . » wing the Beed from the earliest - the practice of the London kitchen garden The early variety was grown for a number ol years in the grounds called the Meat-house Gardens, at Milli.ank. near Chelsea, and was <>f a sup quality, and generally the first ftl market. The Late variety is supposed to have originated from a stock for many years cultivated on a pice.. <>f ground called the Jamaica level, near Deptford, and which produced oncommonly fine head-, bu1 later than those at MUlbank Both soils are aearly similar, being a deep rich loam, on a moisl subsoil, and con tinually enriched with dung. Both the varieties are of a delicate nature, being generally t<><> tendei to t the cold of the winter season without the occasional aid of glasses or other means; and the sight of many acre- overspread with such gla in the vicinity of London give- a stranger a forcible idea of the riches and luxury of the capital." In France, in 1S24, three varieties, differing mainly in earliness, were recognized, le dur t le 16 THE CAULIFLOWER. demi-dur and le tendre. These names are still applied to well known French sorts. Victor Paquet, in his Plantes Potagers, published at Paris in 1846, says: "The greater number of varieties of cauliflower are white, but some are green or reddish. They are cooked in water, and dressed with oil or white sauce. We cultivate two distinct varieties, tendre and demi-dur. The sub- varieties gros and petit Solomon are sorts of the tendre." Thus we see that early in the present century there were sorts differing at least in time of matur- ity which had originated by selection ; and, although history does not show it, we must infer that even then there were distinct differences in the cauliflowers cultivated in different parts of Europe. From this time on cauliflowers from various localities were brought more into public notice and greater efforts were made toward their improvement. In 1845, C. M. Hovey, of Boston, said, that " the varieties of cauliflower have been greatly improved within a few years, and now not less than a dozen kinds are found iD the catalogues." The most noted of those mentioned by him are Walcheren and Large Asiatic — varieties still in cultivation. Burr described ten sorts in 1863, and Vilmorin six- teen sorts in 1883. There are recorded in the present work the names of one hundred and forty ORIGIN AND HISTORY. 1 i varieties besides synonyms. Some of these varie- ties are no longer cultivated, and a few are too near other sorts to be considered worthy of a separate nam hat of the cauliliowers proper there may said to be now in cultivation about one hundred • inct varieti CHAPTEB II. THE CAULIFLOWER INDUSTRY. In the [Jnited Sta already stated, the cauli- flower industry is but little developed Thi table rec ''M' 1 *'- far : >n tli:m is given to celery, though it is more easily grown. One may look over th< ' files of some of our agricultural and horticultural papers for Beveral vear . 'i.l the cauliflower men- tioned In fact, more general attention was given the cauliflower in this country forty years ago than to-day. The disappointments of those who at- tempted to grow cauliflower at an early day, expect ing to grow it. as in Europe, with as little trouble as cabbage, have led to an almost aniversal belief that the cauliflower is peculiarly unreliable in the United Statea This, for a large portion of the country, is true; but it is beginning to be knew;, that there are localities where, with proper man- agement, it is almost as - any crop. It is by no means true that in Europe the cauli- flower is everywhere grown with success. There are comparatively small areas, even in the most favorable portions of that continent, where it can be profitably grown. Although the climate of 20 THE CAULIFLOWEK. Europe, as a whole, is better for this vegetable than that of the United States, the greater success with the cauliflower there is due largely to the greater care exercised in choosing proper soil, in fertiliza- tion, and in irrigation. The area of cauliflower growing has largely increased in Europe within the past few years. In the vicinity of Angiers, France, the growing of cauliflower for market be- gan about 1880. In a short time it reached an ex- tent of several thousand hectares ( a hectare is two and one-half acres). There is found in this region a loamy soil, such as is especially suitable for this vegetable. The land is thrown up into beds twenty-five or thirty feet wide, with ditches be- tween for irrigation. The rows are placed two and one-half feet apart, and the plants one and one- half feet apart in the rows. On the approach of winter the plants which are still unheaded are ridged up with earth for protection in the same manner as celery. The crop fails from too cold or too wet weather, about one year in five. The heads are mostly sent to Paris, and sell there at from forty cents to $1 per dozen. Even at these rates the crop is a profitable one, often bringing $300 per acre after paying the cost of marketing. Land is worth from $24 to $40 per acre. For three or four weeks in spring there are sent from Angiers to Paris, on an average, forty car-loads per day. In THE CAULIFLOWER INDUSTRY. 21 the immediate vicinity of Paris large quantities of cauliflower are grown for market. In some parts of Germany the cauliflower is a very popular crop. Around Erfurt, which is nearly in the center of the empire, greater care is taken with it- cultivation than probablj anywhere else in the world, and large quantities are grown for a I. The Late James Vick has- told < Report Mich. Pom. S<><\. L87 1. p. 206, » how the Low swampy land around Erfurl is thrown up into wide beds with ditches between, from which, every dry day, the water is dipped upon the plants. In Austria, also, cauliflower is a well known vegetable, and several valuable varieties have originated in that country. Few seedsmen offer a more complete li-t of varie than those of Vienna. In Italy the cauliflower has long been known, and in some places is a Btaple food of the poorer classes. Mbsl of our standard late varieties are of Italian origin. In Holland, cauliflowers are grown not onlj for home use and tor Bead, but also for the early Lon- don market. Around London the cauliflower has been extensively grown for a longer time than any- where else, and it is there regarded as one of the most important garden crops. A recent English writer says: " With the exception of the potato, I question whether there is another vegetable to be compared with the cauliflower for general useful- 22 THE CAULIFLOWER. ness." Hundreds of acres are devoted to it near London, a large portion being under glass for the early crop. Formerly the cauliflower crop was all cut and sent to market, with the exception of a small portion saved for seed; but of late, extensive fields are purchased entire by Crosse and Blackwell for pickling purposes. In the United States there are a few points where the growing of cauliflower for market is assuming considerable importance. On Long Island, in 1879, the crop was estimated by Oemler at 100,000 pounds, besides what was used for pickling. In 1885 Brill estimated the total crop of Suffolk County at about 125,000 barrels. In 1889, the value of the crop sold from Suffolk County was estimated at $200,- 000, nine-tenths of all the cauliflowers sent to the New York market being grown in that county. At Fariningdale and Central Park, in 1888, two pickle factories used five hundred barrels of cauliflowers, besides the usual proportion of other vegetables. Much of the crop from Long Island is now sent to markets beyond New York. Philadelphia receives but little good cauliflower except that which comes from Long Island. The same is true of the city of Washington. The receipts in the latter city from Long Island for the three fall months of 1890 were about 20,000 barrels. The Chicago market is seldom fully supplied THE CAULIFLOWER INDUSTRY. 23 with cauliflowers and the price there averages fully as good as anywhere in the country. Considerable amounts are grown near the city, and small quan- tities are shipped in from Michigan. Wisconsin, Cen- tral Illinois, and even from California. One pickle factory at Crystal Lake, near Chicago, contracted, in 1^71. for L6 acre- of cauliflowers, besides other luce. The pickle factories always furnish a market for any surplus when the price Ls Low, or the head- have become disfigured in any way. In fact, the Bupply of home grown cauliflowers is always insufficient for pickling purposes, and large amounts have to be annually imported, aotwith standing the tariff, which, formerly ten per cent., ad valorum, is aow forty five per cent [mported •auliflowers are brought mainly from Germany and Holland, and come packed in brine in 60 gallon tasks. Large quantities of mixed pickles contain ing cauliflower are also imported. ( IIAPTKU III. MANAGEMENT OF THE CROP. i] i.. Almost any soil will do for fche cauliflower, pro- viding it i- moist and fertile. The requirements of this vegetable as to soil are practically the same as those forthecabba »pt, that as the cauliflower will stand Lose drouth, it should generally have a heavier and richer Boil, and rather more room. A soil which produces cabbages with large and rather softheads is likelyto be good for cauliflowers; that is. it contain- more vegetable matter than the right amount l\»r producing hard heads of cabbage. Muck will answer for cauliflowers if it is Dot too wet or too dry: it should like any other soil be treated to a g I coat of barn-yard manure horse manure being preferable od Buch land, as it pro- mote- fermentation. Small quantities of lime may also be applied for the same reason. The besl -oil is generally a strong sandy loam. i. Jit -and or gravel i- the poorest; and unless made very rich and artificially watered, it i- u-eless to attempt to grow cauliflowers on such a soil in ordinary seasons. Heavy clay is less suitable for cauliflower than for cabbage, chiefly because on 26 THE CAULIFLOWER. such a soil the plants are apt to be small and late. In a warm climate a heavier soil is required than in a cool one. The ground should, if possible, be fresh sod-land (preferably pasture) or at most one year removed from the sod. It is unsafe to plant cauliflowers after cauliflowers, or any other plant of the cabbage tribe, though it is sometimes suc- cessfully done. Newly cleared land, or land fresh from the sod, is even more desirable for cauliflowers than for cabbages. On new land the crop is not only less subject to disease and the attacks of in- sects, but its growth is likely to be more satisfactory, even without manure, or with only a moderate amount, than it is on old land, however well ma- nured. FERTILIZERS. The cauliflower is a gross feeder, and land in- tended for this crop can hardly be made too rich. Barn-yard manure is usually employed, and there >is nothing better for general use. Commercial fer- tilizers — potash, soda and phosphates — are also good, especially to promote heading. The wild plant from which the cauliflower is derived being a native of the sea- shore, common salt seems par- ticularly adapted to it. Kelp, or sea- weed, is used with advantage where it can be obtained. If barn-yard manure is not too coarse, plowing it under in moderate amount will, in addition to its IN'. THE SEED. 2 t fertilizing effect, help to keep the land moist. "Where the cabbage maggot is troublesome the use of fresh stable manure is thought to promote the attack of that insect, and therefore only well rotted manure is recommended. Of course a largeramount of manure may be safely applied if it is well rotted than if it is coarse and Btrawy. Liquid manure is used 1>; many growers, being applied a few weeks before planting, and from time to time during the season. Water-closel contents, diluted or com bed, and applied either id the liquid or powd ered form, is one of the besi of fertilizers for the cauliflower, bnl n should used too freely, or too late in the season All < r concentrated fertilizers should be applied at leas! two weeks before the time for transplanting, and such as are applied od the surface Bhould be well mixed with thf Boil. BOWING I'll! SEED. The preparation of the seed bed will vary accord ing to circumstances. I formerly grew the plants for the fall crop in beds elevated two or three feet above the ground, in order to escape the Ilea beetle, but in later years 1 have grown a portion of the plants in the open ground. This method requires less care, and is now usually practiced by large grow- ers, though it sometimes fails, for the reason stated. Remedies for the Ilea beetle will be found in another 28 THE CAULIFLOWER. chapter. The soil in which the plants are to be grown should be rich and fine, rather light, and improved, if necessary, with a little of the finest old rotted manure. A small amount of lime^or ashes raked into the soil is a benefit, and isjthought to prevent the attack of the cabbage maggot, though its value, if any, for this purpose, is slight. An old brush-heap burnt off makes a favorite place for sow- ing cauliflower and cabbage seed, but it is seldom that market gardeners care to go out of their way to get such a place. The large cauliflower growers oi Long Island usually sow the seed in drills across one end of the field in which the crop is to be grown, raking into the soil before sowing, a moderate dress- in of of some commercial fertilizer. It is often recommended to sow the seed on the north side of a fence, or in some other partially shaded place. I have never seen any necessity for this, and once spoiled a quantity of plants by grow- ing them in the partial shade of some large trees. At the South, as elsewhere stated, it is sometimes necessary to give the young plants shade during the middle of the day if they are started in the summer months. The seed should always be sown thinly, not only because it is expensive and none should be wasted, but in order that all may have room to develop into healthy and stocky plants. If the weather is at all BOWING THE SEED. 29 dry it is well to lay boards, or some other covering, over the Beed bed until the plants begin to come up. This will insure speedy and uniform germination. If this is done the seed may be sown very shallow; otherwise it should be -own at Least half an inch deep (or even deeper if the soil i-, light » and the soil pressed linn after mowing. Transplanting the young plants in the Beed-bed will render them -tocky and vigorous, and BUOuld always be practiced with the early crop, but if the seed ; sufficiently 'bin it i> unnecessary with out- door plants intended for the late crop. Some grown--, including Sir. Gregory of Massachusetts, pract ice Bowing the seed in hills in the open ground where the plant- are to remain Several Beeds are placed in a hill to insure against Loss. This method, however, will seldom be found desirable. To the above may be added the following e\e. 1 lent directions given by Mr. Francis Brill, jof River- head, Long Island, in his pamphlet on the cauli- flower: "Occasionally, by reason of drouth. frequently by reason of the ravages of insects, great difficulty ha- 'hem exeprienced in growing plant- in spring and early summer, which seldom occurs in the fall— at which time, however, the same pre- cautions may be used. Time was when we could circumvent the flea and louse on young plants by the use of lime, tobacco, ashes, soot, etc., but of late 30 THE CAULIFLOWER. years they seem to have been so very abundant, and so materially aided in their work of destruction by the black grub below and the green grub above ground, that many complete failures have occurred in en- deavors to grow plants. To avoid this I recommend that the ground intended for plants be plowed or spaded in the fall, and if stable manure is to be used, let it be well rotted and turned under at this time, and again work the soil early in the spring, at this time turning under a good dressing of potash salts; keep the ground free from weeds by occa- sional stirring until the time for sowing the seed, then lay out a bed six feet wide, and as long as you please ; make the surface smooth, and enclose it with common boards ten or twelve inches in width set edgewise perpendicularly, one-half their width under ground and held in place by stakes driven at the joints and centres. Within this frame, begin- ning at either end, dig and thoroughly pulverize the soil by means of a spading fork, potato fork, or similar implement, watching closely for any grub worms which may not have been eradicated by the previous workings and which we now propose to keep out by means of the partially sunken boards. "Fertilizers may, at this time, be applied and forked under or raked in, using judgment as to method and quantity, which must be determined by the previous condition of the soil and the strength IN<. THE SEED. 31 of the material used, remembering that it is not well to have any chemicals in too close proximity to the tender rootlets of the young plants; and while poor soil is no place in which to grow healthy plants, yet they should not be over stimulated, but the ground must be in proper condition to keep up a vigorous and healthy growth. Let this digging be done in the latter pari of the afternoon when the sun has spent its force and the soil will not dry out two quickly; rake the !>•'' b ;o, and sow the seed while the Burface soi] La fresh and moist, using a ten-inch board as long as your bed is wide, which place five or Bi2 inches from the end or head of the frame, eros ad with a blunt stick, bbj three- fourths of an inch in diameter, draw a mark not more than < 'in 'half an inch deep along each edg< the board; bow the seed thinly in these marks, using the thumb and finger to guide it; then turn- ing the board twice, bow two more row-, and so proceed until you have sown -everal rows, Bay L2 to 20, when they musl be covered, using the back of a spade, drawing it with Borne pressure half way from each side of the bed A very important pari of this operation which tnusl qo< be overlooked ia to get the s< i d in and covt red while the ground is fn sh and : therefore complete the work in tions. At the distance given the hoe can be used and the soil stirred between the rows, which is 32 THE CAULIFLOWEK. quite essential to a proper growth of the plants, as well as necessary to keep down the weeds. " The sowing completed, the bed may be covered with old bags or cloth to retain the moisture, which, however, must be removed upon the first signs of the seed germinating; but what is better still, a shade of muslin can be used, supported by the upper edges of the frame and narrow strips laid across, which can remain until the plants are well above ground, when it should be removed, the plants sprinkled with tobacco dust, air slacked lime, ashes or common plaster, and a covering of mos- quito netting be substituted for the muslin, which will admit light, air and sunshine, yet be a partial shade, and will help to protect the plants from in sects. This cover may be removed during rain weather, and, if you please, every night to give the plants the benefit of the dew. "I have decided objections to artificial watering of seed-beds, especially when the seed is first sown or in the early stages of growth of the plants, and this may generally be avoided by following the directions just given; but when circumstances may seem to demand otherwise, let the bed be prepared and in the afternoon thoroughly saturated, and toward evening the seed may be sown and covered as above described, but never water the bed after the seed has been sown until the plants are well WHEN TO SOW. 33 up, for this has a tendency to pack the surface and cause it to bake and prevent proper germinating of the seed. After the plants are fairly above ground, light waterings at evening may be given, but must be avoided if possible. "I have not given these precautions for sowing seed in September for wintering over, for the reason that at that season of the year we are- comparatively free from insects and drouths." \vin:\ TO BOW. The time for sowing will depend of course on the locality and variety. At the North, half early varieties, intended for the fall crop, are usually sown and set out aboni the Bame time as Late cab- bage, in Western Michigan, in Latitude 13 . 1 have found that Early Paris -own about May 12, and set out about the "J< >t h of June, begins to head in September, and forms its main crop in October, about the time desired. In the latitude <»f New York City the time for setting out the main crop is from June '_'< » to the 1-t of August. Plants set as late as the 1-t of August are intended to head just before winter, and must be of the earliest varie- ties The large late varieties, like Autumn Giant, if used at all. must be Matted early and set out not later than the first of June, as they require the en- tire season. Several kinds are often sown to form a succes- 34 THE CAULIFLOWEK. sion, but where one has tested a variety and found it adapted to his needs, it is often quite as well to rely upon it almost entirely, and make two or three sowings for a succession if desired. Even a single sowing, well timed, will generally furnish cuttings through the most favorable part of the season. If the seed is of the best quality, and the plants are of uniform size, and all set at the same time, neither too early nor too late, on soil of uniform character, they will in a good season form most of their heads within a short space of time, sometimes within a week; but generally in a given sowing, a few heads will form very early, then the bulk of tire crop will come on during three or four weeks, while the re- mainder will hang on until late, perhaps until win- ter. No other crop is so much affected in time of maturity by the character of the season as the cauliflower, and even the most experienced growers sometimes fail in getting them to head at the time desired. The time for starting the plants for the early crop in the North is in February, and the method is described in full in another chapter. They should be set out, as stated, as - soon as heavy freez- ing is past, say about the middle of April. The most unfavorable time of any, and yet the time when the inexperienced are most likely to set them, is about the middle of May, for early varieties set BETTING THE PLANTS. 35 then usually head in August when it is seldom that heads can be obtained of good quality. PREPARING THE GBOUND. Land intended for cauliflowers should be plowed deeply, as the cauliflower is a deep feeder and de lights in a rich, cool subsoil; in fact, with do other plant of the cabbage family is a deep soil so im- portant. The manure, of whatever kind, should be mainly spread apoD the ground and plowed on ler 3 a -mailer amount, in a finely divided state, being harrowed in upon the surface. The plowing should be done at Least a month before the plant- are to be set. and the land kepi well harrowed or cultivated until that time in order to retain the moisture in the soil, and put it in the ndition for the growth of the plants. . - I II. \\ When the time come-, for setting the plant- it is »od plan to go over the surface with a planter in order to smooth it oil', so the marking can he nicely done. This also packs the ground some- what, so that the plants can he set more (irmly. The land may he then marked out. crosswise first, three feet apart, then lengthwise three feet apart for Dwarf Erfurt and all -mall growing kinds, and four feet apart for Algiers and other large varieties. These are suitable distances for the late crop in or- 36 THE CAULIFLOWER. dinary cases, but where land is cheap, aod little manure used, except sod turned under, four by four feet is none too much room for the large varieties. The early crop, on the other hand, which is always heavily manured, is sometimes set with the rows as close as two feet apart, and the plants twenty inches apart in the rows. The small size of the heads resulting from close planting is no actual loss, for small heads, if of good quality, are more popular than large ones, and bring a higher price in proportion to their size. The greatest danger from too close setting of the main crop is that the plants may fail to head at all. It is for this reason that cauliflowers are usually set farther apart than cabbages. The best time to set the plants is just before or after a rain, but they may be set at any time if the soil has been kept damp by frequent cultivation. In dry, clear weather the planting should be done only toward the close of the day. If it should be necessary to apply water at the time of setting, it should be thoroughly done, not less than a quart being placed in each hole which is to receive a plant. Water should never be applied after the plant is set unless loose earth is afterwards thrown over the place, for the compact surface left after the water has been absorbed dries out more rapidly than before. ( CLTIVATIOX. 37 The plants to be set should not be too large or they will be liable to button, especially if the con- ditions are in any way unfavorable for growth. If Large plants must be used extra pains should be taken in setting, in order that there maybe as little check in their growth as possible. With cauli- flowers, as with cabbages, Large plants are the easiest to make Live, but. for the reason stated, it is desirable to ase them. Setting the plants in shallow trenches, after the manner of celery, is sometimes practised in garden culture. This places the roots where the soil is cool and moisi and enables the plants to be watered ood advantage This method is mainly used in early spring planting, when, besides it - convenience in irrigation, it also serves to protect the plants from col cauliflower is practically worthless fur market, as it is nearly certain to turn black on the surface after one or two day-' exposure. Freezing, in fact, i- one of the most frequent sources of ]<>-- on cauli- flower- late in the season, and a- tin- La til.- most favorable time of the year for them to head, it is necessary t<> take particular car.- to guard against Loss from tlii- can-.-. We frequently have a few hard frosts early in < totober, which spoil such heads a- are nearly mature, unless they have been pro- tected. After tlii— there may !>«• a month or more of good weather, during which the bulk of the crop may come to maturity. The head- are protected from frost in the same manner a- from tic sun, but it is best not to have the Leaves lie directly on the head. Protection i> particularly needed as the heads approach maturity, a- they are then more easily injured than while small. Head- which are well covered will usually stand eight or ten degrees of frost without injury, depending on the amount of cloudiness and moisture present. In cool, moist, cloudy weather, frosted heads will sometimes re- 42 THE CAULIFLOWER. cover and show no injury. It is even possible for heads to become frozen solid and come out in good condition, but this rarely occurs, and requires that the thawing take place in the most favorable manner possible. Cutting the frozen heads with their leaves, throwing them in shallow heaps upon the ground, and covering with straw, will sometimes bring them out in good condition; also throwing them into water but little above the freezing point. The safest way, however, if possible, is to cook the heads at once, putting the frozen heads directly into boiling water. Treated in this manner they exhibit little or no effect of the freezing. The safest way, in case heavy freezing is appre- hended, is to cut and remove to a place of safety all heads which have attained half their size or more. CUTTING THE HEADS. The frequency of cutting will depend on the season of the year. In summer, the heads will re- main at the proper stage for cutting no more than a day or two, while late in autumn they may often be left a week before becoming overgrown. Frequent cutting is at all times desirable, how- ever, as it is best to let the heads get as large as they will before becoming loose and warty. The gain in size not only increases their selling price, but the flavor also appears to improve as the heads ( QTTING Tin. HEADS. 43 approach maturity. Immature heads, though mild and tender, have less tlavor than those which are full grown. It is better, however, to cut a head too soon than to leave it too long, for a small solid head will Bell for more than a large loose one. To judge wheo a head has reached full Bize requires some experience. The Bize of course, will depend on that of the plant, but its size in proportioo to that of thf plan! is perhaps the most commou point by which one judges wheo it is ready to cut The head, when it approaches maturity, rises within the leaves and bulges the Latter outward, so that one can often tell at some distance which heads are aboul read} The surfa< f the head, as it ap- proaches maturity Looses it- polished appearance and becomes more distinctly graine 1 This cha does n"t go too far, does doI detract fron appearance and value. To examine a head, do not untie the top, l»nt part the leaves ai the side. If there are signs of cracking or breaking it is ready to cut. The lead- should be (, ut with aboul an inch of Btalk and two or three full circle-, of Leaves. A long thin Haded knife is besi to cut with. The best time of the day in which to cut the head-, it* for home ose, or a near market, is in the morning while the dew i- on, a- they will then remain longer in a fresh Btate than if cut latter in the day. If to pack for a distant market, the heads 44 THE CAULIFLOWEE. will carry and keep better if cut when dry, but on a cool day or towards evening. HANDLING. The heads must be handled with care to prevent the " flower " becoming bruised or soiled in any way. A bruise will turn black in a short time, the same as a frosted surface, and thus injure the sale of the head. The heads can be handled most safely if the leaves are left on, and these had best be left entire until the plants are taken to the pack- ing shed; and for a near market they may even be left on to advantage until the plants are ready to be exposed for sale. The main object of their removal is in order that the heads may be readily inspected. TRIMMING. This is often done in the field, but, as just stated, it had better be delayed until the heads are carried to the place for packing. To trim them, take hold of a head near the butt with one hand, holding it upright against you, then with a turning motion, cut clear around the head, leaving the cut ends of the leaves projecting about an inch above the edge of the head. This exposes as much of the head as can be seen at one view, and the leaves as left pro- tect the margin from bruises. The butt should be cut off smooth, and there should be left about two layers of leaves PACKING. i:. The heads at the time of packing should be free from moisture, and if the leaves are a trine wilted they will pack all the better. Flour barrels, or barrels of that size, arc best to pack in, as cauli- flowers arc now usually sold at wholesale by the barrel. Barrel crates of the same size are also coming into use, especially for the early crop, as the heads are liable to heat in hot weather if packed in close barrels. Each cauliflower at the time of packing is now usually wrapped in Btrong -"ft white paper, the edges of the paper being tacked between the leaves ami head The heads are theD placed in the barrel-, commencing at the outside, Laying them npoD their Bides facing in, and filling the center with smaller head-. Continue each Laj er in this way until the barrel is a little more than full. Park a- solid as possible. Cover with can- vass or bagging, putting it under tin- top h<><.p and pressing it down by driving down and nailing the hoop. Tea chest matting, which usually costs noth- ing, may be used for covers if desired. It may be added that cauliflowers are sometimes packed in their own Leaves, just as they come from the field, or all the Leaves may be removed but one or two which are to be folded over the head. It usually pays, however, to use paper, but this must be white, or else when bruised it will stain the heads. 46 THE CAULIFLOWER. Sometimes, when the cauliflowers are to be sold at retail, sugar- barrels are used to pack in, as they cost less than other barrels and are larger. They are always clean and sweet, and do not make too large a package, as cauliflowers are not heavy. Small slatted crates are also a favorite package in which to ship cauliflowers, particularly early in the season. Large crates, such as are sometimes used for cabbages, are entirely unsuitable. A method of packing cauliflowers for shipment employed in Denmark, is described as follows: " The heads are to be cut off in a dry state, but not wilted, and with only an inch of stalk. The leaves are to be removed, with the exception of a couple of the inner courses, which should be cut down to such a length as to meet when they are bent gently together over the head. Pack in clean, open neat- looking crates or boxes, in the bottom of which put a few leaves, and on these the cauliflower heads, which should be of a uniform size for each crate. Pack closely and firmly in layers, taking care, how- ever, not to bruise the tender heads. All the heads in a layer should turn in the same direction, being laid sidewise, and the next layer in the opposite direction, respectively, with top and stem. On the top of the heads fill in with leaves until the cover will press the whole contents so tight as to prevent the heads from moving during transportation.'' SELLING. 47 The price of cauliflowers is less subject to fluct- uation than that of most other vegetables. There is comparatively little competition between different localities, and about the only causes of low pi arc temporary and local over- product ion. and Forced sales can-'', i by damaged stock. One year with another, a dollar and a half a do/en may be realized •on good which is more than double the ; age price of cabbages. < cts are taken, how- ever, at as Low as fifty cent isuppl^ pickle- factories. Under favorable conditions fully a percentage of cauliflowers will head as of cabbi bo i liat in a good local ion, with proper care, t be cauli- flowei crop is a profitable on.-. It may be well to remind growers, however, that one should not attempt t<> sell a Large quantity of cauliflowers in a small market, for even at a low pri< pie will no' buy Largely <>f what they are not accustomed t<> n- But it is surprising t<> what an extent a market may he developed for this vegetable. No one who has once used the cauliflower will thereafter do without it. if it can be obtained at a reasonable price. There is absolutely no necessary limit to the market for this vegetable, providing reasonable care is exerc in creating ami supplying the demand. The price in this country on id n always to he maintained if pos sible at at least double that of cabbages, not only on account of the greater delicacy of the cauliflower, 48 THE CAULIFLOWER. but because of the greater care needed in its pro- duction, and the uncertainty of the crop, owing to unfavorable seasons and other causes. I could easily quote examples of extraordinary profits made in growing the cauliflower, as well as instances of re- peated failure. Cases of both kinds of experience are given elsewhere in the present volume. I have here only attempted to show what may be reasonably expected. KEEPING. More attention is being paid of late years to the keeping of cauliflowers in winter, and it is now customary with some to plant a small late crop for the purpose of winter heading. Most growers, however, will have more or less unheaded plants at the end of nearly every season which can be used for this purpose. AVilliam Falconer, of Long Island, sows Extra Early Erfurt about July 1, pots the young plants, and sets them in the open field after early potatoes have come off. In November the plants that show signs of heading are stripped of the larger outer leaves, then taken up and set close together in beds and covered with hot -bed sash. In cold weather straw or thatch is added. In this way the plants continue to give heads until February. Plants which have begun to head may be taken up in the same way and set in a cellar. Just enough KEEPING. 49 moisture should be given to keep them from wilt- ing, as, if too much is given, they are liable to rot. Fully headed cauliliowers are difficult to keep. If hung up in a cellar in the way cabbages are fre- quently kept, they wilt and become strong in tlavor and dark in color. This may be remedied with a few heads by cutting off th<> Btem a few inches below the head before they are hung up, hollowing out the stem and filling the hollow with water. It is saif celery, placing boards at the Bides, and in cold weather a covering <>f Btraw over- head. In this waj the heads arc easily accessible and keep in good condition. A method employed in Scotland Cor preserving cauliflower is t<> bury them in a dry place, heads downward and roots exposed, in the ordinary man- ner of burying cabbages. They are said to keep well by this method from November to January. The leaves are folded over the heads to keep them from coming in contact with the soil. Another method, employed in Denmark, is to make a bed of moist sand about four inches deep in a cool room protected against frost; the lioor 50 THE CAULIFLOWER. had better be of asphalt, cement or the like. Toward the end of autumn the heads are cut with a piece of the stem three or four inches in length, which is stuck into the sand. All the leaves are removed except the inner course, which must be cut down pretty closely, and the heads then covered with flower pots. Still another method, employed where hard freezing is not anticipated, is to take up the plants and set them out in a slanting position close together out of doors with the heads to the north, as is done with cabbages. Pulling up the plants and throwing them on their sides will protect the heads from a moderate degree of cold, and can be resorted to upon the sudden approach of cold weather. Cutting the heads with plenty of leaves and throwing them in long low heaps, faces dowmward, will preserve them in the cool, damp weather of early winter for a considerable time, and the heads, even in this condition, will increase somewhat in size. It will sometimes happen, early in the season, that one desires to retard the development of the head until a convenient time for marketing. For this purpose the plants may be lifted, when the heads, are nearly mature, and set under a shed or elsewhere in the shade. It may be well here to remind those who grow KEEPIX'.. 51 only a few plants in a garden, and who wish to prolong the season, that Beveral cuttings may be taken from a single head if desired A portion of the head should be left each time. Occasionally, but not often, a stump will sprout and form a sec- ond crop. A method ting the formation of heads, which is practiced ra Ireland, may also be worth recording. It consists in slitting the stalk from ncai- the ground upward toward tin 1 hi and placing a -tick in the -lit to prevent the | reuniting. The -"il is then drawn up around the cut. and the plant staked to prevent it- breaking off. It is said that plants latedwill form their heads from six \<> eight day- earlier than they Otherwise WOUld. CIIAI'TKU IV. THE EARLY CROP. I cann<»t do hetter in treating of this crop than to first quote the following, by the late Peter Hen- derson, of New York City, from his work on *'Gar- dening for Pleasure ": "There is quite an ambition among amateur gardeners to raise early cauliflower, but as the con- ditions necessary to -u ss with this are noi quite asy t»> command as with most other vegetables, probably not on.' m three who try it succeed. In England, and mosl places on the Continent of Europe, it i- the most valued of all vegetables, and is grown there nearly a- easily as early oabbaj But it must be remembered that the temperature there is on the average ten degrees lower at the time it matures (June i than with us: t esides, their atmosphere is much more humid, two conditions essential to its proper development I will briefly state how early cauliflowers can be most success- fully growu here. First, the soil must be well broken, ami pulverized by spading to at least a foot in depth, mixing through it a layer of three or four inches of strong well rotted stable manure. The plants may be either those from seed sown last fall 54 THE CAULIFLOWEK. and wintered over in cold frames, or else started from seeds sown in January or February in a hot- bed or greenhouse, and planted in small pots or boxes, so as to make plants strong enough to be set out as soon as the soil is fit to work, which, in this latitude, is usually the first week in April. We are often applied to for cauliflower plants as late as May, but the chances of their forming heads when planted in May are slim indeed. The surest way to secure the heading of cauliflowers is to use what are called hand-glasses. These are usually made about two feet square, which gives room enough for three or four plants of cauliflower until they are so far forwarded that the glass can be taken off. When the hand-glass is used the cauliflowers may be planted out in any warm border early in March and covered by them. This covering protects them from frost at night, and gives the necessary increase of temperature for growth during the cold weeks of March and April; so that by the first week in May, if the cauliflower has been properly hardened off by ventilating (by tilting up the hand-glasses on one side) they may be taken off altogether and then used to forward tomatoes, melons or cucum- bers. If the weather is dry the cauliflowers will be much benefitted by being thoroughly soaked with water twice or thrice a week. * * * The two best varieties of cauliflower we have THE EARLY CROP. 00 found as yet [l v 7o] are the Dwarf Erfurt and Early Pari Notwithstanding the quired for tin 1 early crop, the same writer states in his earliei work on " Gardening for Profit," (published in L867,during a period of high prices,) that "for the past four or five 3 sauliflow* rs ( early ] have been one of my profii rops. I have, during that time, grown about o ch year, which has cer- tainly averaged $1,500. On one occasion the crop proved almost an entire failure owing to unusual drought in May; while, on another occasion, with an unusual!} favorable seasonj it Bold at nearly ►00 per acre, I?he average price for all planted is about >l r > per 1" '. and as from L0,000 to L2,000 are grown to the acre, it will result in Dearly the avert . fore named $1,1 • • Unlike cabbages, however, onlj a Limited number is yet sold, and 1 have found that an acre of them has been quite as much as could be profitably grown in one garden." Tin- above, by tin- late weU known New Xbrk Beedsman and market gardener, though written nearly forty years ago, LS true to day. BO far as the general profitableness of the cauliflower is concerned, and the extra care required with the early crop. The chief coudition of success with early cauli- flowers is that they shall head before hot weather 56 THE CAULIFLOWEB. comes on. To this end the earliest varieties are chosen, and they are set as early as possible in the spring, and pushed rapidly forward, as stated, by using protection if necessary, and by high manuring. It is an advantage to set the early plants between ridges, as is done with early cabbage. The ridges hold the sun and keep off the cold winds, and the furrows between carry off the surface water. The plants are best set upon the south or east side of the ridges, near the base. A good furrow with an ordinary plow forms a suffi- cient ridge. Formerly it was thought necessary to start the plants in the fall, but since the newer early sorts have been produced, this is being abandoned. Fall sowing has never been as successful in the Northern United States as in England, and the failures to grow cauliflowers successfully in this country have often resulted from adhering to the methods em- ployed in the Old World. Plants started in hot-beds in February, and properly hardened off, receive but little check when set out, and make a better growth than those which have been wintered over. In the latitude of Virginia and Maryland, winter- ing over the young plants may be resorted to, and for gardeners in that latitude the methods adopted in England will be well worth studying, even if BUTTONING. 57 they can not be literally followed. The time for sowing the seed should be so gauged that the plants shall be neither too large nor too small during the coldest months. If too small they will not be suf- ficiently hardy to winter over; if too large they will be likely to button instead of forming fully devel- oped heads. When the young plant- are transplanted into their winter quarters they should be sel deeply, as the stem is the part most easily injured by cold; the same rule of planting deeply should 1><- followed in the first plantings in the open ground in spring. Wintering in the open air in a warm sheltered situation is preferable, where it can be done, to wintering under frames, for plant- bo exposed will be most healthy and will continue their growth with least interrupt ion in the Bpiing. Plants wintered under glass require considerable room, and as much air as ran be safely given If pots are need, can' must be taken not to have them too small, or to allow them to become entirely filled with the roots, for this will have a tendency to cause the plants to button. l.i [TONING. I cannot perhaps do better than to mention here Mich other causes as have this same tendency. Anything which checks the growth of the plants when they are a few inches high is liable to pro- 4 58 THE CAULIFLOWER. duce this result — such as leaving them too long in the seed-bed, withholding water, poor soil, too much crowding. After the plants are set out, a cold rainy time or badly drained land may have the same effect; also a very hot time, if the soil is dry and the plants are not growing well. The check occasioned by the transplanting may also cause the plants to button, if they have become large, and the soil or weather is unfavorable. On this account it is unsafe to let cauliflower plants get as large as cabbage plants sometimes are when transplanted. I will close this topic by quoting two paragraphs from The Garden, an English journal from which I have already taken much valuable information. The first is by a person who signs himself " D. T. F.," who says: "Cambrian [a previous writer] attributes this to over- manuring, and no doubt this frequently causes buttoning, but over- frosting is quite as injurious as over- manuring; and the hard frost which we had here on the 1st of April seems to be sending all the exposed plants into buttons, whilst those protected only with glass lights seem safe and sound and are spreading their leaves wide and looking extremely promising." The next writer, Mr. Gilbert, adds: " The whole of my Early London cauliflowers BUTTONING. 5 ( .» have buttoned, but not the Walcheren, at least at present. I hear, too, this is the case in many parts of the country. I have for years noted that after a cold severe winter and a warm spring both cauli- flowers and cabbages ' bolt, 9 but this season having been quite the reverse I thought they might have escaped." Another writer calls attention to the fact that plants which have been nursed or protected too much during winter are more apt to button when set out in the spring than those which have been more exposed. CHAPTEE V. CAULIFLOWER REGIONS OF THE UNITED STATES. A comparativel} Bmall portion of the United States is well adapted to the growth of cauliflower. The climate for the most part Lb too dry. The districts suited to its cultivation are often of very limited area, and are determined by local causes affecting the distribution of mofeture and the char- • of the Boil. The manner of treating the crop, and the degree of care neceesarj for successful results, will therefore depend largely onthelocality where it is grown. For the purpose of giving more definite information on these points, the country may be divided into the following cauli- flower regions: 'I'M : vri.wrn i OAST. This includes tin- greatesi Dumber of Localities where cauliflower culture has thus Ear been success fully conducted in the United States. Tin- region is comparatively well watered, and contains a great diversity of -oil an. I situation. More good mar- kets ate found here than dst-where. The heart of this cauliflower region is now found upon the north 62 THE CAULIFLOWER. shore of Long Island, where there is a strong soil, in a damp climate, within easy reach of the New York and other large markets. Two crops are grown here, the spring and fall. Wm. Falconer, of Queen's County, states that for the early crop he sows the seed in a hot-house in February, and gradually gives the plants more room and cooler quarters until they are ready for the open ground. The varieties he uses are Henderson's Snowball, Early Erfurt, Stadtholder and Lenormand. He has repeatedly attempted to grow the spring crop from fall- sown plants, but they have almost invari- ably buttoned, however late the seed was sown, or however slightly the plants were protected. Occa- sionally, also, the February- sown plants of Hender- son's Snowball and Erfurt will button. For the main fall crop the same four varieties above mentioned are sown out of doors about May 18th, at the time of sowing late cabbage. For a later crop he makes another sowing a month later. These last usually begin to head about the last of November and are taken up and protected to fur- nish a supply during the winter. Mr. C. E. Swezey, of Suffolk County, says that more money is undoubt- edly made to the acre on cauliflower than anv other crop. • He finds the early crop the most profitable, although the most expensive. For this crop he uses seventy- five tons of the best horse manure per THE OTPBB ATLANTIC COAST. 63 acre, and for the late crop about half that amount. The variety he prefers is Henderson's Snowball, this with the Early Erfurt being the only kinds he Francis Brill, in his book on ''Farm Gardening and Seed Growing," said, in L872," For the past two years the farmers of the east end of Long Island, especially about the village of Mattituck. have plants I Largely of cauliflower, being incited by the successful experiments of Borne who have remo here from the wot end, who were formerly engaj in rrowing vegetables for the New York markets. flic past 'i the crop has BtlCi Led admirably. and Large profits have been realized by growers in this vicinity, and this by men, many of wh«m are inexperienced in the cultivation of this or any other vegetable for market; and. moreover, the most of it was gprown at the worst possible Beason of the year. \ general rule cauliflowers do not Buoceed well on old land, and much of the land hereabouts is Q6W, and but Little of it indeed has cy.t been used for cabbages or anything of this nature. But beyond a doubt it is the humid Baline atmo-phere of this section which makes the cultivation of this vege- table a success. Protracted drouths are here almost unknown, and even during the temporary absence of rain in the summer months the air does not seem so dry and withering, so to speak, as in sections 64 THE CAULIFLOWER. more remote from the ocean, the Sound and the great salt water bays by which we are surrounded." The varieties he mentions are Early Erfurt and Early Paris for the first crop, the Nonpareil and [or] Half Early Paris for a succession, with Lenor- mand and Walcheren for late. The same author, in his work entitled ' Cauli- flowers and How to Grow Them," published in 1886, says : " The cultivation of cauliflower in the eastern towns of Suffolk County, N. Y., familiarly known as the east end of Long Island, was begun at Matti- tuck about sixteen years ago, upon a small scale, as an experiment, by one or two gardeners from the west end who were formerly engaged in growing vege- tables for New York markets. The success which at- tended these experiments, and the subsequent efforts of some of our farmers, who by reason of reported great profits, were induced to take up the cultivation of this crop, has been an incentive to others, until at the present time an East End farm without an acre or more of cauliflower is an exception, while in the towns of Riverhead and Southold many farmers grow from five to fifteen acres each, and in the other towns of Suffolk County the business is largely on the increase. As a rule the crop has done well, subject of course to the ravages of insects, drouths, etc., which have at times been serious drawbacks; especially was this the case in 1884, when the crop THE UPPER ATLANTIC COAST. 05 was almost a total failure, but never before had we experienced such a protracted drouth or such an abundance of insects of every known species, and only those who were in advance of the drouth, or who had sown seed very late, succeeded in getting head> for market, but the few who were thus situ- ated received almost fabulous prices for their pro- duct." The following year he Bays the crop was remarkably successful, more than L00,000 barrels being shipped from Suffolk county to the New York markets during the months «»f October and November. "Prices this year have ranged from ten dollar- early in tl u down to one dollar and twenty-five cents a barrel during the glut, when Large quantities were sold t«» picklers at one cent per pound for dean trimmed clear curd or flower. A- b rule early and very late oauliflowers bring the best pi ■ Experience has taught as that stable manure applied at the time of planting, except for the earliest spring crop, is often injurious, and I advise applying stable manure plentifully to the crop of the preceding year, or otherwise let it be turned under at the fall plowing, or if well rotted at the first Bpring plowing, and at the time of planting apply commercial fertilizers, or. as the\ are sometimes called, patent manure-. using whatever brand you may have the most con- fidence in. The competition between manufactur- 66 THE CAULIFLOWER. ers has become so great that all are compelled to be at least partially honest, and several prepare a special fertilizer for cauliflower and cabbage which works admirably. Oar best growers all use Ger- man potash salts, or Kainit, about 13 per cent, actual potash, one ton to the acre; or sulphate of potash, equal to 27 per cent, actual potash; or muri- ate of potash, equal, to 45 per cent, actual potash, about one half a ton to the acre. The relative cost per ton, of these is $16.00 for Kainit, $38.00 for sulphate and $45.00 for muriate — these are pres- ent prices, but the market is subject to fluctuations. These should be evenly applied broadcast and turned under at the spring plowing, and from one half a ton to one ton of fertilizer to the acre should be applied in the same manner on the surface, and harrowed in at the last preparation of the soil. Of late many have been using fish guano, which is the scrap or flesh and bone refuse from the Menhaden oil- rendering establishments, in connection with potash salts, with excellent results ; in fact Captain Edward Hawkins, of Jamesport, one of our most successful growers, uses nothing else, applying one ton of each to the acre. Very good cauliflowers have been grown by opening furrows, placing the fertilizer therein, and covering so as to form ridges; but I advise broadcast manuring and flat cultivation for this crop, as I am fully convinced that one acre in THE UPPER ATLANTIC COAST. f ) ( proper shape and condition will pay much better than two acres only half fertilized Pun 1 , tine ground bone, one ton to the acre, plowed under will be found beneticial. especially so in carrying the plants out at the time of heading, but it is scarcely stimulating enough for the early requirements of the plants. Well rotted stable manure may be used to advantage, freshly applied and plowed under, for early spring planting of cold-frame or hot-bed plants which are expected to mature before extremely hot- drj weather, but it has do Bpecial advani oept to warm up the soil. * The great crop with as is during the months of October and NO vember, for which Beed is sown Erom May L5 to June 25, and the plant- sel Erom the middle of June to the 1 .• i - 1 of August according to the kind." The varieties named for Bpring planting are. " Erfurt Extra Dwarf Earliest," and ••Small Leaved Er- furt," both being also good for the fall crop, the latter for this crop being sown as Late as July 1st. The Algiers, a standard sori for fall, is bowd from May L5 to June 1. .Mr. Brill adds: " Every known sort has been tested by our growers, and I have had in one field eighty Bix samples, comprising every known variety and sub-variety often repeated, grown from seed procured from every possible source, and with the exception of one or two sorts, which have done well under peculiarly favorable con- 68 THE CAULIFLOWER. ditions and circumstances, all have been positively condemned except those above named." The varie- ties referred to are the Dwarf Erfurt strains (in- cluding Henderson's), the Algiers, and the Early and Half Early Paris- — the latter two being now superceded by the former. C. H. Allen, in the Americayi Agriculturist for 1889, page 297, says: "No section of the United States seems so well adapted to the growing of the cauliflower as the northeastern part of Long Island, N. Y. For the earliest crop a piece of heavy sod ground is plowed during the month of April. It is then spread with fish scrap at the rate of one ton to the acre, which is thoroughly harrowed in. A strip is then prepared for sowing seed, by raking the ground until it is in good condition ; the first sowing of seed is made May 15. The seed for the main crop is sown ten to twenty days later. When the plants are ready to set the ground is again plowed in an opposite direction from the first plowing and then spread with muriate of potash at the rate of half a ton to the acre, or if fish scrap cannot be pro- cured, some standard fertilizer is used after the second plowing without the addition of muriate of potash. The Early Dwarf Erfurt and Snowball are the most popular varieties. The Algiers has been largely used, but for the past two or three seasons lias done very poorly, and will not be grown in the THE UPPER ATLANTIC COAST. 69 future. The plants are set three feet apart each way. This applies to Erfurt and Snowball: Algiers requires the rows four feet apart." The American Garden for 1889, page 59, says: "Almost nine tenths of all the cauliflowers that come to the New York market are grown in Suffolk County on Long Island, and this industry is Bald to bring about $20 1,0 N » a year to the county. Success with cauliflower culture has been very indifferent in other parts of Long [sland and elsewhere where tried." A New Jersey market gardener described his ex- perience as follow- a few years ago in the New Yorb Tribune: "Among the many uncertain crop-, the cauliflower stands prominent, for rery often under the best culture, it fails to produce a head on an acre, although the usual outlay for preparing and manuring the ground preparatory to planting will l>e at least twice as much as for a crop of late cab- bage. Lut when a full crop of cauliflower is raised, the profits will average three times that of the cabbage in the same market. This being the case, it is not strange that every means known to the pro- fession should be resorted to with the hope of get- ting year after year maximum crops of this vege- table. But, as yet, no plan has been discovered, under our burning July and August sun, that will make cauliflower head with certainty every season. 70 THE CAULIFLOWER. Any practical man, with strong ground well ma- nured, can every now and then raise a crop of cauli- flower. But this partial success one year does very often prove a decided loss in the long run, for the reason that it often happens three times the amount realized from this crop will be spent in the attempt to raise another just like it, with the determination not to give up. This has been my experience, although the experiments are made now on a much smaller scale than formerly. Last year I set out 2,500 plants, and only marketed 500 from the patch; the failure was owing to late planting. To avoid any such mistake this year, the ground was made ready for planting early in July, and by the middle of the month some 1,800 plants set out. The ground in this case was richer and more mellow at the time of plantiDg than last year, and the culti- vation was about the same. At first these plants grew vigorously, but late in August they were checked from some unknown cause, and from this check they did not recover. Some of the lower leaves had turned yellow and dropped off, leaving the stalks almost bare, while others have made do new growth since. Judging from present appearances, there will not be twenty five sizeable heads out of the 1,800 planted. This is rather discouraging, but one has to take the good with the bad in farm- ing or gardening. Too late to remedy the error it THE LAKE REGION. , 1 was found that the variety planted was Walcheren instead of the Erfurt, a variety that has given me more profitable returns for the last six years than any other, unless it ma\ 1).' the Half Early Paris." In New England the crop is more uncertain than on Long Island. W. H. Bull, of Hampden County. Massachusetts, finds the crop profitable about one year in three. Formerly, ho says, when cauli- flowers were a oew thing, anj kind of a head would sell, but now only the best will bring a paying price. The loose, leafy, purple, or otherwise dis- colored heads produced in hot, dry weather, are hardlj worth hauling t<> market He finds the Extra Earl) Erfuri about a- good as Henderson's Snowball. He BOWS the seed in Aprii for a fall crop. If -own after the first week in .May the plants fail to head before frost Around Boston the cauliflower is grown quite successfully, and. as elsewhere stated, seed is occasionally produced there. The variety formerly grown for the main crop was an improved form of Early Paris, called Boston Market, but this is now displaced by the new Extra Early Erfurt strains. It may be mentioned here that around Montreal the fall crop is very successfully grown. THE EAKE REGION. In the region of the Great Lakes there are many localities having a suitable soil in which 72 THE CAULIFLOWER. cauliflower may be grown to good advantage. The moist atmosphere, which renders much of this region so well adapted to the cultivation of fruit, favors the growth of the cauliflower. In this region the fall crop is the one mainly grown, and the half- early varities, such as Early Paris and Early London have been chiefly used, though the earlier Erfurt varities are now largely grown. Detroit, Grand Rapids, and other Michigan cities are comparatively well supplied with home- grown cauliflower. In Western Michigan there is considerable high, rolling land, of a deep loamy character, covered originally with a heavy growth of hard-wood timber. It was on such land as this, in Ottawa County, that the writer grew cauliflower very successfully between the years 1870 and 1884. The land had but recently been cleared of its timber, and it sel- dom received any other fertilizer than the heavy June- grass sod which was turned under. The method of preparing the ground was the same as for any other farm crop, and the plants, mainly of the Early Paris variety, were set out about the last of June, usually four feet apart each way. They were given good care, and generally began to head in September, at the time of the autumnal equinox, when there is usually a week or two of cool, rainy weather. Following this, early in October, there THE LAKE REGION. 73 are generally a few hard frosts which injure some of the heads if they are not kept well covered and closely cut. The main cauliflower season then comes on, running through October and the first half of November. In a warm, late Beason nearly all the plants will have headed, and the heads have been sold before cold weather, but when winter comes on early, a portion of the plants will be Btill unde- veloped; these arc either gathered and stored, as elsewhere described, or used for feeding stock. My crop was marketed at Grand Rapids and Chicago, and was considered the finest sent to either of those cities. In excellence was attributed mainly to the deep new fertile Boil, which never Buffered from drouth under proper cultivation, and to the moist climate, due to the surrounding forests and the proximity to Lake Michigan. At South lliivi'ii. on the immediate shore of Lake Michigan, the upland is mainly too heavy for the best growth of cauliflower. Mr. Sheffer Bays: i .Mich. Ag. Hep. l^ sv \ p. 287 ) "We have the advantage of cheap lands, cheap transportation to a boundless market, and a moisl climate, all making celery and canlitlower desirable crops. For cauliflower, the proper soil is the first essential. If planted on uplands it will fail nine times out of ten, unless set so late as to head up jusl before winter. But it is better to grow it on low wet soils that can be ditched 5 74 THE CAULIFLOWER. and the crop headed earlier. It can be marketed as far away as Philadelphia." In Kent County, with which I am familiar, the cauliflower is successfully cultivated by many gardeners, but, as the air is drier, more care is required there in selecting the soil, the crop being usually grown on bottom lands favorably situated with regard to moisture, and containing an abund ance of vegetable matter. It is occasionally grown on muck, but such land is not as reliable as that of a heavier character. On the light, sandy, and gravelly uplands, which abound in this county, the cultivation of the cauliflower is seldom attempted, and always fails, except in unusually wet seasons, although when such land is heavily manured, the eabbage may be grown successfully. At Duluth, Minnesota, near the western end of Lake Superior, I have seen as fine cauliflowers growing as I ever saw anywhere. The soil was black loamy, upland. Mr. J. S. Brocklehurst, of Oneota, in the same county, considers his locality unsurpassed for the cauliflower. In Northern Wisconsin there is considerable ter- ritory which is excellent for cauliflower. In 1890, the first, second and third prizes offered by James Vick, for the best heads of Vick's Ideal were all awarded to growers in Eau Clare County, Wisconsin. THE LAKE REGION. 75 The recent introduction of very early varities is likely to have an important result in extending the cultivation of the cauliflower, in the extreme North- ern States and Canada, where the soil and climate are in many places peculiarly adapted to it. but where the seasons axe jo short that it has not here- tofore beeD successfully grown. Around ( Shicago much of the soil is unsurpassed for tin's vegetable, and Large quantities of it are grown, but not enough to supply its local demand. The most successful cultivators of this vegetable near Chicago are the market gardeners in the Holland settlement south of the city, and the ( ler mans od the north. All arc more successful with the Late crop than with the early. One of the mosl successful of these growers sometimes Bets his plant- as Late as the first of August, using seed direct from friends in Holland. In Mahoning ( lountg . ( >hio, which may be included, tor convenience, in the Lake Region, Mr. Milton, who male'- a specialty of the cauliflower, states that it i- a good paying crop, hut requires high cultiva- tion, and if possible a moist -oil. He -tat.- that he has tried all the varieties in cultivation, and finds a great difference in seed of the same variety from different growers. For the early crop he one year plauted Henderson's Snowball, extra selected Early Erfurt, and Tick's Ideal, and found, owing to a 76 THE CAULIFLOWER. drouth which set in just as the heads began to form, that the last variety was the only one which gave paying heads. For a late crop he generally uses Half-Early Paris, but has had good success with Algiers in a warm season. This variety must be started very early, however, in order to head before winter. THE PRAIRIE REGION. Prairie soil is usually well adapted to the cauli- flower, and in favorable seasons a good crop is ob- tained, but such seasons are so little to be depended on in this region that cauliflower culture on a large scale is only profitable here under irrigation, or in restricted localities where the soil is naturally moist. The gardeners around St. Louis have good suc- cess in growing cauliflower on the bottom land. Professor L. R. Taft says, " During two of the years I lived in Missouri it was very hot and dry and on the heavy clay soil of most of the state cauliflower, as a field crop, was a failure. I had good success, however, by planting one foot apart in cold frames from which lettuce had been taken; they were watered as required and during the hot- test weather were protected to some extent by means of lath screens." One disadvantage in this uncertainty of a crop in the West is its effect upon the market. A pro- THE PRAIRIE REGION. heads for a little over o .•• cent per head; yet in this same market more familiar products often bring high prices. Another Iowa gardener grew a field of cauliflower by mistake, having purchased the seed For cabbage, and found himself unable to Bell the crop at all! In the irrigated districts of the West, cauliflower rown i i perfection. ( >ne of the Lai s cauliflowers on record, four feet three inches in circumference, was grown in Colorado under irri- gation in 1881. A moist atmosphere is Less impor- tant than plent; iter at the root, especially at the time of heading, when it should be supplied, if 3ible, in small amount every day. The some- what saline character of the -oil in the dry regions also favors the growth of this crop whenever a suf- ficient supply of water is given. At the Colorado experiment station, sixteen var- ieties were grown under irrigation in 1888 (see 78 THE CAULIFLOWER. table under Variety Tests), of which Henderson's Snowball and Extra Early Erfurt gave the best results. At the Arkansas station, the following year, out of twelve varieties these two were the only ones that produced heads. At the South Dakota station, Henderson's Snowball and Haskell's Fav- orite, a variety apparently identical with it, gave good results. CAULIFLOWER IN THE SOUTH. The cauliflower, as a market crop, is tut little grow T n in the South, but there is no good reason why it should not become extensively cultivated there. The chief hindrances to its cultivation in the South have been the lack of high priced local markets, and the liability of the heads to heat dur- ing transportation to the North. The most favorable localities for growing this vegetable in the South are near the Gulf and Atlantic coasts, especially near the mouths of rivers where there is an alluvial soil and a moist atmos- phere. The cauliflower is better adapted than the cabbage to a warm climate, but heavier soil is required for it in the South than at the North. W. F. Massey, of the North Carolina experiment station, says that fall sown plants are the only ones worth growing in that latitude. The seed should be sown in September. The crop should head not later than March or April, as the heat is too great < UMFLOWER IN THE SOUTH. 79 after April for good head-. By forcing, the plants may be headed in the frames in winter. More heat and \>. >n are Deeded for this than in merely keeping over the plant-. When the plants are approaching full size a light dressing of nitrate of soda raked into the soil : I to push them along and check any tendency to button. Lettuce is usually grown in the frames between the plants while small. Dr. A. Oemler,* of Savannah. Georgia, "If thi • delicate and most valuable member of the i a family, would ' c afely at locati cultivation, it would be one of the most important crops tor the truck farmer. Although so Bituated, I have abandoned ilture, notwithstanding I have netted a- $24.75 in New York per barrel for it. and the La or 'curds' have sold at i average of thirty seven cents each. Sometimes, however, it would continue to arrive in such bad order as not to be worth shipping. For the past two years its culture for the Northern market has been mainly confined to Florida. Com: much earlier there.it is not e I to heating in transit The * Dr. Oemler is the author of an t work entitled "Truck Farming in the South." His farm is on Wilmington Island, in the mouth of the Savannah River. 80 THE CAULIFLOWEK. best varieties are Extra Early Dwarf Erfurt, the Snowball, and the very large growing Algiers. It should be marketable in March and April. The seed therefore should be sown in the latitude of Savannah about December first, under glass, and the plants transplanted about January tenth." Dr. Charles Mohr, of Mobile, Alabama, writes: "From my own experience I judge that this vege- table does not succeed as w T ell in the southern part of this state as in its central and more northern parts. I have seen it raised of good quality in the gardens of Montgomery, and in the greatest per- fection in the highlands of north Alabama at an elevation of about 500 feet above the Gulf — at Cull- man, in a somewhat light loamy soil, well supplied with stable manure. In that locality the seeds are sown by the end of February in a cold frame, to allow protection of the young plants from frost, and the plants are transferred to the open land by the middle of March. They arrive at their perfection during the first half of the month of May. An- other sowing is made during the first week of March to furnish a crop during the early part of June. In that locality this vegetable is raised only to meet a very limited home demand. My in- formant at Montgomery, who raises only a supply for his own use, writes: 'I have raised cauli- flower here with success for a series of years, some CAULTFLOWEB IN THE SOUTH. 81 of the heads weighing six to seven pounds. The soil of my garden is a light sandy loam, requiring heavy manuring, and frequent irrigation of the plants toward the time of heading; it cannot be said to be exactly suited to this vegetable. I get my seed (the White Snowball) from Peter Hender- son, of New York, bow in December in hot-bed, transplant as soon as large enough to a c<.ld frame, and transplant as Boon as danger of frost is < ^ay about the first part or middle of .March, to the open ground, which has been well prepared and manured with Btable manure. 1 cultivate the same as for cabbage, and the crop matures about the firsl of May.' ••( )neof the most successful market gardeners and truck farmers in this vicinit) [Mobile], says: 'We have cultivated cauliflower for a long Beries of years, l»ut find it much less profitable than the raising of cabbage; first, on account of its tender - 3, making it liable to be injured in transporta- tion to distant markets, and second, by reason of repeated failure of the crop in consequence of the too early advent of spells of hot and dry weather at the opening of the warm Beason. We bow in November in cold frame, keep well thinned out under glass until about the 20th of 'January, then transplant to the open ground, cultivating well with frequent watering if the weather should be 82 THE CAULIFLOWER. dry. If the months of April and May are dry and hot the crop results in a failure, from which, in our dry and thirsty soil, no irrigation will save it. In favorable seasons we have fine results, raising heads from ten to sixteen inches in diameter. In the perpetually damp and inexhaustibly fertile soil of the alluvial lands in the Mobile River delta (marshes drained by ditching) the cauliflower is raised in the greatest perfection, and is ready by Christmas time for the home market, bringing fancy prices. In such localities the early varieties, particularly the Early Paris, are used, the seed be- ing sown in August. Outside of these marshes the early varieties are not grown, as they produce only small and meagre heads. Among the later vari- eties we find Algiers and Lenormand the best, buying the seed from Vilmorin in Paris.' " Mr. J. N. Whitner, in his work on " Gardening in Florida," recommends Early Snowball, Extra Early Paris, and Extra Early Dwarf Erfurt. The seed is sown in boxes in autumn and protected from beating rains, and if sown before the middle of October the plants are also protected from the direct sun during the middle of the day. The main crop is planted out before the first of Novem- ber, and harvested the following spring. In the northern portion of the state the plants are some- times injured by the cold in winter. The crop is »\u-Lir lower in the south. 83 not yet extensively grown in that state. In regard to suitable soil, Mr. Whitner "In this state almost every truck farmer has some low rich Bpo1 of l>ottom, lake or river margin suitable for the production of the cauliflower. It must, however, be well drained land, and ao matter how fertile it mav seem to be naturally, a liberal supply of manure will moi ainly insure hand- some flower heads." Mr, Frotzer, a New < ftrlea of the cauliflower: "This of the fines! vegetables grown, and succeeds well in the vicinity oi N< ■'.. Orleana I. < j iiani H iee are i ised on tl - • in the neigh- borhood of Barataria Bay. The two Italian varie- ties are of excellent quality, growing to lai and are considered hardier than the German and French varieties, [have had specimens brought to mj Btore, raised from Beed obtained from me, weighing en pounds. The ground for planting cauliflower should be very rich. They thrive besl in rich, sandy soil, and require plenty of moisture during the formation of the head. The Italian varietii — hould be -own from April till July: the latter month and June is the best time to sow the Early Giant. During August, September and Oc- tober, the Lenormand. Half Early Paris and Er- furt can be .sown. The Half Early Paris is very 84 THE CAULIFLOWER. popular, but the other varieties are just as good. For spring crop the Italian kinds do not answer, but the Early French and German varieties can be sown at the end of December and during January, in a bed protected from frost, and may be trans- planted into the open ground during February and as late as March. If we have a favorable season, and not too dry, they will be very fine; but if the heat sets in soon, the flowers will not attain the same size as those obtained from seeds sown in fall, and which head during December and Janu- ary." In the Texas Farm and Ranch, H. M. String- fellow, of Hitchcock, Galveston County, gives an account of his success with American grown (Puget Sound) seed of Henderson's Snowball cauliflower. He says: " After two years careful trial, I have found this seed every way superior to the original imported stock, good as that was, for our hot climate. The plants are much more robust, make equally as compact but larger heads, and what is most re- markable, they mature here fully two weeks or more ahead of the imported seed. Nearly every plant will make a marketable head, and they always sell for fully double as much as cabbage. " These American seeds begin to head about the first of November, and are nearly all gone by CAULIFLOWER IN THE SOUTH. S5 Christmas, which gives ample time to get the crop off in any part of Texas. ''The cauliflower is emphatically a fall vegetable and seems to require for its perfect development a gradually decreasing temperature. The Beed bIk raid be sowed from the first to the fifteenth of July, in a frame. Make the ground very rich, and if you rise salt, which I consider almost rib essential for this crop, turn it under deeply at tic first plowing. In fact. -;ilt and potash had better 1"> deeply worked int.- the soil always, as it will not do for either t" come in contact with tin- roots of a newly -.•t plant. •• I'ntil recentl} 1 have always thought that it would injure a plant to set it in soil fco which cot- tonseed meal had \«-<-\i Lately applied. But exper intents made in the Last few weeks prove that it i- not only not injurious, bui that cabbage plants grow off with wonderful vigor when the meal was applied the daj before the plans were set. "It will pay to subsoil for cauliflower, in order to give them all the moisture possible, though they will stand a drouth in the fall equally as well as a cabbage." In this connection may he mentioned the follow- ing account of cauliflower growing at Durango, Mexico. sent to the Gardener's ('/tr<>iti<-l< in L853: The writer says: "Of the culinary vegetables, 8Q THE CAULIFLOWER. none excel the cauliflower, which attains such a size that a single head measures 18 inches to 2 feet in diameter, and makes a donkey load. The gigantic cauliflower is not distinct from our European species, but is solely produced by a cultivation which necessity has dictated. Being one of the Northern vegetables that degenerate or bear no seed if not annually procured from Europe, it is propagated by cuttings. After the heads are gathered the stubs are allowed to throw out new shoots, which are again planted and have to grow two years, producing the second, the enormous heads." The following from Woodrow's " Gardening in India," (4th edition, Bombay, 1888), contains many interesting points of suggestive value for the the extreme South: " Cauliflower, being a delicate plant, always needs great care and attention in its cultivation, but much less care is necessary in this country than in Europe. The soil most suitable is a rich friable loam, such as occurs in the black soil of the Duccan, the alluvial tracts in the basin of the Ganges or Nerbudda. Thorough working of the soil is necessary, and in stations where the market price of cauliflower is usually over four annas per head, as is the case in many parts of Southern India, the crop is well worth extra care in the CAULDfLOWEB IX THE SOUTH. 87 preparation of the soil. This process should be begun shortly after the rains, when the soil is easily plowed or dug. It should then be turned up roughly to a depth of a foot or tifteen inches. A month later the clods should be broken with the mallet oi clod crusher, and the plow put through the ground a second time When tin- -nil has weal a few weeks, the scarifier or cultivator should be i-iin over it once monthly until May. At that time good decayed cow dung or poudrette should be spread one inch deep, and any close growing crop which i- not valuable, Mich as sunn, tag, chanamoo, or Crotolaria should be sown to keep down weeds and encourage the forma tion of nitric acid in tin- - ril, which has been pr< t<> be effected t<» a greater extent under a crop than on bar.- soil. During dri weather in August the crop should be pulled up and the ground plowed or dug and the crop buried in the trenches t<> act preen manure, and the land prepared for irriga tion. The seed bed should be prepared by thorough digging and mixing about an inch in depth of old manure; wood ashes and decayed sweepings having a quantify of goat or sheep dung in it is well suited for the seed-bed at this season. Cow dung is apt to have the larva of the dung beetle in it — a very large caterpillar which destroys young plants 88 THE CAULIFLOWER. by eating through the stem under ground. The bed having been thoroughly watered, the seed may be sown broadcast or in lines, and covered with a quarter of an inch of fine, dry, sandy soil, and shaded from bright sunshine. When the seedlings appear, gradually remove the shade. The most convenient form of bed is not more than four feet in width, the length being sufficient for the ground to be planted. One ounce of seed is sufficient for a bed fifty feet square, which will give sufficient plants for an acre if the seed is good. Sowing should be made once in ten days, from the middle of August till the end of September. If the garden has been neglected, or the district remarkable for the quantity of grubs that yearly come out in August, spread a considerable part of the garden with a thick coating of stable litter or dry leaves and burn it, prepare the seed bed in the middle of the burnt space, and soak two pounds of saltpetre in water for one hundred square feet, and water the bed with it for at least two weeks before sowing the seed. When the seedlings have acquired about five leaves, and the ground to plant is ready, lift the young plants gently on a cloudy day, and plant them out two and one-half feet apart each way. If brigh.t sunshine comes out, shade the newly moved plants with broad leaves, and water them daily with the watering pot for a few days, besides CAULIFLOWER IN THE SOUTH. 89 irrigating sufficiently to keep the soil moist. After- wards, hoeing, picking grubs and replacing the losses from the seed-bed must be attended to. The selection of sorts is a serious matter in cauli- flower culture, because many sorts grow only to leaves in some climates, and great loss has been met with by some people in consequence of getting the wrong variety. The variety known to English seedsmen as Large Asiatic, has established itself in the Northern Provinces, where a good head of cauliflower is procurable in December for one half anna. In Bombay the same would cos! ten times that sum. The Beed of this variety is remarkably cheap in the districts it bears Beed in. From Shajehanpore I bought Large quantities at Els. 2 per pound, while the pri< I seed from England was R& 2 per ounce. This sort is perfectly reli- able when properly cultivated, but it is considered inferior in flavor and delicacy to English sorts, and its season is very short. It appears to run to seed when January comes, at whatever time it may have been sown, while English varieties come into use from the bee-inning of December to the end of February according to the date of sowing. Among European varieties, -uecess will gener- ally be met with by sowing Early London and Walcheren. The different Giant and Mammoth varieties advertised in seedsmen's catalogues should 6 90 THE CAULIFLOWER. be grown as extras, and if one is found to suit the soil and climate of a particular station, it may be grown more extensively afterwards; my experience with those varieties has not been happy." THE PACIFIC COAST. Fine early cauliflowers are grown in California under irrigation, and marketed as far east as Chicago. Oregon and Washington include a large area adapted to cauliflower growing, and this favor- able territory extends northward into Alaska. The cool, moist climate of the Upper Pacific coast resembles that of England, where cauliflowers are so extensively grown. There are few good markets yet in this region, hut the rapid growth of the cities which exist affords promise of a large future demand for this vegetable, which is likely to come into more general use as it becomes better known. Professor E. R. Lake, of the Oregon experiment station, states that some parts of the Oregon coast are well adapted to the cauliflower, but that other interests and lack of transportation facilities have thus far prevented its cultivation for market, the bulk of the crop sold there coming from California. He adds that the Chinese in the vicinity of Port- land cultivate this vegetable, but that their peculiar methods are not yet understood. THE PACIFIC COAST. 91 Some ten years ago experiments were begun by one of our seedsmen in raising cauliflower and cabbage seed on the alluvial tide lands on the shore of Puget Sound. These lands, after being diked and drained, proved to be remarkably well adapted to the growth of the cauliflower and its seed. Others have since engaged in growing these seeds in the same region, and the business is assuming large proportions. An account of this enterprise may be found in the chapter on Seed. CHAPTEE VI INSECT AND FUNGUS ENEMIES. The insect enemies of the cauliflower are the same as those which attack the cabbage and other related plants. The four here mentioned require to be specially guarded against In preparing these notes I am indebted to Mr. L. O. Howard, of the Department of Agriculture, at Washington, for essentia] aid. Flea Bej ple < Phyllotrea ttriolata, Pabr).- This insect, also known as the "ground flea" or "Jack," seldom attack- the plants except while growing in the open ground, and is most troublesome in warm, sheltered situations. A safe preventive, therefore, is to grow the plant- in beds or frames elevated about three feet from the ground. The objection to this method, aside from the extra labor involved, is the necessity of almost daily attention to Bee thai the soil does not dry out. A supply of water must be conveniently at hand if this method is used, and it is desirable also, to prevent the beds drj ing out too quickly, to have the earth at least eight inches deep. In hot-beds this insect is seldom trouble- some, being probably repelled by the fumes from the manure used. When the seed is sown in the 94 THE CAULIFLOWER. open ground, as practised by many large growers, an extra quantity should be used to ensure against almost certain loss of some of the plants by the flea beetle. The soil should be rich and fine, so that the plants will pass the critical stage as quickly as possible. Sowing radish seeds with the cauli- flower is practised by some, as this seed costs but little, and the radishes, coming up first, are attacked by the fleas, which, to some extent, saves the cauliflowers. When the fleas appear, almost any kind of dust will keep them in check somewhat. Lime and ashes are used, but plaster, which adheres to the leaves better, seems equally good. I have had good success with rancid fish oil, mixed as thoroughly as possible with water and sprayed upon the plants. An emulsion made of the oil, in the same manner as hereafter described for kero- sene, would enable it to be used to better advantage. A decoction of tobacco, or fine tobacco dust, are standard remedies for this insect. Cut Worms. — Cauliflower plants being fully twice as valuable as cabbage plants, and it being of more importance to have them started at the proper time, it is necessary to give greater care to protect them from cut worms. Absolutely clean land contains no cut worms, but such land is seldom used on which to plant cauliflower. Sod land, which is generally used, is nearly always full of cut worms. A multi- INSECT ENEMIES. 95 hide of remedies have been proposed for this pest, but few of them are of much value. The worms are most abundant and destructive in the latitude of Xew York during the month of May. Fortu- nately, cauliflowers are usually set out either earlier than thi<. for the early crop, so that they become well established and oul of reach before their depre- dations seriously begin, or else, for the late crop, thej are 3e1 toward the Last of June, after the worms have begun to pupate, and are no longer troublesome. Until recently, digging and killing the worms by hand seemed, to be almost the only practical remedy. Of late years, trapping the worms under banches of grass "i- cabbage leaves, scattered over the ground preparatory to Betting the plant-, ha- been si i!1\ resorted to. An improvement upon this method, recommended by the Entomologist of the United States Department of Agriculture, is now in ose, and gives excellent satisfaction. It consists in poisoning with Paris green the leave- used to trap the worms, so that there i- no need to collect and kill the worms by hand A good way to do this is to spray with Paris green, in the usual way. a patch of young clover, then cut it ami scatter it in small bunches over the cauliflower field a day or two before setting the plants. For the protection of a few plants in the garden, an effectual preventive against cut- 96 THE CAULIFLOWER. worms is to surround the stem with a cylinder of paper or tin. This need not touch the plant. One should expect to lose some plants, however, by cut worms, and be prepared with good plants to fill the vacancies. Cabbage Maggot (Anthomya brassicce, Bouche"). — Dr. J. A. Lintner, State Entomologist of New York, says of this insect: " This is probably the most inju- rious species of the Anttiomyiidw, as its distribution is very extensive, both in Europe and America, and it has shown at times such capacity for multiplication as to cause the entire destruction of cabbage crops. It commences its attack upon the young plants while yet in the seed-bed and continues to infest them, in several successive broods, until they are taken up in the autumn. The larvse operate by consuming the rootlets of young plants, and by excoriating the surface and eating into the rind of older ones, or even penetrating into the interior of the root. When they abound to the extent of seriously burrowing the stalk the decay of the root frequently follows in wet seasons, and entire fields are thus destroyed." The same insect attacks the turnip, cauliflower, and probably other plants. A closely related spe- cies is very injurious to the radish. The presence of the insect most frequently becomes manifest upon the cauliflower about two weeks after the INSECT ENEMI1 3. 91 plants are set out, and is recognized by the plants ceasing to grow, and wilting or assuming a bluish appearance. Such plants should be at once re- moved, together with the earth immediately sur- rounding the root, and fresh plants which have Ihmmi held in reserve Bel in their places. The only satisfactory remedies are preventive ones. The Beed bed should be composed <>f soil taken from the woods, or at least from some place where no cabbages or similar plants have been grown. But the most important precaution is to avoid growing the crop year after year upon the same ground, especially after tin' insect has made it- appearance. The following remedy, given by Francis Brill, in his pamphlet on " ( lauliflowers," is worthy of careful trial. Mr. Brill Bays "The ravages of the root maggot have mad.' the growing of early cauliflower, and even early cabbages in many sections, almost an impossibility, bnt there is a remedy, when the maggot has attacked the roots of the plants, which may be known by a tendency of the Leaves to wilt and droop in the heat of tlm day. very much the same as when affected i>y club root. Dissolve Muriate of Potash (analyzing 45 per cent actual potash I in water in the proportion of one tablespoonful to the gallon; or double the quantity of Kainit or common potash salts (13 per cent, actual potash). Apply this directly to the roots, about one gill to each 98 THE CAULIFLOWER. plant, whether seemingly affected or not, for the maggot will have done much harm before the plant will show it, repeating the application as occasion may seem to require. In sections where these maggots have been prevalent it will be well to make a solution of half the above strength, and when the plants are nicely started apply in the same manner as a preventive. Care and judgment must be used not to overdo the matter, thereby killing the plants as well as the maggots. Exper- iment a little at first." H. A. March, of Washington, says: "The best thing that I have found for the maggot is a poor grade of sulphur, sulphur before being purified, that smells very strong. Sprinkled over the plants it seems to drive the fly away." Cabbage Worm {Pier Is rapce, Koch). — The im- ported cabbage worm, now known all over the country, is the most troublesome enemy which attacks either the cabbage or cauliflower, and the most difficult one with which to deal. It seldom wholly destroys the crop, asnd is generally a little less destructive after a few years than it is at first, being kept in check by its natural enemies. It never disappears, however, and its numbers cannot be materially diminished for any length of time by artificial means. Among the partial remedies in use are the following: INSKt'T ENEMIES. 99 1. Catch the butterflies with a net when they first appear in spring, before they have laid their eggs. This may keep the insect in check for a year or two when it first makes its appearance, as the butterflies are comparatively slow fliers, and may be caught without much difficulty by a Bpry boy, especially in the morning when the air is damp. 2. Early id the season keep the young plants excluded from the butterflies, and the whole place Tree from everything else of the cabbage tribe, except one or m»»r»' patclie- uf rutabagas or rape, on which the butterflies will lay their eggs. This piece is to be then plowed under. 3. Hand pick the worms from the plants after they are set out. for the first one or two b or until the worms heroine very aumero I. Spray with kerosene emulsion, made by using two gallons of kerosene, one half pound of common or whale oil soap, and one gallon of water. Dis- solve the soap in the water, and add it. boiling hot, to the kerosene; then churn, while at least warm. for five or ten minute-, by means of a force pump and spraying nozzle, until the mixture loses its oiliness and becomes like butter. When used, dilute one part of the emulsion with about fifteen of water, and spray it upon the plants by means of a force pump and -praying nozzle. This emulsion 100 THE CAULIFLOWER. is also excellent for the cabbage louse and many- other insects. In the report of the United States Department of Agriculture for 1883 may be found a description and figure of a suitable spraying apparatus. 5. Pyrethrum, one ounce to four gallons of water; or, better still, mixed one part with about twenty parts of flour and applied while the dew is on, is an effectual remedy. 6. Hot water, at 130° Fah., will kill the cabbage worms and not injure the leaves. Boiling water, placed in sprinkling cans and taken directly to the field, will be about the right temperature by the time it can be applied. Experiments with a few plants may be needed to enable one to get just the right temperature to kill the worms and not injure the plants. 7. Take half a pound of London purple to thirty pounds of finely pulverized dust of any kind, the finer and drier the better; mix thoroughly, passing all through a meal sieve. Dash a small pinch into the heart of the plant, so that it will settle as dust on all the leaves. Eepeat after every rain. Half a pound will serve for one application over forty acres. Store any that remains in a very dry place until again wanted. 8. Professor Gillette, of Colorado, finds the best remedy to be Paris green, thoroughly mixed, one FUNGUS DISEASES. 101 ounce with six pounds of flour, and dusted lightly over the plants while the dew is on. FUNGI - DISEASES. There are several parasitic fungi which are more or less destructive to the cauliflower at different stages of its growth. The principal diseases of the cauliflower due to fungi are the following : Si em Rot. This Is an old disease, which attacks the cauliflower, cabbage and other vegetables in wel seasons. It has received various other names, such as "consumption," "humid gangrene,'' etc. Professor Con i»'-. ' who has studied this disease in Italy, 1" it to be the same as the "humid gangrene" which occurs id Germany, and which is there attributed to the parasitic attack of the fungus known as Pleospora Napi, Be finds this *Bull. Soc. Bot. France, 1886 Rev. Mb., p. 1. La cancrena del Cavolo Fiore Lagangrem humide du Chou-fleur par M. Le Professor < >. Comes [Atti del /.'. Inatituto f a partial failure of the potato crop through rotting oomee the news from various points on Eastern Long Island that the cauliflower crop has almost totally failed through the samecause. In Manor- ville the crop has not sufficiently developed in some of the fields to warrant picking, and in Mat tit nek ami east of that place the rotting will result in an almost total loss. In a few cases there is not yet any indication of rot, but the farmers are afraid to tie the plants up lest rotting ensue. " In East Moriches, Orient, and the near vicinity, the yield will not be of sufficient value to pay for plowing 104 THE CAULIFLOWER. extent, by permitting a more free circulation of the air, thus drying up the moisture on the plants and thereby lessening the opportunity for the germina- tion of the spores. The increased distance may also diminish the chance of the spread of the spores from plant to plant. When this disease appears upon the early crop in hot-beds or cold frames it may be kept somewhat in check by giving as much air as possible, and taking care not to apply water to the leaves. Damping Off. — This is usually due to a species of Pythium (a fungus closely related to that which causes the potato rot), which attacks the young plants soon after they germinate. The remedy is, to give the plants plenty of air until their stems become strong enough to resist its attacks. An the ground, not to speak of the other expenses which have been entailed. Through the Hamptnos careful observations failed to reveal scarcely a single successful crop. " Last Saturday Henry T. Osborn, of East Moriches, tied up 2,000 heads and on Monday he cut enough to fill 30 barrels. He let them lie in his barn over night, and the next day not a barrel of them was fit for shipment to market. " George Cooper, of Mattituck, planted seven acres of cauliflower which he thinks will prove a total loss. And so on the reports come from many East End farmers. The recent heavy rains are generally assigned as the cause of the failure." FUNGU8 DISEASES. 105 additional precaution sometimes employed is to grow the plants in pans or small boxes and water them only by Betting these in a tank of water of nearly the same depth, allowing the water to soak into the soil, but not touch the plant-. The disease seldom troublesome on plants grown thinly in the open air. If it makes it- appearance, water 'thoroughly, but not too often, and Bprinkle i\vy Band over the Beed bed among the plan: Blaob Leg or Mildew. — This is a disease which attacks the stems of young plants which are being wintered over. It is undoubtedly due to one or more species of parasitic fungi, but I do noi find that the subject has been Btudied. Doubtless the rapture <»{* the bark by alternate breezing and thawing gives the fungi an opportunity bo attack the plant. The disease is prevented and kept in check by keeping the Beed bed <\v\. \n occasional dressing of Band, lime, wood-ashes or rubbish of any kind, is useful. *A series of articles upon "damping off" maj found in the American Garden for L889, pp. 347 9. CIIAPTKK VII. CAULIFLOWER SEED. With no vegetable is it mon 1 important to have good seed than with the cauliflower, and in none is there a greater tendency to deteriorate. On this account less dependence is to be placed upon named varieties than in -ome other cultivated plant-, and greater need is required to secure carefully selected strain-. Owing to peculiarities of soil, climate and Beason, and the different degrees of care given )>v the different growei Is of the same variety may be better from one source thao from another. On this account, when a variety is found adapted to one's needs it is well to use the same variety, and obtain it from the same source year after year. Cauliflower Beed is mostly grown in Europe, chiefly in Holland and Germany, to some extent in Italy and France, and Less in England. One variety, the Large Asiatic, - 1- abundantly in Northern India. There area few localities where the seed is successfully grown in the United Stale-. In Europe the dwarf early varieties are chiefly grown in the north, and the large late varieties at the south. In the Bouth the seed is most easily grown, and southern seed brings the lowest price. 108 THE CAULIFLOWER. Mcintosh states that cauliflower seed seldom ripens in Scotland. In England, as I have said, it is grown to a limited extent, but not so much as that of broccoli. The seed plants are there selected in June, at the time of heading, and allowed to stand until the seed matures. Mr. Dean states that his Early Snowball produces in warm, early seasons better seed in England than anywhere else. Loudon, in his " Encyclopaedia of Gardening'' (5th Ed., 1827) quotes Neill, as saying that "Until the time of the French Revolution, quantities of English cauliflower were regularly sent to Holland and the low countries, and even France depended on us for cauliflower seed. Even now English seed is pre- ferred to any other." A later English writer states that the English prefer Dutch seed and the Dutch English seed. Most of the seed now used in England, as well as nearly all of that sold in this country comes from Holland, France and Germany. The climate, especially of Holland and North Germany, is par- ticularly favorable for the production of tine strains of seed, especially of the dwarf early varities. Mcintosh ("Book of the Garden," 1855, Vol. II, p. 116) says: " Our best cauliflower seed is imported from Holland, and for its quality we have much greater reason to thank the better climate than the growers, who are not over particular in the matter, as Dutch cauliflower seed is sure to sell." ' ML1! I.oWER SEED. 109 The Mediterranean varieties are generally large, and require for the most part too long a season to be popular and successful in this country. As dwarf varities have been produced, the cultivation of this vegetable in Europe has extended Farther north. As already state.], when the cauliflower was firsi cultivated in Prance the island of Cyprus was the only place where it was known to 3ee I. and for a time the plant was knowo in England under the name of Cyprus ( 'olewort. Although mosl of the Beed Osed in the United States is still imported, American growo appears to give good satisfaction and is moderate in price. Professor W. J. Green, of the Ohio ex- periment Btation, who tested Puget Sound seed in 1889, reported as follows: "The mosl remarkable examples [of the superiority of Northern growD seed] are found in the Pugel Sound cabbage and cauliflower seed, which show greal vitality and consequent vigor in growth of plant. We have received numerous samples grown in thai region by H. A. March and A. (r. Tillinghast, brother of Isaac Tillinghast, the seedsman. These seeds were very large, full of vitality, and the plants uncom- monly vigorous. At transplanting time the plants were nearly twice the height of others of the same variety, while the difference in color was very marked. This robust habit continued to manifest 110 THE CAULIFLOWER. itself during a greater part of the season, but as maturity approached, the variation was less and less marked, until at last the others had caught up, and there was no perceptible difference." No change in time of maturity or habit of growth was noticed. Mr. Brill, of Long Island, states that to secure seed there it is best to winter over the partially headed plants in a cold frame or cellar, and set them out early in the spring. The summers are so warm there, however, that except in particularly favorable seasons but little seed forms. Several excellent early varieties have originated on Long Island, and there is reason to believe that hot, changeable climates, though unprofitable for the growing of seed, are particularly favorable for the production and maintenance of early sorts able to head in hot weather. It is perhaps for this reason that England, Den- mark, and Central Germany have produced more early varities than Holland, France and Italy. The dry calcareous soil of some parts of England appears to be particularly favorable to the produc- tion of early varieties. In the vicinity of Boston, cauliflower seed has been grown to some extent, especially the variety known as Boston Market, which was formerly very popular there. James J. H. Gregory writes me 0AT7LIFLOWEB SEED. Ill under date of March 3d, 1891, that he raised 60 pounds of seed of the Boston Market from 500 plants, where from the same number of plants of the Snowball and Extra Early Erfurt, grown under pre- cisely the Bame conditions, he obtained less than a great spoonful. The seed was raised on an island used expressly for thai purpose. It is a custom in England and Holland, where the seasoD le too short for the Beed to ripen per- fectly, to diminish the number of - I -talks on a plant by cutting oni the centre of the head. The flower-stalks require to be supported by stakes, and when th" see l is nearly mature to be guarded from birds. A plaster cat is recommended as a good scarecrow, especially if it- position is changed ever} few day-, so thai the bird- will continue to think that it is alive. Cauliflower - 1. a- is well known, is smaller and inferior in appearance to cabbage seed, and always contains a considerable proportion, which is shrunken and worthless. This pi tor seed is re- moved from the crop as much as possible before it is sold. This shrunken condition arises from the fact that a large -hare of the flowers fail to set, and many of the pods n good plants ami an early Btart in the spring, for we raise two crops the same season, ami an earl) ErOSt <>n OUT unripe Beed 18 BUTO t«» ruin the crop. Now, to -'■! the plants out and make them grow from the Btart, a 1< tretched along one of these tlat ridges, a l- along, and with a three f«><>i marker mark- the spots for the plan' man follow- with a hoe and make- a hoi.-, about the size of a quart dish, to receive each plant. During the winter we have gathered up 200 or :!<>w our onderdrains come into play, for all of the surplus water ie drained off in about three days, and we can start the cultivator. We cultivate do... up to the plants, [f we break the leaves off it doesn't matter, for the) fall off any way as bood as the Beed Btalks start This water- ing gives the plants Qew life and they -tart off for a second crop, or become biennial- the firs! war. The watering and cultivation are kept up once in 1<> davs until the seed-stalks are so large that they cannot be run through without breaking the plants. The seed ripens from the middle of September to the last of October, according to how good a start was made in the spring. 120 THE CAULIFLOWER. "The expense and trouble are not over yet. The seed is ripening about the time our rainy season sets in, and we don't see the sun once a week on an average, so that our seed must all be dried by fire heat. Our dry- houses are 30 x 20 feet, and 18 feet high with 2x6 inch joists running across the houses in tiers, on which we hang the seeds for drying. A brick furnace is built in the middle of the house, with the flue running through the roof. " We usually make three cuttings. As soon as the pods on the center stalks begin to turn yellow, and the seed a light brown, we make our first cutting. From one to three plants are put in a pile and tied with binding twine. The bundles are taken to the dry-house on wheelbarrows, made with racks on purpose for carrying the seeds. A cloth is spread over the rack to catch any shelling seeds. A man carries about 100 bunches at a load and passes them up to a man in the house who hangs them on nails driven for the purpose. The seed is allowed to hang a few days to thoroughly ripen before firing up. We aim to keep the heat in the top of the house at about 80° until the seed and stalks are dry. "The bundles are now taken down and laid upon a cloth where they are crushed by walking on them. Grain sacks are then filled with the stalks and pods CAULIFLOWER ON PUGET SOUND. 121 as full as they will tie up, and the contents are thrashed in the sacks with a Hail. The seed is then sifted from the stalks and taken to the fanning- raill, and after putting it through the mill two or three times, we set the boys to rolling it. For this purpose we have a board two and a half feet long by one foot wide, with thin strips nailed on the sides to keep the seeds from rolling off. A boy sits down on a cloth with a pan of Beed by his Bide, and holds one end of the board in his Lap, while the other end rests od the cloth. He puts a handful of seed on the top end of the board and gently shakes it. All of the sound plump s I- run off on to the cloth, while the shriveled - Is, bits <>f Btalk, dirt, weed seeds, etc., remain on the board. A smart Indian boy will clean ten pounds a day. at a cost of 50 cents and his board. Now the seed i^ sacked in double cotton sack^. holding about ten pounds each, and is ready for market." In a subsequent paper the same writer said, in answer to inquiries upon the subject, that the cauli- flower and cabbage readily mixed, but that there was little dauger of their doing so in his locality, as the cabbage was nearly out of flower before the cauliflower began to blossom. To make the matter certain, however, boys were sent to every neighbor- ing cabbage patch to clip off all straggling late blossoms that remained. Only one variety of cauli- 8 122 THE CAULIFLOWER. flower, or strains of one variety, is grown by him for seed in any one year. The following letter from the same writer ex- plains itself: " Pidalgo, Washington, April 3, 1891. " Mr. A. A. Crozier, Ann Arbor, Mich. " Dear Sir ; — Your letter of inquiry received. In answer would say, I am the original cauliflower raiser in the Puget Sound country. In 1882 I dis- covered that by wintering the plants over in cold- frame, and keeping them growing all winter, those that were transplanted ivithout wilting would form heads, and then throw seed- stalks in time to form seed before frost, if they were continually wet with tepid water after heading. The first seed that was put on the market was sold by Francis Brill, River- head, L. I. Since then I have furnished some of the largest firms in the country with seed, and the seed has given perfect satisfaction. There is a secret in raising good seed that I don't care to give ' away. Several of my neighbors have tried to raise the seed, and I believe some of it has been put on the market, but it has proved inferior for the want of skill in knowing ivhich heads to seed from, as all heads will not do to seed from, even though they may appear perfect to an inexperienced eye. It's skilled labor that produces No. 1 seed. ( A! LIFLOWER ON PUGET BOUND. 123 "I enclose you my circular, with reports from growers and dealers, also quite a few from the experiment stations. I have a large number that I have not printed, as they came too late for this year. The business has grown from a few pound- in 1882 to nearly 300 pounds in L890. I think in the near future, thai Pugel Sound will grow all of the cauliflower Beed that will 1"' grown in the country. Cabbage s 1 is also grown to a large extent. I raised about two tons Last year, and there probably will be ten tons raised on Puget Sound the coming Bummer. "Cabbage and cauliflower are grown to a consid- erable extent both in Oregon and Washington, though California Bends our first to this market •• Son ask me for an account of my Early Perfec- tion or "No. • '." It was a sport or a "stray Beed," found among some Erfurt Earliest Dwarf imported Beed, and being the first in the field t<> form a head bj over a week, L naturally saved it for -•stock Beed," and as it propagated itself perfectly, and was perfection itself, I named it Earl} Perfec tion. I am not aware of another by the name of Perfection on the market — never saw it in the seedmen's catalogues. Early Padilla and Early Long Island Beauty, by Brill, are the same; they originated with me, are a selection from Erfurt Large, and are early aud large. 124 THE CAULIFLOWER. "All of Tillinghast's Puget Sound cauliflower seed has been grown by me. I have also grown all that Francis Brill has put on the market. "D. M. Ferry & Co.' s Early Puritan originated with me, from a sport of Henderson' s Snowball. I sold them the stock for two years. "Yours Truly, H. A. March." CIIAPTKR VIII. VARIETIES. The varieties of cauliflower differ among them- selves less than those of most other vegetables, and their characters are less lirmly fixed Theiz tendency to degenerate, especially under unfavor- able conditions, and the readiness with which they may be improved by selection, has given rise within recent years to numerous so-called varieties, some of them but slightly differing from those from which they originated. These have frequently received the names of the - Ismen who first seni them out. Many of these - Ismen's varieties have dropped out of cultivation, as well as other varieties which have appeared from time to time, but which have not possessed sufficient distinctive merit Some varieties, from not having been kept up to their original standard, have reverted to those from which they -prang, or become so like them that their names have come to be regarded as synonyms. Nevertheless, all such names have been brought together in the following catalogue, and all the obtainable information given concerning the vari- eties which they represent. The testimony given is sometimes contradictory, either from want of 126 THE CAULIFLOWER. proper observation on the part of the writers quoted, or from differences in the seeds sold under the same name. This is necessarily somewhat con- fusing to one who is looking up the merits of a variety, but it will form a better basis for judg- ment than would a mere descriptive list, without reference to dates or authorities. It is practically impossible to make a satisfactory classification which will include all the varieties, and they have therefore been arranged here in alphabetical order, as being most convenient for reference. Nearly all of the most popular varieties have, however, characters sufficiently distinct so that they can be easily recognized. Some have short stems, others long ; some are early, others late ; some have upright leaves, others drooping; their color varies from grassy to bluish green; the heads vary from snow-white to cream -colored, and in two or three varieties classed with the cauliflowers they are reddish or purple, as in some of the broccolis. The form of the head varies from flat to conical. Most of our varieties have come from a few stocks whose characters, as well as those of their descend- ants, seem to have been largely determined by the locality in which they originated or have long been grown. The Algiers, Paris and Erfurt groups are examples. In each of these groups there is a series of varieties, differing mainly in size and earliness. VARIETIES. 1 2 i In the Erfurt group the production of early varieties has been carried farthest, owing doubtless to the character of the climate, as well as the greater Bkill employed in their selection. The early varieties, particularly of this group, are characterized by having comparatively small, narrow and upright leaves, and a rather short stem. A partial list of varieties, arranged in the order <>f earliness, follows the catalogue An\\\. i. see Laingfa Early Advan Alabaster [ntroduced t<> the general public l>v .J.>hn-«. n & Stokes in l s '.»<>. In their cat aloerue for that year these Beedsmen say: "Our Early Alabaster was originally a >|><>rt from the finest German Btraio <»f the selected Dwarf Erfurt, one extra fine head appearing some ten days in advance of an) other in the crop of one of the largest and most expert cauliflower growers on Long Island in L881. The seed of this was Carefully saved by him. and from it OUT stock has been brought up."' The seed of this variety has all been grown on Long Island, and it was all taken by Long Island gardeners until 1889, at which time there were said to be hundreds of acres of it in cultivation in Suffolk County, where it originated. [See Frontispiece.] Algiers, (Probably includes Large Algiers and Large Late Algiers). — Yilmorin, in 1883, described 128 THE CAULIFLOWER. Algiers as follows: "Extremely vigorous, stronger and better developed than the Giant Naples, [Veitch's Autumn Giant] ; leaves very large, undu- late, almost curly, of a very deep and reflective glaucous greeD ; stem large and strong, rather tall ; head remarkably large, fine and white. In habit of growth it approaches the Half Early Paris, but in time of maturity it agrees with the varieties of Holland and England. It is especially adapted to open-air culture in a warm climate." M. May, of France, placed it in 1880 just before Giant Naples in maturity, with a little shorter stem and little less ample foliage. He said: " Late, but of gigantic size; leaves large, long and numer- ous, of a glaucous green, and surrounding well the head, which becomes as large as those of our native varieties, and is snow-white and exceedingly fine. Specially suited to warm climates. In our country it may be sown in September, and gathered the following August." Rawson, a seedsman of New York, said in 1886: " A large and very popular late variety, and one of the very best for the market. This variety is largely grown for the New York market. It is one of the largest in cultivation, and always sure to head." Frotzer, of New Orleans, describes it as a French variety of the same season as Lenormand Short- stem, but a surer producer, having taken the place VARIETIES. 129 there of other second- early kinds since its intro- duction. At the Ohio experiment station it proved unsuited to the climate. A writer in the American Agriculturist for 1889 stated that this variety was formerly largely grown in Suffolk County, Long Island, but that for the past two or three seasons it had done poorly, and would not be grown in the future. Its large size required the plants to be set four feet apart. Alleaimi: [Early Alleaume, Dwarf Alleaume). — This variety, originated by an intelligent market gardener of Paris; was. according to the originator, one of tin' best for cultivation under frames. Culti- vated there in the open ground, that is to sayi sown in June and planted »»ut in July, it has given remarkably good results. It is a little below medium height, and has a very short stem. Its oblong leaves are of a light graj i.-h green. The head is of medium size, very white, tine grained, of first quality, and early. It is a variety of great promise. This is the statement of the editor of Re rue Horti- cole in 1884 In 1888, Mr. Sutton, of England, calls it a distinct, dwarf, compact, French variety, having creamy-white heads, and coming in after Sutton's Favorite. In L890, Yilmorin quotes it as a very early dwarf, short-stemmed variety, espec- ially good for forcing. In 1885, W. A. Burpee offered an " Extra Early 130 THE CAULIFLOWEK. Alleaume," which he described as " stem very short, leaves long, entire or very little lobated, of a grayish- green color, forming a close protection to the head, which is large, line grained and pure white." This is probably the same variety as above. Alma [Waiters Alma). — Hackett sells this as a new English variety of large size, firm, and sur- passing in excellence the Walcheren. There was, however, a variety named Alma, probably the same, growing at Paris in 1857 (see Jour. Cent Soc. Hort France, 1857, p. 422). In 1865 Waite's Alma was considered by some to be merely the Early London, and by others to be the same as Walcheren; at least, seeds of these two varieties had been sent out for it. American. — Seed of a very early variety bearing this name was sent by William Ingell, of Oswego County, New York, to the editor of the Country Gentleman, in 1861. Mr. Ingell, who named the variety, does not state whether he grew the seed or not. In 1889, Bailey's " Annals of Horticulture" contained the name " American," with American Beauty as synonym. Ancient Lenormand, see Lenormand. Asiatic {Early Asiatic, Large Asiatic, Large Late Asiatic, Bur d' Angleterre). — These seem to be substantially one variety, the terms "early" and VARIETIES. 131 " late " being in this, as in some other cases, applied by different seedsmen to the same variety, when, as in this case, it is of intermediate season. Since the introduction of such extremely early sorts as the Extra Early Erfurt, this and other mid- season varieties are more often called "late." The Asiatic seems to Lav.- originated from the Early London, of which it is regarded as merely a stronger growing and later variety. The first men- tion I tind of it is in Havey'a Magazine,™ L845, where Large Asiatic and Walcheren are called the two most Doted varieties. In L849 the Bame maga- zine Btates thai it was Benl oni by the Londoo Horticultural Society. In L850 a writer in the < "'' 1 ' >" '■' ( hronicle mentions this and Walcheren as his two favorite varieties. In 1854, J.D.Browne describes the Large, Late Asiatic in the report of the United Btates Department of Agriculture as larger and taller than Early London. In ls..-> this variety is mentioned in the American edition of "NeilPs Gardener's Companion" as having recently come much into use. As this edition was taken from the fourth Edinburgh edition, the actual date here referred to was probably much earlier. Three other varieties, scarcely differing in character, are mentioned— the Early, Late and Reddish stalked. The Large Asiatic is now extensively grown in Northern India, where it seeds freely, but has a 132 THE CAULIFLOWER. short season, and is not considered as delicate or fine in flavor as the ordinary English varieties. Autumn Giant, see VeitcK's Autumn Giant. Baltic Giant. — In Burpee's " How to Grow Cabbages and Cauliflowers" (1888), Mr. J. Peder- sen, of Denmark, gives the following account of this variety: "A new variety of large, late cauli- flower, originated in these northern regions, and which I propose to name Baltic Giant, is very hardy, of robust growth, and produces very large and solid dazzling white flower-heads. A friend of mine writes from the Baltic island of Bornholm that in mild seasons he has left this splendid late variety in the open ground as late as Christmas, only protected by a leaf or two bent over the heads." The variety is being tested in this country by W. A. Burpee & Co. Berlin Dwarf. — Rawson says: "In earliness, size and quality it resembles the Snowball." Gregory, in 1$90, makes the same statement. Best of All. — An early variety mentioned in Gardening Illustrated, 1885, p. 438. Black Sicily {Large Black, Dwarf Early Violet Broccoli). — Vilmorin says : "In growth and appear- ance this variety somewhat resembles Algiers. Stem rather tall, leaves very large, broad and much crumpled, almost curly; differs from all other cauli- flowers in the color of its head, which is violet, and VARIETIES 133 with a grain much coarser than in other varieties, while it is sufficiently close, solid and large. Not very late; always grown in the open air, and ready to commence cutting in September.*' Mentioned in Bon Jardinier, in 1859, as one of the three principal Brocoolis, with which it is generally and properly classed. Boston B£abket (Improved Early Paris). — This variety, which has now gone out of existence, was formerly extensively cultivated around Boston, where it originated by continued selection from the Early Paris. In the American Journal of Horti- culture, for 1869, p. 92, ia d figure and description Burpee's Besi Early.- An improved type of Dwarf Erfurt, aamed and introduced by W. A. Burpee & Co. in 1886, after, as they say, sixteen years selection by one grower. It is said to be of dwarf, compact growth, with a short stalk, and large, solid, Dearly globular heads, very early and certain to head. The Dingee & Conrad Company sell the same variety. At the Ohio experiment station in 1889, this variety was regarded as probably the same as Large Erfurt, rather large, and a few days later than Early [Extra Early] Erfurt, but quite as good in other respects. At the Colorado station, in 1888, " Burpee's Earliest " was noted for its large leaves 134 THE CAULIFLOWER. and white, compact heads. It headed ten days later than Henderson's Snowball. Carrara Rock. — An extra selected strain of Erfurt, said by Wm. Elliott & Sons, of New York, to be the earliest and surest variety to head. Carter's Defiance {Early Defiance). — Gregory considers this a fine variety for forcing or very early use. Carter's Dwarf Mammoth. — An early variety, coming in just after Carter's Defiance. Plant dwarf, head very large, perfect in form and of fine color. Carter's Extra Early Autumn Giant. — A variety said, in 1889, to have large, close, white heads, both flower and leaf being less coarse than those of Autumn Giant. Carter's Mt. Blanc, see Mt. Blanc. Chalon Perfection. — A variety mentioned in Gardener's Monthly, in 1886. Said to be as white as snow, almost as smooth as ivory, and to make good heads in soil of moderate fertility. Probably the same as Early Dwarf Chalon, which see. Chapel (Chapel's Cream). — Catalogued in Bailey's "Annals of Horticulture," in 1889. Clark's Champion. — An imported English variety mentioned in VicWs Magazine for 1887, p. 52, as being a little later than Snowball and Vick's Ideal. VABIETIBS [35 Cyprus. —Said by Wolfner and Weisz, of ana, in l v ^\ to be a beautiful early sort. It is an old Holland variety. Danish Snowi u i I by Vaughn, in 1891, 3 s he hi ' 1 it for aeons, and finds it a good, extra early sort Dean's E - l. — This, the oldest, and for a long time the most popular of the Snowball varieties, has now been • ed in this country by Benderson's Snowball and other early - Jt is often said fco 1 arlier than Early Dwarf Erfurt, but at the Chiswick trials, in 1876, it did not prove to be so. A writer in the Garden, for ; . places it third on the li>t of early variel placing Garter's Extra Early Defiance first, and Veitch's ! b I u i. It app< o be fully as dwarf as the earliest Erfurts, and to have a little larger head. Jt 1 id, even by the introducer, to be the Engli ih duplicate <>f the Early Dwarf Erfurt, but there is no doubt of it- distinct- ness from that variety. • afterwards recog- nized. There was another German variety, how- ever, name aotgiven, at theChiswick trials referred t... which was reported to be identical with Dean's Snowball. Mr. Dean Bays: "The Snowball may be told by one unfailing test, viz.: when the heads begin to burst into flower, they become suffused with a pretty purple tint." 136 THE CAULIFLOWER. This variety was introduced into England in 1871, by Mr. A. Dean, from Denmark, where it was largely cultivated. It is still one of the best early varieties, especially for hot weather and light soils. Mr. Dean states that it is about the only variety of which seed can be grown in England, and he con- siders English-grown seed of this variety the best. Dickson's Eclipse, see Eclipse. Deeee's Eaeliest Snowstoem. — Henry A. Dreer, in 1890, says in his catalogue: "The earliest and best of all for forcing. It is dwarf, with short outer leaves, and can be planted two feet apart each way; always sure to make large, line heads earlier than any other, and is the market- garden- er's favorite. This variety must be kept growing constantly, as it will not stand a check at any period of its growth." In 1891, he writes that this variety is a strain of Extra Early Erfurt," the seed of which is grown at Erfurt, Germany. At the New York experiment station, in 1888, it produced heads lit for use eighteen days later than Henderson's Early Snowball, and Earliest Dwarf Erfurt. Dwaef Eefuet {Extra Early Erfurt, Early Dwarf Erfurt, Extra Early Dwarf Erfurt). — These names all refer to practically the same variety, which is usually sold in this country under the name of Extra Early Dwarf Erfurt, and is now VARIETIES. 137 the most popular early variety grown. It is simi- lar in habit to its parent, the Early Erfurt, but more dwarf, and the leaves smaller and more up- right, allowing the plants to be set closer together. The heads are close and well formed, but do not remain solid long, owing largely to the hot weather in which they are generally formed. The best seed comes from Erfurt, Germany, but as the variety rapidly deteriorates, there is great difference be- tween tin* selected ;m«l ordinary Btocks. Johnson *V Stokes Bay, in their catalogue for 1890, that their extra selected Early Dwarf Erfurt is distinct from the Early Dwarf Erfurt Burpee calls his Extra Early Dwarf Erfurl "the finest of all early cauliflowers." He, as well as Borne other seedsmen, sell different qualities, "extra selected," '•true."" [lumbers "one" and "two." etc. Frenoh- grown seed Bells for about half the price of German seed. At the Chiswick trials, in l s 7''>, where all known varieties were grown, the Early Dwarf Erfurt proved to be the earliest variety grown. It is best grown as a summer variety, being rather tender for a late crop, though sometimes used. M. May, in the Revue Hortimlr. for 1880,. describes this variety as follows: "Early Dwarf Erfurt. Very early, with light-colored, short, up- right, spoon- shaped leaves, which surround the head 9 138 THE CAULIFLOWER. well, but do not cover it. The head is well rounded, very regular, of remarkable whiteness, and very line and close. It readily attains a diameter of fifteen to twenty centimeters [about five to seven inches]. This variety is especially adapted to forcing, as its small size permits it to be readily cultivated under glass. The best times for sowing it appear to be at the beginning of spring and the end of summer. One may also sow it in September to obtain a crop in April and May." Mr. J. Pedersen, of Denmark, speaks as follows of this variety in Burpee's work on "Cabbages and Cauliflowers:" "The success with cauliflowers depends greatly upon the right choice of varieties. This year, for instance, we have in this country suffered from drouth to an extent not known of for the last score of years, and yet I have seen a surprisingly grand field of cauliflowers, of an im- proved strain of the Early Dwarf Erfurt variety, grown in a stiff clayey soil, very dry in the surface, not in the best state of cultivation, and without aDy artificial watering whatever. The roots of the plants were 'puddled' when planted out; that was all. I do not believe that seven per cent., per- haps • not five, of said field of thirty or forty thousand plants failed to make fine, large, solid, beautifully white and typical heads. Other varie- VARIETIES. 139 tif- have either utterly failed, or made stunted, im- perfectly developed heads." At the New York experiment station, in 1SS2, the Extra Early Dwarf Erfurt was slightly earlier than the Early Dwarf Erfurt, and produced double the proportion of good heads. The Ohio experiment station, in 1889, report. «1 as follows: " The varieties or strains most highly recommended arc Early Puritan, Early Padilla, Long Island Beauty, Early Sea Foam, Early Snow- ball and A ick'a [deal. Those all appear to be nearly identical with Early [Extra Early] Erfurt, and may be considered as strains of that variety*' A- the Dwarf, or Extra Early, Erfurt has furnished a large share of the varieties now popular in this country, the following list of Erfurt varieties will be useful for reference. The first three are in the order of earliness; the <>th»-rs (descended from Dwarf Erfurt. i being alphabetical: Early Erfurt Mammoth. E.\i;i.\ EbFUBT. Dwarf Erfurt. Alabaster (Johnson c*v Stoke-). Berlin Dwarf. Besi Early ( Burpee). Carrara Rock. Gilt Edge (Thorburn). Ideal (Tick). 140 THE CAULIFLOWER. Imperial. Lackawanna (Tillinghast). La Crosse Favorite (Salzer). Landreth's First. Long Island Beauty (Brill). Model (Northrup). Padilla (Tillinghast). Prize (Maule)? Puritan (Ferry). Sea Foam (Rawson). Small-leaved Erfurt. Snowball (Faust). Snowball (Henderson). Snowball (Thorburn). Snowstorm (Dreer). Snowstorm (Pearce) ? Early. — At the New York experiment station in 1888, a variety called " Early,'' from the English Specialty & Novelty Seed Co., was the only one among nine varieties which failed to head. The Early London White is sometimes known as "Early." Early Alleaume, see Alleaume. Early Defiance (Sutton), see Carter's Early Defiance. Early Duke. — Mentioned as one of the best four early varieties for Central France in the Annates de la Soci&te d' Horticulture de V Allier for 1852. See Lefevre. NAUIETIES. 141 Early Dutch. — An old variety, described by Vilmorin as follows: "A large hardy variety, suit- able for Held cultivation. Stem long and rather slender; leaves elongated, but very large, of a grayish green, somewhat undulated. This is one of the varieties in which the side of the Leaf is bare at the base for a considerable distance. The head is hard and solid, yei very large. It is a half late variety. In its original country it doea better than the French varieties and it is cultivated on a grand scale around Leyden. Large quantities are shipped to England, where it is found in the London market-, together with cauliflowers from the coasts of France, and especially Great Britain. The name Dwarf Holland, which is given to this variety in Germany, can only be explained by com- parison with other Holland varieties. In compari- son with the French varieties it is tall." Earl? Dwarf Chalon. Vilmorin catalogue- this as "new" in L889, and says: •■Stem very short, head rather large, grain white and very close. Specially recommended for open air culture." See Chalon Perfection. Earl? Dwarf Fob< ma Sutton I. — No description. Early Dwarf Surpise. — An early variety from Vilmorin, which headed w r ell at the New York ex- periment station, in 1884. 142 THE CAULIFLOWER. Early Dwarf Vienna. — Said by Wolfner and Weisz, of Vienna, to be an old superior sort, still grown for the first and second crop. Early Erfurt (Erfurt, Large Erfurt, Large Early White Erfurt, Late Erf urt). — This is still a popular variety, but less hardy and less valuable as a late sort than the improved varieties from the south of Europe; and as an early sort it has been displaced by its offspring, the Extra Early Erfurt, and the newer varieties derived from that. The heads of the Early Erfurt are large and fine-grained but more inclined to be open and leafy than those of Early Paris. It is a little earlier than that variety. Vilmorin describes the Early Erfurt as follows: " Very early, distinct, and valuable, but difficult to keep pure. Below medium height; stem rather short; leaves oblong, entire, rounded, and slightly undulated; of a peculiar light grayish green, which, added to their form and their rather erect position, gives to the plant an appearance somewhat resem- bling that of the Sugar Loaf. Head very white, fine grained, rapidly developed, but not inclined to remain long solid." The Bon Jardinier mentions the Erfurt, in 1S59, among the novelties as the earliest variety then known,' being two weeks earlier than Salomon (Early Paris) and very suitable for forcing on account of its straight, upright leaves and earliness. VARIETIES. 143 Early Erfurt Mammoth (New Erfurt Dwarf Mammoth [Burr], efc).—F. Burr, in 1880* said: "A recent sort with large, clear white flowers, of super- ior quality. The plants are low and close, and generally form a head, even in protracted dry and warm weather. It appears to be one of the few varieties adapted to the climate of this country." This form of Early Frfurt has not been kept dis- tinct. r Favorite. A variety without description is -old under this came by A. B. Cleveland & Co. also Haskell's Favorite. Earli German. "A Dew variety advertised in English Catalogues :" Mag.ofHort., L838, p. 50 Earl? La Crosse Favorite. — John A. S;i1/.t offers this as earlier than Henderson's Early Snow- ball, and -tlit' earliest, finest, whites! and most compact grown. n At the Ohio experiment -tation in L889 it was apparently the same as the ordinary large Early Erfurt. Mr. Salzer writes me that it is a distinct type of his own originating from the Early Erfurt Early Leyden, sec Walcheren. Early London (London Particular, Fitch's Early London. Early English, Large Late. I — An old sort, still (pitc popular in both the United States and England. Vigorous and hardy, with large, abun- dant, deep-green, undulated foliage: stem rather 144 THE CAULIFLOWER. tall, but shorter than that of Early Dutch; head well formed and somewhat conical. Formerly the main variety grown as an early crop about London, but there are now varieties much earlier. Vilmorin regards it the same as Early Dutch, which is evidently an error. Early London Market (Gregory), see Early London. Early London White (Sutton). — An early form of Early London, cultivated some twenty years ago, but now seldom heard of. Early Padilla {Long Island Beauty). — The Early Padilla was named and sent out by Tillinghast in 1888, who says that it is a sport from Henderson's Snowball which originated on one of his seed farms on Padilla Bay, Puget Sound, in the State of Wash- ington. Mr. H. A. March, of Fidalgo, Washington, who states that he grows all of Tillinghast's Puget Sound cauliflower seed, says that Early Padilla originated with him from the Large Erfurt, and was named by him the "American." It was published at first under this name in one of his circulars. Seed of the same was also supplied by him to Francis Brill, of Long Island, who named it and sold it as Long Island Beauty. At the New York experimant station in 1888, the Early Padilla equaled in earliness Henderson's Snowball, and was slightly surpassed by Extra VARIETIES. 145 Early Dwarf Erfurt, while the variety obtained as Long Island Beauty was the earliest of the nine early varieties on trial. At the Ohio experiment station in 1889, Long Island Beauty was called a very perfect strain of Early [Extra Early] Erfurt. Gregory said in L890: "Of the thirteen varieties of cauliflower raised in my experimental plot in 1888, ever} specimen of the Dong Island Beauty made fine heads, and the head- averaged Largei than any other sort. It is among the very earliest .... Mr. Brill calls it. 'absolutely and unequivo- cally tlif best cauliflower in the world.'*" K\i:i.Y Pabis Tendn d* Paris, Salomon, Petit Solomon . An excellent Bort, more largely grown for a fall crop in this country in the past than any other variety. Intermediate in season between Half Early Paris and the new Extra Earl} Paris. As grown by the writer from seed obtained for several years of James Vick, the Earl} Paris was Later than Earl} Erfurt, but more certain to head, the heads more globular, a little smaller, decid- edly lighter in weight than those of that variety, of better quality, and almost entirely free from in- termixed leaves. Sown about .May LO, and set out the last of June, most of the plants formed their heads during October. As a summer variety it produces better heads than the Early Erfurt, but is less inclined to head early in the season. 146 THE CAULIFLOWER. Described by Vilraorin as follows: "Plant small r rather tall; leaves comparatively narrow, nearly straight, a little deflexed at. the extremity, and slightly wavy at the border; head of medium size, quickly formed, but remaining firm but a short time. This variety is particularly suitable for the summer crop; sown in April or May it heads in August or September." In this country, when used as a fall crop, no complaint is made of the heads not remaining firm. Sown in May in the latitude of New York it heads in September and October. M. May, of France, describes this variety as follows in the Revue Horticole for 1880: "An early variety grown by gardeners in the outskirts of Paris. It has nearly the appearance of the Half Early Paris, but is smaller, with a little shorter leaves, which are more narrow and upright. It is sown in September, and wintered over under hand glasses on a bank composed of manure from an old hot-bed and exposed to the south. The crop is then gathered during May. It may also be sown in March and gathered in July." Victor Paquet, in his work on Vegetables (Plantes Potagers), published at Paris in 1846, gives a full account of cauliflower culture and says: "We cultivate two distinct varieties, tendre and demi-dur. The sub-varieties gros and petit Salomon are sorts of the tendre." VARIETIES. 147 Richard Frotzer, of New Orleans, catalogues the Extra Early and the Half Early, but not the Early Paris. Mr. Gregory, of Massachusetts, states that most of the seed sold in the United State- as Early Paris is really the Half Early. In a recent letter he says : " The Early or Half Early Paris is now about dead, the various strains of Extra Early Erfurt, such as Snowball, Sea Foam, etc, haying taking its place." D.M. Ferry A Co. sell a varietycalled "Early Paris or Nonpareil," the Latter name having been first given by -J. M. Thorbnrn & Co. to the Half Early Paris. There is no doubt, however, of the Early and Half Early Paris being two varieties. The former, which has so long been a favorite in the Northern States may BtiU be relied apon, though in many eases, as stated, it is being displaced bj the Extra Early Paris, and particularly by the Extra Early Erfurt and varieties derived from it. Eably Picrrs. — Catalogued by Vilmorin in 18. Grange's Autumn.- A variety mentioned in the ( kirdi n< t'.s 1 Chronich . in 1870, as earlier and in- ferior to Yeitch's Autumn Giant Ha a .is Early German.— Said by Wolfner and Weisz, of Vienna, to be an excellent short -stemmed variety for the open ground. Haage's Dwarf. — Said by Wolfner and Weisz, of Vienna, to have large, compact heads, which keep long in good condition. 152 THE CAULIFLOWER. Haage's New Dwarf Early. — " The best for forcing." — (Frederick Adolph A. Haage, Jr., Er- furt, Germany, 1890). Half Early French (Landreth, 1886). — Thor- burn, in 1891, catalogued Half Early Large French, and in previous years Half Early Dwarf French. Half Early Giant Italian. — A new variety cata- logued without description by Vilmorin, Andrieux, & Co., in 1889. Half Early Large White French (Vilmorin, Andrieux & Co. ) — No description. Half Early Paris (Demi-dur de Paris, Gros Salomon, Nonpareil). — Valuable for a late crop in this country, and now the most popular variety in the New Orleans market. Described by Vilmorin, of Paris, as follows: " Plant medium; leaves rather large, of a deep, slightly glaucous green, surround- ing the head well, and gradually renexed from the base to the apex; border undulate and coarsely dentate, stem rather short and stout; head very white, large, and remaining solid a long time. Formerly the most extensively cultivated for the Paris market, but now giving place to Lenormand Short- stem, and several new varieties." In the Revue Horticole for 1880, M. May says: " This- is the variety most cultivated around Paris, because it is suited to all seasons. It may be sown: (1) In September, to be gathered in May VARIETIES. L53 and June, being protected during winter like the Early Paris: (2) in February, in a hot-bed, or under hand-glasses or frames, to be gathered in June and July: (3) at the first of .March, also in hot-bed, fco be set out in April and gathered in July; i 1 • finally, it may be -own in June on a ler of rich mold, 8 out in July, without having been transplanted This very Bimple method requires frequent waterings to yield results. The crop is gathered 6 - iptember to imber." ame Gr . now given by \ ilmorin and others aa synonymous with Balf Earh I' applied by Riband, in L852, to a separate variety (A\ de la & V Horticultun I' Mli, mi dur sell is a variety I jround in Holland a number of years ago. It has -proved a very sure header in this section of the ^country, and will yield more than other sorts. It is not of the ' Erfurt family,' but about half way between the Early Paris and Erfurt." Henderson's Early Snowball. — A German vari- ety, derived from the Dwarf Erfurt, introduced by VARIETIES. 155 Peter Henderson & Co., about 1878, and which has become very popular. Gregory, in 1890, said that it was not excelled by any other variety, unless it was Thorburn's Gilt Edge, and that it combined the best characteristics of Berlin Dwarf. Extra Early Erfurt, and Sea Foam. Henderson & Co. state that it i- now grown for forcing more largely than any other variety. It is also considerably grown in field culture, do! onlj for tin- early crop, which it i- especially suited, but also for the late crop, the plant- being Bet oul a- late a- the firsl of August. Its Mnall size and reliability o\ heading are valuable features where suitable soil and culture are given. The high pri< f the and the lack of vigor in much of the seed of this and other Dwarf Erfurl varieties, have prevented their cultivation on as large a scale a- they would othcrwi-f be "Town. This variety wasformerlj soldty many seedsmen simply as Early Snowball, and it i- tin- one now usually referred t<» when the name Early Snowball is osed, See Early Snowball, i W . -I. (ireen. of th<* Ohio experiment station, says of Henderson's Snowball: " This justly cel- ebrated strain of Early [ Extra Early] Erfurt is probably better known than the parent variety. The true Henderson's Early Snowball is unexcelled, but there are other strains, and other varieties even. 156 THE CAULIFLOWER. that have been sent out under this name, which are very inferior." The stock of this variety is now all controlled Peter Henderson & Co., and is grown in Germany. Seed descended from Henderson's stock has been grown at Puget Sound, and is claimed to be as good as the original. Several other sorts, including Puritan, Padilla and Gilt Edge, have been derived from Henderson's Snowball, which sometimes mature quite as early as this variety. Tdeal, see VicWs Ideal. Imperial. — May says, in the Revue Horticole, for 1880: " A variety which seems to have originated from the Early Dwarf Erfurt, being a little more vigorous, and producing a little larger heads, which is without doubt a result of culture, for in head and leaf it wholly resembles the Erfurt. It is an excellent variety, employed in the same manner as the Erfurt, and deserves extended cultivation." Yilmoriu says: " This fine variety resembles the Dwarf Early Erfurt, but it is of deeper green, and every way larger. It is an early variety with beautiful white head, large and solid, and remark- able for its regularity of growth and product. When well grown it is certainly among the most desirable early varieties." Thornbum considers it one of the best for the main crop. It originated about 1870. It matured in one season eighteen VARIETIES. 151 • lays and in another thirty two days before the Lenormand. — The Garden^ L873, p. 2). [mpebial Novelty (Landreth). see Imperial. Impboved Early Pabi8, see Boston Market Italian Gi at. — There are two or more forms of this variety in the market. For example: Vick sells "Italian Giant;" Gregory, " Italian Early Giant;" the Plant Seed Company, "Italian Early Giant Autumnal;" Vilmorin, "Half-Early Italian Giant (new);" Frotzer, "Late Italian Giant;" and Vilmorin, "Late Giant Italian Self-protect- The early form or variety seems to I"' the most generally sold by our seedsmen, and is per- haps the one indicated when the Bimple name Italian Giant is used Gregqrj calls the Early Italian Giant a "fine, Large white-headed early variety." Frotzer Bays it is not quite so Late as the Late Italian, almost as Large, and in ever} way satisfactory. The Late Italian Giant, he Bays, is grown to a considerable extent in the neighborhood («f New Orleans, and is the Largest of all the cauli- flowers and should not be sown Later than Jun< it requires from seven to nine months to head. i snsos ^v Stokes' Earli Alabaster, see Ala- basti r. King, -.■•• Sutton's King. Knickerbocker. — An early variety with "fine large compact snow- white heads of excellent 158 THE CAULIFLOWER. flavor." — (E. & W. Hackett, Adelaide, Australia, 1889). Lackawanna. — An American variety sent out by Tillinghast, about 1884, and said to be a little larger and later than Henderson's Snowball. Landreth's First. — As grown at the New York experiment station in 1885, it was equal in earli- ness to the Early Dwarf Erfurt, and surpassed only by Henderson's Snowball. Large Algiers, see Algiers. Large Asiatic, see Asiatic. Large Erfurt. — A name sometimes applied to the ordinary Early Erfurt, in distinction from the Dwarf Erfurt. Large Early Dwarf Erfurt (Thorburn), see Early Erfurt. Large Early London. — Failed to head at the New York experiment station, in 1882. In 1885 a small proportion of the plants headed; it was the latest among 38 varieties. Large Early White Erfurt. — Brill calls this the lowest grade of the Erfurt type, succeeding admir- ably at times, but not to be depended on, and apt to grow with small fine leaves through the heads. See Early Erfurt. Large Late Algiers, see Algiers. Laege Late Asiatic, see Asiatic. Large Late Walcheren (Dreer ), see Watcher en. VARIETIES. 159 Labge White Fbenchl— A tine large white va- riety, catalogued by Gregory and others in L890. Vilmorin calls it half-early. Labgest Asiatic- Taller and larger than the common Asiatic, but apparently no longer grown. The Gardener's Chronicle for L848 men- tions its a being Bold by Messrs. Schertzer, of Haarlem. L .;•. ~ E lb] J Ai'\ \n< i . A writer in the Gar- &*8 Chronicle, for L891, p. 121, Btates that he has grown it for the past three years and finds it. a good variety, with close white heads 01 moderate size, protected by many well incnrved leaves, and read} for ose about five months from the time 01 sowing fche Beed. r jAT] i), ,, B Lorflw Late Dutch). Sold by sev- eral American Beedmen. Probably distinct from Early Dutch. i. Lenobmand Shobt-Stem, Bee Lenormand Sinn! SU iii. La. I. stooh (Burpee and Ferry).— No descrip- tion. See Asiatic and Large Early London. Late Pabis i Dur de Paris i. This, said Vilmorin in L883, is the latest variety cultivated by the market gardeners around Paris. It differs from the Half Early Paris, especially in being a little later, and in having its head remain hard and solid a long time; but it is also distinguished by the ap- 1(30 THE CAULIFLOWER. pearance of its foliage, which is quite abundant, elongated, very much undulated, and of an intense green. This variety is the least cultivated of the three generally grown at Paris. The gardeners use it only for the summer sowing to come at the end of the season. It is now being supplanted by other late sorts. Late Walcheren, see'Walcheren. Lefevre. — Said to have been one of the best four varieties for Central France in 1852, the others be- ing Demi-dur de Paris (Half Early Paris), Early Duke, and Gros Salomon. Le Maitre Pied Court. — As grown at the New York experiment station in 1885, it was rather early. Probably the same as the " Lemaitre " or Chambourcy Short- Stemmed, catalogued by Vil- morin in 1890. Lenormand (Ancient Lenormand, Late Lenor- mand, Lenormand Extra Large, Lenormand Mam- moth). — Vilmorin said, in 1883: "It is now a score of years since the attention of the trade was called to this variety, principally because of its beauty and its great hardiness against cold. The Lenor- mand is in appearance but little different from the Half Early Paris (Demi-dur). The leaves are only a little larger. It certainly requires a little less care than other varieties, but its chief merit VARIETIES. 161 is having given birth to the Lenormand Short - stemmed, which is to-day one of the most generally prized." M. May describes and figures this variety in the Revue Horticoh for 1880. In the Journal of the Central H<>rt,>->iH,inti Society of i'rf that society upon this variety a- grown on the grounds of M Lenormand near Paris, it having been introduced by that gentleman in L852 from Halle, in Central Germany, where it was then Largely cultivated. The committee made a very flattering report, find- ing fche Lenormand much finer than the other varieties, Half Earlj Paris, Erfurt, and Alma, grow- ing in the same field. In this country the Lenormand was formerly a popular variety, being frequently mentioned, as loner aero a- L858, with the Early Parie Le of the two besl varieties, sine.' then it has been dis- placed by the followi] Lenormand Short Sum. — This variety, derived from the Lenormand. i-> described by Vilmorin in 1883 a- follows: " The a-p»>ct of this variety is very characteristic, and enables it t<> be distin- guished easily from all others when it is well grown. The Btem, extremely short, strong and stocky, is furnished down to the level of the earth with short, 162 THE CAULIFLOWER. large, rounded leaves, slightly undulated except on the borders, very firm and stiff, and more spread- ing than upright; color deep green, slightly glau- cous; head very large and solid, beautifully white, and keeping in condition a long time. This variety is early, productive, hardy against cokl and drouth, and requires comparatively little room. Its rapid extention in cultivation within the last few years is not therefore surprising." To this it may be added that the variety is sold by nearly all our American seedmen and is a popular variety for a fall crop, especially at the South. Its large, solid, cream -colored heads are not however as well protected by the VARIETIES. 163 leaves as those of most other medium early or late sorts. Lenobmand's Shobt-Stemmed Mammoth (Lenor- mand's Extra Large Short- Stemmed). — This ap- pears to be a selection from the Lenormand Short- stem. It is offered under the second of the above names by Vilmorin, and under the rirst by Gregory and other American seedsmen. Long [bland Beauty (Brill), see Early Padilla. At the Colorado Btation, in l^ ss - seeds of Long Island Beaut} obtained from Low appeared to be an inferior stock, and gave heads which were loose and yellowish. For the origin of this varietj Early Padilla Malta Giant ( Bnrp< Giant Malta. Mabtin's Pbe8ident. Ajb grown by Mr. B. Gil- bert at Bnrghley, England, in l vs -\ this variety stood the exceptionally dry Beason better than Best of All, Snowball, Early Erfurt, or Veitch's Autunm Giant.— (Gardening Illustrated, L885, p. 138). Mm 1.1 'a Pi [2i Eabld st, see Pn Mitchell's Babdt Eablt. Said by F.-Bnrr, in L866, to be "a new variety, boquet not large, bnt handsome and compact. It is so firm that it remains an unusual length of time without running to seed or becoming pithy." Mooel.— The Northrap, Braslan & Goodwin Co., of Minneapolis, Minnesota, the introducers of this 164 THE CAULIFLOWER. variety, say in 1891 : " The history of our Model cauliflower we can give you in a few words: We have for several years been testing cauliflower seed from as many growers as possible, in order to secure a variety which we could identify with our name. We have never been fully satisfied until two years ago, when we received from a foreign grower a sample for trial. Upon testing this seed in our ex- perimental grounds we found it so desirable that we arranged for the stock we are now selling, and which gives excellent satisfaction wherever grown. There are other varieties which produce as good heads and as early, but in our growths of this sort we have found a larger proportion of large, white, perfect heads than in any other strains we have tested." Mohawk White Cap (Nellis). — " Rather larger and later than Early [Extra Early] Erfurt and seems to be identical with Snowball from the same firm."— (Ohio Exp. Station, 1889) Mt. Blanc. — Said by Buist, in 1890, to be one of the largest and finest for forcing, or the general crop. Stem medium; heads large, snow-white, well protected by the leaves, and of delicate flavor. At the Oregon experiment station, in 1890, Carter's Mt. Blanc resembled Perfection in growth, but had somewhat larger heads. Naples, Giant, see Veitch's Autumn Giant. VARIETIES. [65 Narrow— Leaved Erfurt, see Small-Lea Erfurt. Xr Plus Oltra. — A fine early variety, derived from th<> Giant Naples, having well-filled hei often nine inches in diameter. Highly recom- mended by Wblfner and Weisz of Vienna, lmt lit- r0WD in this country. Nonpar] el. In most American catalogues this is given as synonymous with Half Early Paris. Buist and Ravi it as a separate variety, and Brill mentioned it in 1872 as a distinct variety. At tli<« New York experiment station, in l v ^ variety called Thorbnrn's Nonpareil matured among the half early sorts al Lenormand Short stem. J. M Thorbnrn & Co. write me in L891 that Nonpareil is a name which they gave irlj Paris when they first introduced thai variety to the trade m this count . ! '• LN & G< M >DWIS C '- M' Model. P \nii.i \. see Early Padilla. lermo \ i ■! : !. A. variety catalogued \>\ W oer and Weisz, of Vienna, in l sv ^. r tjE8. A. variety with fine white heads, usually classed with the Broccolis. ( Catalogued by Vilmorin, in 1890. Paris, rly I 'arts. Pi Storm J. S. Pear* e&( 'o.'a Sti 166 THE CAULIFLOWEB. Storm). — This variety, introduced by these seeds- men, of London, Canada, 1886, appears from their description to be a selection from the Dwarf Erfurt. Pearl (VeitcWs Pearl). — A good second-early sort sent out about eight years ago; said by some to be too near King in character. It seems to be no longer grown. Perfection (March's No. 9). — Received from H. A. March, of Fidalgo, Washington, and grown at the Oregon experiment station in 1890, it was found to be equally good with Snowball, and similar in growth to Mt. Blanc, but with a little smaller head. Mr. March writes me as follows, under date of April 3, 1891: " My Early Perfection, or ' No. 9,' was a sport or, ' stray seed ' found among some Erfurt Ear- liest Dwarf, imported seed; and being the first in the field to form a head by over a week, I naturally saved it for ' stock seed,' and as it propagated itself perfectly, and as it was perfection itself, I named it Early Perfection. I am not aware of another by the name of Perfection in the market." Picpus Early Hardy. — At the New York experi- ment, station in 1885 this proved to be a large, rather early sort. Vilmorin includes it in his latest catalogue, but it is not in the American catalogues. VARIETIES. 161 Prize {Mamie's Prize Earliest). — An Erfurt va- riety sent out by Win. H. Maule, of Philadelphia. Puritan, Bee Early Puritan. Raws* nt's Extra Early Sea Foam. — Said by Raw son in 1886 to be the best forcing variety; dwarf. very compact, with large, arm, well-rounded heads, pure white, and of the best quality*. At the Ohio experiment station iu l ss '.' it appeared to be the sain.' as Marly [ Extra Early] Erfurt Rice's Gh - Snowball. A Late Bort, which failed to head well at the New Xork experiment Btati< >n in I ss ^. St. Brieuc, Bee Half Early St. Brieuc. Small Leaved Erfurt (Earliest Dwarf Small- Leaved Erfurt, Narrow Leaved Erfurt). This, cording to Brill, differs from " Erfurt Extra Dwarf Earliest'' in having very uarrow, pointed leaveswhich grow perfectly upright, thus adapting it for close cultivation or for forcing. It grows rapidly, which adapts it for spring cultivation; and for a fall crop it maybe sown Later than any other variety— on Lonjj Island usually as late as Julj Let Snow's Winteb White. A Late variety usually classed with the Broccoli-. Snowbaj 1.. Bee Early Snowball. Stadtholder. — Burr, in L866, said. ■■ A recent variety introduced from Holland . . . Inthevicin- it\ of London, where it is largely cultivated for the 168 THE CAULIFLOWER. mediate between the Early Dutch and Walcheren. The stem is a little shorter than that of other Hol- land cauliflowers [which have rather tall stems], and the leaves are more undulated on the border." The Stadtholder appears to be a good sort, but hardly equal to Autumn Giant and some others which protect the head better, and which have now largely displaced it in cultivaiion. It has never been grown to any extent in the United States. Surprise, see Early Dwarf Surprise. Sutton's Favorite. — Said by Sutton & Sons, of Reading, England, to be seven to twelve days earlier than Early London, of level and compact habit, and good to succeedSutton's Magnum Bonum. Sutton's First Crop. — Said to bo the earliest to head, very dwarf and compact, having snowy white heads, and so few leaves that it may be planted closer than any other kind. Sutton's King. — Said by Sutton & Sons to be the best cauliflower for general use, coming in im- mediately after Sutton's Favorite. Plant dwarf and compact, with large, firm, beautifully white heads. Endures drouth well. Said to produce a greater weight on a given area than other other market, it is considered equal, if not superior, to the Walcheren/' Vilmorin describes it as follows: " Very near Early Dutch, being distinguished mainly by being a few days later, being thus inter- YAKIETIF.S. 109 variety. Heads have been grown weighing 28 pounds. Sutton's Magnum Bonum.— Sutton in 1S88 Bays: "We introduced this cauliflower to our customers last year as the finest and nio-t delicately flavored variety we have grown." Heads large, firm, Bnowy white; plant medium early, of strong, dwarf, habit and broad leaves, which "are serviceable for shading the heads.' 9 Sutton's Snowball.— A very early dwarf variety mentioned in the OarcU n in L875. Tabanto. Offered as new by J. M Thorbnrn, in L 891, and -aid to be verj large and to resemble Autumn ( Kant Thobbubn's EjAbli Snowball (Thorbnrn, 1890). — No description. Thobbubn's Gilt Edge. Gregory says in 1890: "This is undoubtedly the finesi strain of the Snow ball variety. It is a little later and larger than the common Snowball, and can be left longer in the field without decaying. I considered it the best of all the do/en varieties raised in my experimental grounds fchis season." Thobbubn's Nonpareil, see Nonpareil Thobbubn's Wondpbtul. — At the New York ex- periment station in 1883 this variety matured with Veitch's Autumn Giant and Walcheren, and was larger than either of those. At the same station in 1 1 170 THE CAULIFLOWER. 1885 a variety called Wonderful, probably the same, was the latest of 30 sorts, being sown March 30th, set out May 4th, and gathered Oct. 27th. Vaughn's Earliest Dwarf Erfurt. — In his cata- logue for 1891, Vaughn says that this is the high- est priced and finest strain of the Earliest Dwarf Erfurt, imported from Erfurt Germany. This strain has been imported by him for several years. He remarks that many strains of Dwarf Erfurt are given special names by other seedsmen. Veitch's Autumn Giant (Autumn Giant, Giant Naples, Frankfort Giant). — No other new variety of cauliflower has attracted so much attention as this. It was introduced into England about 1 8(39, since when it has become very popular there for a late crop and for summer. It is rather too late for the ordinary fall crop in this country, though a favorite with some growers on both the Atlantic and Pacific coasts. It was described by Vilmorin in 1883, as follows, under the name Giant Naples, but is now sold by him as Autumn Giant: '"Plant large and vigorous, stem rather tall, leaves abundant, somewhat undu- lated, of a deep green. The interior leaves turn in well over the head, which is very large, solid, and white. It is a late variety of the same period as Walcheren, but less hardy. At the north it can be VARIETIES. 171 employed for the latest crop in open air culture In being sown in April or May." In 1884 Vincent Berthault gave the following account of this variety in the 7/< vut Horticoh : "Thia variety is still rare and little known in France. I planted it last year for trial and ob- tained results which were the admiration of all who saw them. It was from my small crop that I took the four which I had the honor to present to the Centra] Horticultural Society of France al it- i ing ,,n Angus! 25, L883. Some of these cauli- flowers were 35 t< 38 centimeters [more than a fool | in diameter, and weighed, including stem and leaves, L2 to L3 kilograms [nearly 30 pounds] which is extraordinarj for thia time of the year, when it i- difficult to obtain cauliflowers of even ordinary size. At on., time 1 feared thai their size was to the detriment of their quality, but it has proved otherwise, and in all ■•> the} (•client, and a- good a- beautiful. In fact they are perfect "Thegeneral characters of the Autumn (limit differ materially from those of other varieties. " The young seedling- become at once very tall and upright, ami even after being sot out and planted as deep a- the first leaves they quickly assume their usual stellate appearance, and for about six weeks they are -imply furnished with 172 THE CAULIFLOWEK. eight or ten long narrow leaves borne on a long stem. So up to this time the plants are not very promising, and one is tempted to pull them up; but after this the plants rapidly change in appearance; a dozen new leaves are quickly developed, and the plants take on a half-upright form which recalls that of the Half Early Paris variety. As to the head, it is more conical than flat. The leaves sometimes attain a length of 90 centimeters [nearly three feet], by 40 centimeters broad. It is then that extra care should be given. The waterings ought to be copious and frequent, especially at the time of the formation of the heads, when I apply about 10 to 15 litres of water to each head every other day. This, which certainly contributed to the good result, is how I grew my plants. I chose good soil, which I prepared during the winter, placing in the bottom of the furrow a good thick- ness of manure, and a month before planting, or even at the time of doing so, I spread on the sur- face a covering of decomposed manure, which I in- corporated with the soil by means of ordinary tillage. I visited the plantation every day, not only to destroy the caterpillars, but to cover the heads with leaves, which it was necessary to look after at least every other day in order to preserve the whiteness of the heads. These attentions are indispensable if one would secure a product of first VARIETIES. 1 73 quality, free from insects. As to sowing the seed, it may be begun about the 15th of September, and the plants wintered over under hand glasses, or in frames, to be set out in March, when heads will be obtained in July. The plant- of this sowing may also be set in hot beds in January and February, but this only in default of other varieties, for fchey will I- 1 t" i tall and spreading. - "It is in February, on a bed with mild heal and under glass, thai [make my sowing to obtain plants which are to head in August ami September, and which give my best return-. A final Bowing ma\ be made at the end <>f March or beginning of April ; it matures it- crop in I I I er and November. "My opinion of the Autumn Giant is thai it is des- tined to play an important part in the market- gardening of the country when, probably in the near future, there shall have been produced dwarf varieties analogous to those which we already pos- Erom other Borts." Veitch's Earli Forcing. This variety "has small compact hearts, very close and white. The habit of the plant is dwarf and sturdy, and it Is well adapted for forcing." ■{ < ; ning UlustraU ft X\ e(— i ew o O 6 6 fc fc 6 5 9 1 8 2 7 6 6 2 10 4 6 3 7 3 6 4 3 2 3 3 8 7 6 1 6 5 8 8 5 5 7 1 5 4 6 5 4 4 6 3 3 3 ^ 2 Z, w o a <° rt 9 6 5 9 7 5 6 9 9 6 10 10 7 6 8 4 6 9 6 6 6 VARIETY TESTS. 1 <9 In 1 S M, the following twenty varieties were grown. The seeds were sown in a green-house March 5 and 0, and the plants set out May 2. It appears from the table that some of the varieties called " late," formed heads earlier than others called " early." The Lenormand Extra Large was the earliest, forming its first head in 1 L9 days, the Lackawanna heading a day later. None of the heads were extra large: Vakii I ^ . Dwarf Erfurl Early I >utch or Earl} L tndoo . . Earl) I )\\ art' Surprise Eclipse Balf Early Large White French Bali-Early Paris Imperial Lackawanna Large Algiers Large Late Asiatic Large Late Stadtholder Late < rianl Italian Late Paris Lenormand's Extra Large Lenormand's Short-Stemmed. . . Paris Ivxtra Karly Sea Foam Veitch's Aut iimn Giant Very Dwarf Alleaume Walcheren First bead in da) . Plants sun ived. L82 1 5 17.. 6 L62 7 L90 L97 8 L60 8 L50 9 • 6 L56 4 8 L54 8 1T(| 4 L49 - i.;i 8 i:.l 6 L82 3 L82 6 189 8 L82 6 - 2 - - y. 180 THE CAULIFLOWER. In 1885 the following varieties were planted in the green-house March 30, and sixteen plants of each, with a few exceptions, transplanted to the garden May 4. The plants of Algiers and Le Maitre Pied Court were transplanted May 20, and those of the "Wonderful May 2 1 . The plants were set in rows three and one-half feet apart, and eighteen inches apart in the rows. Many were destroyed by vari- ous causes, and though the places were twice reset there were many vacancies. As will be seen, Henderson's Early Snowball (from Henderson in 1885) was the earliest, form- ing the first head July 8, or ninety-seven days from sowing the seed. The heads also were rather above the average in size. Extra selected Dwarf Erfurt was the second in earliness and every plant headed. A notable fact brought out by this table is the effect of the early planting on the late and half- early varities. It might be supposed, as these varities require a long season, that this early planting would give the best results, enabling them to attain their full development. But it appears that it caused many of the plants to head prematurely when small, while it greatly pro- longed the season of the variety. VARIETY TESTS. 1S1 Variety. Algiers Vug. Alleaume Sept. Aut uiiiii ( J i ;iii t .D'Alt^r •• Demi dur de St. Brieuc Early Dutch durd' Holland) Vug. Early Dwarf Erfurt (Thorb n ...inly Early I >warf Erfurl | Vilmorin I... Elarly London Vug. Early Paris July Earl) Picpus Vug. Early Snowball July Extra B. Dw'f Erfurt Bend'son). Sept. Exl ra E'ly I 'w'f Erfurt 1 horb'n I Extra Earliest Paris Vilmorin)... Ext ra Early Paris Extra Selected E'ly Dwarf Erfurt Half Early Dwarf French I [alf Early Paris Th< irburn) Half Early Paris Vilmorin Henderson's Early Snowball I tnperial Landrel h's Pirsl Large Early L mdon Larjir Late Asiatic Late Giant Naples Oct Late Paris Vug. July Vug. July Aug. Sept. July Aug. July Oct. Vug. Lat»> st ,- u It holder Le M;ii' re Pied ( Jourt. Aug. Lenormand Sept Len'm'd short stem'd 1 1 lend'son Len'm'd Short-stem'd (Vilmorin Purple Cape (Noir de Sicilie) Thorburn's Nonpareil Veitoh's Autumn Giant Walcheren (Henderson) Walcheren | V T ilmorin) Wonderful Aug. July Aug. .. Sept. .. Aug. Oct. 11 24 •Jl L5 15 25 L3 L3 ■s, 5 :;i •J7 L3 LO •jr. •Ji •ji L5 8 l.i l:; •J7 25 r L2 < 11 L5 11 25 10 11 24 1 22 5 17 11 11 12 11 L6 11 12 17 L8 L2 7 L3 L3 12 12 11 L2 LO 6 14 11 5 Ki 11 L5 L2 20 12 L2 13 4 6 7 1 -- - .- - ~ •— - - 3 - & ^ - L9 4 17 L2 11 8 11 4 L2 6 LO L5 8 11 L3 7 11 11 - 5 4 7 :; 7 6 L3 LO 11 7 8 G 11 4 6 6 7.V 7" 7 "•• 7 5 5 5 7 5 \ B . 6 6 7 6 6 o ~\ •;i 7 7 D «;" i l 5 7" 6] 6 7 81 : 7.i J r> 182 THE CAULIFLOWER. The following early varities were tested in 1888. The seeds were all sown May 10, and the plants set out June 23, two by three and one-half feet. All the varities headed well, except one called " Early," from the English Specialty and Novelty Seed Co., which formed no heads. ■y m U U2 O -|_> O rA £ 3 Variety. Seeds from. dg 6 % ^3 © *ift £^ Dreer's E'st Snowstorm Dreer. 11 8 Sept. 24 Earliest Dwarf Erfurt. Vaughn. 9 5 6 Extra E. Dwarf Erfurt. Tillinghast. 9 4 29 Gilt-edge Snowball Thorburn. 12 10 Aug. 25 Henderson's E. Snowb'l Henderson. 12 8 Sept. 6 Long Island Beauty . . . Tillinghast. 11 8 " 14 Long Island Beauty . . . Bragg. 12 11 Aug. 25 New Early Padilla Tillinghast. 11 8 29 At the same station, in 1889, the following varie- ties were tested. Tne seed was sown in frames April 23, and the plants set out June 22. The Early Erfurt and Early Snowball were from seed grown by H. A. March, of Fidalgo, Washington. Variety, Early Puritan. Early Erfurt. . Snowball Vick's Ideal.. . rn o o ;-, 03 «H H3 P^i © © s^ X 20 Ferrv. March. 20 March. 20 Vick. 20 eM © O U 02 o p Ph pS «I-C © 2 © -^ S ■43 , — 1 r* © ££ 2^5 H. eg +J Z A MS. 21 13 u 22 19 (( 24 20 " 30 20 © s ra a) © d > cd inches 5* 7* VARIETY TE8TS. 183 The season of 1889 was uncommonly favorable for the cauliflower, and it will be seen from the above table that these varieties headed with greater uniformity and from two to four weeks earlier than the same or similar varieties the proceeding year. Colorado Experiment Station Fori Collins). — The following report, slightly condensed, from the report of the < Jolorado experiment -tat ion for l^ s \ will be useful for comparison: "Seed of sixteen varieties of cauliflower was sown April L2 in hoi bed and transplanted to the open ground May 7. They were Irrigated at planting time, and on May I 1 and *J S . June 1 1. July 5 and 20, A.ugusl 3 and 1 5 and on September 5. Tin' area in crop was "Mr- third of an acre and the Btand nearly perfect. The plants were hoed twice and cultivated six times. The soil, a clay loam, was Lacking in fertility for the best culture of the cabbage and the cauliflower. Of the varieties grown, Henderson's Snowball was the best, with the latter's Erfurt a good second. These two types, when well selected, are the only one- that can be relied upon to give profitable re- sults in Colorado." It will be noticed in the table that Earl} Paris and Early London, two varieties which have lono- been popular at the East, entirely failed to head. 184 THE CAULIFLOWER. co M « co CD w O «M CD pG CD • co b i— l CO CD >» cd p CD r* 1—1 CO pG CD n-1 ® cd T3 pG CD H3 cd ,G P-l Q .H - .2 _, ^ -+J §@ SgSca ft cr p-i »h "^ o CM CO CO >-» CO CO <£ CO § T3 03 _ to n-j p-i"n3 cj 0) c3 c3 c8 CD t> CD CD O CD W KK£K co H g s CO q-i p2 CO CO CD s^ co o o CO ft e o g CO CD be . p5 S o CO «*-< CD a w CO P o «.! CO > CD p> ■+-> CO G p2 * -i— > •PH CD pG +?, o o +3 CO .2 CD CD - ^Q CD be pH CO CO 3 O pH o be .2 co pH CD CD > ft CO r-j CD CO '""' ft ~ -pfi £pg G Cd r S O CO CO ft^d I '-3 £ CO CO CO jg cd cd ^ pG CO ? % CO o : p2 CO T3 CD cd S ESS. CO i — i~=l-i ft a CO ft . O 2 u 5 1h ^ ^p2 CD ._ cd £>-« cd-^ CDCD^CDOi^OCDO MM WW £K£i pi I- p?° CD p^ p» ° CO o CO CO CO ■^ "73 CO co CD CD KM § <0"c3 b£ bx 1-3 CO bi -p* o CM CO >. >-3 Ha ^ ft f 1889, some of the Borts then prominently before the pub li<-. were grown at the college, all of which gave alts, with the exception of Autumn Giant, which failed to germinate The American grown seeds, from II. A. March, of Fidalgo, Wash- ington, were Large and [.lump and gave Btrong rig- orous plants, and as good or better results than is usually obtained from imported seed The follow- ing varieties were bowu March L3, and Bel out May 1 ( - h was difficult to detect any difference be- tween Puritan, Gill Edge, Denmark, Prize Earliest, Best Early, Snowball, and Erfurt, as they showed -■niation than appeared between the same sorts from different seed-mien. The title -edible maturity"' in the table refers to the period at which the heads might 1... cut for one's own me. that is when they had attained the size of one's two lists. -Marketable maturity" is when they had completed their growth and would remain solid no longer. 12 186 THE CAULIFLOWER. •spe9q • guiraioj o © CO t- co CI OS © © CM CI CO © CO GO g •<^UQD J9 P » bi P < fcJD <5 b P Aug July July be gCN ri 4-3 CD > cc 03 ^^ r^ «t-i o a CD 2 Appearance o jjlants, Mar Small; even. > S e ■ CD o O O a CD >• CD g 03 Very weak; Small: even. > P CC 1 \ Small; son: ( uneven. CD > CD 'T3 O O O p • c C CD cc f~ a c . p. a . P ® ^ CD (~l cc CD pd On be o X f>i t - o o !h p P u c f- c 3 *H OQ P - CC 03 cc a _ ^ cfi 03 pq > S s ffi fr P- s s -*J «W 4a t- CD j>> e^ o3 ,® 0) t-i e8j Q 7h ce '-4-3 CD M 03 +a CD .2 Ic CD !> CD CQ % CD Oh fr- ee CD .2 T3 03 P CC > a b •h CD 9 ""5 c P a ) a3 cc cc s .© cd o PQ e H H ^ 12 C i S GC BEST VARIETIES. 18 » THE BEST VARIETIES. The points to consider in selecting varieties are first, earliness or time of maturity, second, the cer- tainty of their forming good head-. The im- portance of having well grown seed has already been mentioned. This being secured, the choice <> r varieties is largely a matter <>f circumstances. A variety which is good for one "climate Or for <>ne purpose; may not be u r '""l for another. For the early crop, an account of which has already beeD given, the earliesi variety obtainable should be used, a- our springs at the N<>:-th are short enough at best The Earliesi Dwarf Erfurt strains include nearly all the earliesi varieties now grown, ami. for this country, at least, are the best The ty] variety is usually Bold and< r the aame Extra Early Dwarf Erfurt, ami if properly selected Beed i- secured, this i- nearly or quite a- earlj a- anj of tli.' strains which have received special names. Amnin' the best of these latter arc Henderson's Snowball, Thorburn's Gill Edge, and Vick's Ideal. the latter a little the largest and latest lor grow- ing under glass the first two of these varieties are as good as any. The earliest varieties are now often grown also for the fall crop, particularly at the North, by being sown late. Their greater certainty to head on time, and the increased number that can 188 • THE CAULIFLOWER. be grown on an acre, renders them especially valu- able. A variety which in the past has given the most general satisfaction for the fall crop is Early Paris. Of the later maturing varieties, Veitch's Autumn Giant and Lenormand Short- stem, have been, and are stil], popular, especially at the South. At present probably more than three fourths of the cauliflowers grown in this country are of the new varieties of the Dwarf Erfurt group. For the North, especially, these are now the most reliable and are increasing in popularity. CHAPTER IX BROCCOLI. The Broccolis are so similar to the cauliflowers that some account of them ma) be expected in a treatise on the Latter vegetable. In fact, no im- portant structural difference between the two vege table- exists, the broccolis being merely a more robust and hardy group «>f varieties, requiring a longer period for development, and adapted, in mild climate-. t<» cultivation during the winter. They are. in fact, often called " winter cauliflowers." They receive but little attention in the United States, where the winter-, at least at the north, in the vicinity of the leading markets, are t<»<> severe for the out-door growth of vegetables "f any kind. For tlii- reason cauliflowers, which come to maturity in a single season, are grown instead. The supply of these two vegetables, therefore, which in western Europe, by means of successive sowings <>f varieties of both cauliflowers and broccolis, may be main- tained the year round, is here, owing to the condi- tions of our climate, confined chiefly to the seasons of the year in which cauliflower can be obtained. Although no sharp distinctions can be drawn between broccolis and cauliflowers, there are cer- 190 THE CAULIFLOWEK. tain general differences which separate them. As has been said, the broccolis are all of them hardier than the cauliflowers, and require a longer time in which to develop, so that in climates having mild winters they are usually treated as biennials. In France, the seed which is sown about the first of May gives plants which head the following spring before the early cauliflowers come in. The plants are sometimes enabled to pass the winter more safely by being taken up and planted again in a slanting position. In the. appearance of the heads no difference exists between cauliflowers and broccolis, except that the latter are usually smaller, less compact, and sometimes purple or sulphur colored. All cauliflowers (with one or two exceptions), have white compact heads. The stems of the broccolis are usually taller than those of cauliflowers, the leaves more numerous, larger, stiffer, but more undulated, more rounded at the apex, and more fre- quently having a distinct stem or petiole. The mid- ribs and principal veins are large and white, except in varieties having colored heads, when they have the same color as the head. The color of the leaves is always more glaucous, that is, of a darker and more bluish green, than is usual in the cauliflowers. Broccolis, especially the colored varieties, are sometimes said to be more tender in texture and BROCCOLI. 19] liner in flavor than the cauliflowers. This, however, is due only to the fact that they usually head in cool weather. When grown under the same condi- tions the cauliflowers are milder than the broccolis, and although to some tastes the more pronounced flavor of the Latter may be preferred, most persons use broccoli only because in the winter season fresh cauliflowers cannot be obtained Nearly every one prefers cauliflower to broccoli, and the mild white varieties to the colored varie- of the latter vegetable. Broccolis sometimes acquire a bitter taste, the cause of which is not known. The method- of using the two vegetables are the Bame, excepl thai the branching or sprout ing broccolis are also cooked like asparagus. The earlj history of the broccoli has already been treated in connection with that of the cauli- flower. The number of varieties of broccoli in cultiva- tion is probably somewhat Less than those of the cauliflower, but the differences between the varie- t ies themselves are greater. Messrs. Sutton & Sons, of Beading, England, catalogue thirty Bis varieties of broccoli and only eleven of cauliflower. Most of these varieties originated in England, where broccoli is more largely grown than anywhere else. Two groups of broccolis may be recognized, the "sprouting broccolis." which do not form compact 192 THE CAULIFLOWER. heads, and the improved varieties with well formed heads, known as "cauliflower broccolis." The lat- ter differ but little in any way from true cauli- flowers. The requirements of cultivation for the broccolis are practically the same as those for cauliflowers. Their value depends mainly on their greater hardi- ness, and on this account they are likely, at the South where the winters are mild enough, to be- come more extensively cultivated. They do not, however, endure hot weather as well as cauliflow- ers, and on this account it is doubtful if they ever become as largely grown anywhere in this country as they are in England. The question of protecting them in winter, and the amount and kind of protection needed, depend of course on the severity of the winters. In North- ern Florida, where cauliflowers are liable to be killed during winter, broccolis will stand out with- out any protection. In localities where but little protection is required, it may be afforded by loosen- ing the roots and turning the plants down upon their sides. If more protection is needed they may be taken up and set in trenches and partly covered with straw and boards. Broccolis stand shipment better than cauliflowers. This is not only because they are generally handled in colder weather, but because they are somewhat coarser and firmer in BROCCOLI. 193 texture. They do not sell for quite so good a price as cauliflowers. There are seven varieties cata- logued by American seedsmen, of which the Early Purple Cape is the best adapted to our climate. CHAPTEE X. COOKING CAULIFLOWER. "Of all the flowers in the garden, I like the Cauliflower best." I ,|; - B VMI ' '• Johns Dr. Johnson appreciated, good living, and therefore it is not surprising thai he -honld have left on record this tribute to the most delicate and finely flavored <>f all the cabbage family. Cauliflower is so rarely Been in market in the United States, except in large cities, that compar- atively few of our people are accustomed to using it. On this account a variety of receipts for cook- ing cauliflower are here given, in order to make the methods of using this excellent vegetable more widely known. Americans, especially, need to be- oome familiar with it- use; for to the English, French, and Germans, who have known it in the Old World, it needs do introduction. Cauliflower lend- itself readily to both plain and fancy method- of cooking. It is easy of digestion, and is an especial favorite with those who, from any reason, are unable to readily digest cabbage. B ; > sides, it is more nutrition- than the cabbage, and it is not exceeded in this particular by any other garden vegetable. 196 THE CAULIFLOWER, The following tables show the comparative com- position of fresh cabbage and cauliflower, and the composition of the ash of the latter. It will be noticed that the percentage of ash and indigestible fibre is low in the cauliflower, and the amount of nitrogenous and starchy matter high. ANALYSIS OF CABBAGE AND CAULIFLOWER. (Konig's Nokrungsniittel, pp. 715, 717). Cabbage. Cauliflower. Water 89.97 1.89 0.20 2.29 2.58 1.84 1.23 90 87 Fat 2.48 0.34 Sugar 1.21 Nitrogen free extract (starch, dextrine, etc.)... . Fiber 3.34 91 Ash 0.83 ANALYSIS OF CAULIFLOWER ASH. (Whitner's Gardening in Florida). Potassa 34.39 Soda 14.79 Lime 2 96 Magnesia 2.38 Sulphuric Acid 11.16 Silicic Acid 1.92 Phosphoric Acid 25.87 Phosphate of Iron 3.67 Chloride of Sodium 2.78 COOKING CAULIFLOWER. 197 Cauliflower is not wholly free from the odor which renders the cooking of cabbage so unpleas- ant, but in this respect it is much less objectionable than cabbage. As with cabbage, this odor is in some cases more marked than in others, depending on the character of the soil, and the quantity and nature of the manure used A small piece of red pepper added to the water in which cauliflower or cabbage is boiled prevent:- to a large extent this un- pleasant odor and improves their flavor. To ob- viate the "strong" flavor which these vegetables acquire when Large quantities of Btable manure are ased the heads should be pasboiled in the morning of the day on which they arc wanted. They are then put on a hair sieve and placed in the Larder. Twenty minutes before they are wanted Eor the table they are to be reboiled steadily until the strong taste is gone. When cauliflowers are preserved in a shed or cellar they often become more or less wilted and strong in flavor, and can then be rendered palatable only by cutting them off from the stalks on the previous day and throwing them into cold, salted water, frequently changing it until they are wanted; in this way the heads become plumped up, and the strong disagreeable smell and taste which they have acquired is in some degree removed; but even under the most careful treatment they lose their tine, white cauliflower color. 198 THE CAULIFLOWER. To remove any caterpillars or other inseccs which may have found lodgment in the cauliflower head it should be examined as carefully as possible, open- ing it a little if necessary. It should then be placed top down in cold salt water for an hour; or, better still, in cold water and vinegar. This is believed to be particularly effective in dislodging any insect life that may be present. If the heads seem badly in- fested, however, which they seldom are, the only safe way is to break them up before cooking. In cooking the heads whole, which is a favorite method, care is needed not to boil too long, so as to cause the head to come to pieces. To prevent any danger of breaking the head in cooking, it should be wrapped in cheese cloth or other similar material, in which it is to be handled. Cauliflower is in season in this country from June until December, but is most abundant during the month of October. Those found in market during the hottest summer months are apt to be dark in color, somewhat strong in flavor, and rilled with small leaves. Broccoli is cooked in nearly all cases precisely as cauliflower. Porcelain lined or similarly guarded pots should be used in which to cook these vegetables, as iron is liable to impart to them a dark color. The use of earthenware vessels in which to cook vegetables of the cabbage tribe is recommended as follows by a writer in the American Garden: COOKING CAULIFLOWER. 199 " To have any of the Brassiere in proper flavor we must go to the German housewives and learn of them to cook cabbage, cauliflower, etc., in earthen- ware instead of metal. The German potters make stout boilers, like huge bean-pot-, that hold six or eight cabbages, for restaurant cooking, and they are quite a different vegetable treated in this way. Try the experiment; put a cabbage in a stone jar with plenty of water, cover tight and boil till tender. I think it docs not take as long to cook in this way xl- in ordinary kettle-, the steady mild heat soften- ing the tissues more steadily khan the open boiling. And there La little or do BmeJJ to cabbage or onions cooked in a dose Btone pot in the oven. A cabbage baked in it- own -team iii snch a pot and served with hot vinegar and butter i- a high flavored dish." A writer in the Rural A'< n- Yorker sums up the prime requirements in cooking cauliflower as fol- io w> "Four rules never to be deviated from may be laid down: first, that the cauliflower 1- to be soaked in salt and water for at least a half hour before cooking, in order to drive out any insects or worn in that may be lurking among the flowerets; second, (if to be boiled) when ready for cooking the vege- table is to be plunged into salted, thoroughly boil- ing water; third, it is not to be cooked a moment 200 THE CAULIFLOWER. after it becomes tender; fourth, to be served as soon as done. Neglect of any of these points is sure to result in failure, while a careful following of them will give a wholesome, delicate dish, and one that will be eaten with gusto and remembered with pleasure." A very simple method of serving cauliflower is with milk and butter, after the manner of cabbage, but a more elaborate white sauce generally accom- panies it. This is the familiar drawn butter sauce, to which may be added a little vinegar or lemon juice, to give piquancy of flavor. Sometimes this sauce is varied by adding milk or cream to the flour and butter, when it is called " cream sauce." The receipts given below are chiefly from the fol- lowing four recent works on cookery : "Good Living," by Sara Van Buren Brugiere; G. P. Putnam's Sons, New York and London, 1890. "The Buckeye Cook-Book"; Buckeye Publish- ing Company, Minneapolis, 1887. "Our Home Cyclopedia," by Edgar S. Darling; Mercantile Publishing Company, Detroit, 1889 "Mrs. A. B. Marshall's Cookery Book"; Mar- shall's School of Cookery, London, 1888. 1. Boiled {Gardener's Text Booh). — The head should be cut with most of the surrounding leaves attached, which are to be trimmed off when the time comes for cooking. Let it lie haif an hour in COOKING CAULIFLOWER. ,201 salt and water, and then boil it in fresh water for fifteen or twenty minntes. until a fork will easily enter the stem. Milk and water are better than water alone [a little sweet milk tends to keep the heads white]. Serve with sauce gravy or melted butter. '-!. Boiled {American Agriculturist). — Boil in water, slightly sal ted— never with meat. When tender, which will aerially be with twenty minntes eookinff. take ap and drain and OOVei with drawn butter (white sauce, made with butter, flora and water) and serve hot, Tbey are usually eaten without other addition, hut some dress with pepper and vinegar the same as they do cabbage. ;, «. Boiled {Good Living:).- Trim off the cut-id.' leave-. Leaving one row around the flower. Cut an X in the stalk. Have a large pot of boiling water on tli«« fire. Add enough milk to whiten the water; also one level teaspoonful of salt. The cauliflower should be left in vinegar and water for twenty to thirty minute- before boiling. This Bystem is sup- posed to draw \ adding tin* cream, flour and seasoning to the Uttle grease half a tea spoon i thai is left after frying the chickens oi sweet-breads. 5. Baked Buckeyt Cook Book). Prepare as for boiling, and parboil five minutes; cut into pieces and pul into a pie dish; add a little milk, season with Bait, pepper and butter; cover with dry. grated cheese, and bake. 6. Steamed {Mrs. M. I'. A. Crozier). Laj the nicely prepared cauliflower head in the deep dish from which it is to be served at table. Bprinkle salt over it, place it in the steamer, cover closely, and steam till tender. Remove to the table, and pour over it rich, sweet cream, slightly salted and heated. 204 THE CAULIFLOWEK. 7. Stewed (Gardener's Chronicle). — Cut up your cauliflower into sprigs of convenient size to serve with a tablespoon, and throw them into cold water an hour before cooking. To stew them, have a stout, iron stewpan, white-enamelled inside — an ordinary tin saucepan or boiler will hardly do. Put a large lump of butter into your stewpan as you set it over a gentle fire; instead of butter you may use the fat taken from the top of cold roast meat gravy — that of beef or veal is preferable to that of mutton. As the grease melts, stir into it an onion chopped very fine, and a little flour and water; con- tinue stirring until the whole is nicely browned; then put in your sprigged cauliflower, adding only just enough water or broth to cook it; season lightly w 7 ith pepper and salt, and a very light dust of grated nutmeg, if not disapproved; let it stew gently till perfectly tender; when done the gravy should be so reduced as to be no more in quantity than is wanted to serve as sauce with the vegetable; for this reason the salt must be used with great moder- ation, otherwise, by concentration, the gravy would be converted into brine; transfer the cauliflower from the stewpan to a hot dish, and pour the reduced gravy over it. .Note that by this method nothing is lost. The natural and nutritive juices of the vegetable, the sugar and albumen, are retained instead of being COOKING CAUIiIFLOWEB. 205 drawn out and diluted by boiling in several pints of water, and consequently wasted and thrown away. Note also that this receipt is founded (like the direc- tions for many other good dishes) on the roux — Hour browned in butter which is <>ue of the -rand elements in French cooker) . 8. Stewed (Mr. S. J. Soyer*). Cauliflower butter, -:ut. Bugar, two and one third ounces flour, half a pint of cream, one eighth of tin- soup from the cauliflower. The cauliflower i- cui into pieces, boiled Blightly in salted water, taken out of the soup and pul on a colander to drain. The butter and flour are baked together and thinned with tin- cream, and about tin' quantify of the soup above stated, cauliflower is pul into this Bauce and again brought to a boil, whereupon it is served warm. ',». Es< \ii"in- (Rural New Forker). Place a Layer of tin 1 parboiled flowerets in a pudding dish, and cover them with cream Bauce enough to moisten, with the addition of a little grated cheese, usually Parmesian; this is to be followed by another layer of this vegetable, and the whole covered with bread crumbs dotted with hits of butter. L0. Escallopkd (Buckey< <'<»>/: Book . Boil till tender, drain well, and cut in small pieces; put in * Chief Cook at the Court of Denmark. 206 THE CAULIFLOWER. layers, with fine chopped egg, and this dressing: Half pint milk, thickened over boiling water, with two tablespoons flour and seasoned with two tea- spoons salt, one of white pepper and two table- spoons butter; put grated bread over the top; dot it with small bits of butter and place it in the oven to heat thoroughly and brown. Serve in same dish in which it was baked. This is a good way to use common heads. A nicer way is to boil them, then place them whole in a buttered dish with stems down. Make sauce with a cup of bread crumbs beaten to froth with two tablespoons melted butter and three of cream or milk, one well- beaten egg, and salt and pep- per to taste. Pour this over the cauliflower, cover dish tightly, and bake six minutes in a quick oven, browning them nicely. Serve as above. 11. With Stuffing (Home Cyclopedia). — Take a saucepan, the exact size of the dish in- tended to be used. Cleanse a large, firm, white cauliflower, and cut into sprigs, throw those into boiling salt water for two minutes; then take them out, drain, and pack them tightly with the heads downwards, in the saucepan, the bottom of which must have been previously covered with thin slices of bacon; fill up the vacant spaces with a stuffing made of three tablespoonfuls of finely minced veal, the same of beef suet, four tablespoonfuls of COOKING CAULIFLOWER. 207 bread crumbs, a little pepper and Bait, a teaspoon- ful of chopped parsley, a teaspoonful of minced. chives and a dozen small mushrooms, chopped line. Strew these ingredients over the cauliflowers in alternate layers and pour over them three well- beaten eggs. When these are well soaked add sufficient nicely flavored stock to cover the whole; simmer gently till the cauliflowers are tender, and the sauce very much reduced: then turn the con- tents of the saucepan upside down on a hot dish, and the cauliflowers will be found standing in a savory mixture. {-. Wiiii Sauce (Home Cyclopedia). Boil a large cauliflower tied in Dotting in hot Baited wat.-r. f i . .in twenty five to thirty minute-,; drain, serve in a deep dish with the flower upwards, and pour over ii a cup of drawn butter in which has heen stirred the juice of a Lemon and a half tea- Bpoonful of French mustard, mixed up well with the Bauce. L8. With Cubby Sauci Mrs. Marshall). Blanch note to \". 19 and plain boil the cauliflower for lifteeo to t went \ minute- till tender, then cut it up into nice long piece-, each sufficient for one person; place the pieces in a -ante pan and pour the curry sauce (as for curry d la simla | over them; let it boil up, and then draw the pan to the side of the stove and let it stav there for ten or twelve 208 THE CAULIFLOWER. minutes; dish the pieces up in the form of cutlets, pour the sauce over them, and garnish round the cauliflower with little bunches of grated cocoanut which have been warmed between two plates over boiling water. This is an excellent dish for luncheon or second course, or it may be served in place of an entree. 14 With Tomato Sauce ( Good Living). — Having boiled a medium -sized cauliflower, very carefully as directed (No. 3) place it on a round dish, after having thoroughly drained it. Have ready a rich tomato sauce (No. 40) pour it around (not over) the cauliflower, and serve as a separate course. This is a very pretty dish. 15. With Tomato Sauce ( Good Health). — Boil or steam the cauliflower until tender. In another dish prepare a sauce by heating a pint of strained stewed tomatoes to boiling, thickening with a tablespoonful of flour, and salting to taste. When the cauliflower is tender, dish, and pour over it the hot tomato sauce. 16. With Mushrooms (Buckeye Cook Book). — Put in a frying pan, in hot fat, a few small mush- rooms and part of a cauliflower, broken into sprigs. Sprinkle over them some grated cheese, and baste the whole well from time to time with the hot fat. 17." With Brussels Sprouts (Mr. S. J. Soyer). — Cauliflower, Brussels sprouts, dotter of egg, butter, COOKING CAULIFLOWER. 209 a tablespoonful of cream, half a pint of sauce for vegetables, potato pure" — that is, bouillon thickened with mashed potatoes and strained. Both cauliflower and sprouts are to be well cleaned, boiled separately in salt water and served on the pure, the cauliflower in the centre and the sprouts around it for garnishing. The Bauce, to which is added the egg dottersj butter and cream, is poured hoi over the cauliflower and Bprouts. is. Ai Gratis {Good Living). — Boil the cauli- flower as directed. Sei it in a round baking dish which can be Benl bo the table For a moderate sized cauliflower male- one pint «>f cream Bauce (No. I- . Add to the Bauce two heaping table- spoons each or grated Parmesian and Gruj cheese and a dash of cayenne. Mix the Bauce and pourii over the cauliflower, Letting it penetrate all the crevices. ( lover the bop with tine grated br< crumbs, dol with butter, and bake twenty minutes. Serve in the same dish. 19. Ai Gratln i Mrs. Marshall >. —Trim the cauli- flower and blanch it ' ; put it to boil in boiling water till it is tender; then take up and drain. Butter the dish on which it is to be served and .put on it about two bablespoonrjols of the sauce as * Blanching anything is placing it on the tire in <•< d«l water until it 1 >. >ils, ;inr caulifl oerally, the Bauce ought to be rather thick, as it is imposeibL have the vegetables run perfectly drj when they are to rved warm. 22. A i \ Pban< use (Honn Cyclopedia . After trimming properly, cu( the cauliflower into quar ters, and put into a Btewpan and boil until tender; drain and arrange it neatly on a dish. Pour over it melted butt 23. A i \ Louis XI V (Mr. S. J. Soyer). Cauli- flower, new-made butter, grated nutmeg, bouillon. Tin* cauliflower is to be repeatedly washed in lukewarm water, boiled with bouillon and a little nutmeg, drained and then shaken with butter over a tire. To be Berved as soon as the butter is melted. 24 A i \ Vabenne Mrs. Marshall). — Trim a cauliflower, and place it in salt and water for about 212 THE CAULIFLOWER. one hour; then put it into cold water with a pinch of salt; bring to the boil, and then rince the cauli- flower and put it again into boiling water which is seasoned with salt, to cook till tender. When cooked, cut it in pieces and dish up in a coil; pour parsley sauce over, and garnish it round with braised carrots or a macedoine of vegetables, and place the cut up stalks of cauliflower in the centre. Serve for a luncheon or second course dish. 25. En Mayonaise (Mr. S. J. Soyer). — Two heads of cauliflower, salt, pepper, sweet oil, estragon, chopped parsley, vinegar, oil- sauce. The cauliflowers are to be plucked apart and the stemlets cut off at proper lengths. Boil in water, and salt when nearly done. Drain off and let cool, and then marinate for an hour with oil, vinegar, spices, estragon and parsley. Drain on a sieve. To be served high on a dish, and oil sauce gradu- ally to be poured over. If desired, the dish might be garnished with carrots or some other suitable vegetable. 26. Souffle of Cauliflower, A la Baronne (Mrs. Marshall). — Trim a nice cauliflower, put it to blanch (note to No. 19), then rince it and put it into boiling water with a little salt, and let it cook till tender; take up again, drain, and cut it in neat pieces and place them in a buttered souffle dish with alternate layers of raw sliced tomatoes ; season COOK I No cauliflower 213 with a very little salt and white pepper, and rill up the dish with a souffle mixture prepared as below, and sprinkle over with a few browned bread crumbs: place a few pieces of butter here and there on the top, and bake in a moderate oven for thirty minutes, dish apoD a paper with a napkin round, sprinkle it with a Little chopped parsley, and serve for second course or luncheon. Mixture for Cauliflowei Souffle. Mix two ounces of butter, one and a half ounces of line four, our and a half raw yulks of eggs, tin\ dusi of cayenne, a Baltspoonful of salt, with cot quite half a pint of old milk: Btir over tie- tire till it boils, then ad. I three ounces of grated Parmesian cheese and the whites <>f thr. thai have beeo whipped stiff, with a pinch <>f salt, and ose. 27. Oauliploweb Salad (Good Living). One pint cold b<»ilcd cauliflower, one teaspoon of chervil, chopped a- fine a- powder, one teaspoon of parsley, chopped as fine as powder, one teaspoon of tarragon or Maille vinegar, French dressing. Boil the cauliflower as directed (No. 3). Sepa- rate the flowerets, mix with the parsley, chives and dressing. Sel aside one hour. Serve very cold. A no/In r i Buckt //' ( 'ook Book .—After boiling, let cool and dress with Mayonnaise, or any dressing preferred. 214 THE CAULIFLOWER. 28. Cauliflowek Omelette. — Take the white part of a boiled cauliflower after it is cold, chop it very small, and mix with it a sufficient quantity of well beaten egg to make a very thick batter; then fry it in fresh butter, in a small pan, and send to the table hot. Note: — This omelette makes a fine dressing to pour hot over fried chicken when ready to send to the table. 29. Cauliflower Soup (Mr. S. J. Soyer). Two and a half quarts bouillon, one and a half pint milk, two or three cauliflowers, two and a half ounces butter, one and a half ounce flour, sugar, salt. The cauliflowers are cleaned, and boiled almost ready, taken out and put on a sieve, and the soup preserved. The butter and flour are baked to- gether; and with the milk, bouillon, sugar and salt added to the decoction from the cauliflowers. These are then cut into proper pieces and put into the soup, which is subjected to a quick boil and then served with bread dumplings: crumbs of white bread moistened with milk, melted butter, d otter of eggs, and the whites beaten to a stiff froth — the mass rolled into balls, and boiled until they float. 30. Cauliflower Cream Soup (Rural New Yorker). — Boil the cauliflower in salt water until nearly done. For a small head, bring another quart COOKIM. I Vri.IFLOWER. 215 of water | or milk and water) to boil, adding half an onion, or a bit of spice if desired, and thicken it as for drawn battel Bailee, with an ounce of battel and some flour. Boil the cauliflower in the liquid until soft. 1 1 i**n put thf whole through a colander: return to thf fire, and add a cup of cream; dimmer for five minutes, and serve at once, with squares of tried bread. 31. Broccoli (American <>'ir>i>n). — Broccoli is a pleasant change From cabbage and cauliflower, either a- a salad or a Bide dish. T<> dress it, Btrip oil' the little branches, till the top one is left, then with a sharp knife peel ofi all thf hard Bkin on the stalks and branchlets and throw them into water. When the water in the stewpan boils, put in tin* ccoli and cook till tender, salting in the last five minutes. Serve with toasl dipped in the broc coli water, laying the Btalks over it. and eat with vinegar ami melted butter. < >r. lei it get cold, cut in small bits, and serve as Balad with oil and vin egar, with lemon juice, garnished with nasturtium buds. Or, serve a large round of toast, the size of a dinner plate, moistened with broccoli water, salted and buttered, with nicely poached eggs laid on it, and Bprigs of hot broccoli set thickly between, dusting with fine salt. Cauliflower and solid white cabbage may be served the Bame way. 216 THE CAULIFLOWER. 32. Egg Broccoli {Home Cyclopedia). — Take half a dozen heads of broccoli, cut off the small shoots or blossoms and lay them aside for frying; trim the stalks short and pare off the rough rind up to the head, wash them well and lay them in salt water for an hour, then put them into plenty of boiling water (salted) and let them boil fast till quite tender. Put two ounces of butter into a saucepan, and stir it over a slow fire till it is melted ; then add gradually six or eight well-beaten eggs and stir the mixture until it is thick and smooth. Lay the broccoli in the center of a large dish, pour the egg around it, and, having firied the broccoli blossoms, arrange them in a circle near the edge of the dish. 33. Pickled (Mrs. M. P. A. Crozier). — Break at the natural divisions, steam till tender, and place in a jar of cold vinegar with mustard and red peppers. 34. Pickled (Gardener's Text Book). — Place the heads in a keg, and sprinkle them liberally with salt. Let them remain thus for about a week, when you may turn over them scalding hot vinegar, prepared with one ounce of mace, one ounce of pepper corns, and one ounce of cloves to every gallon. Draw off the vinegar, and return it scald- ing hot several times until the heads become tender. 35. Pickled (Rural New Yorker). — Break the heads into small sprays, throw them into a kettle COOKING CAULIFLOWER. 217 of scalding brine; let them come to a boil, and drain carefully, so as not to break them; pack in stone or glass jars, and cover with scalding vinegar soned as follows: To one gallon of vinegar allow one cup of white sugar, half an ounce of mace, one ounce of peppercorns, two or three red pepper pods broken into bits, and a tablespoonful each of coriander Beed, celery Beed, and white mustard. Pour this hot over the cauliflowers and Beal at once. Glass jars are the most convenient, as they may be examined frequently to Bee if their contents are keeping welL If not, repeal the scalding. In all pickles the vinegar should be two inches or more above the vegetables, as n is Bure to shrink, and if the vegetables are aoi thoroughly immersed in vinegar they will ool keep. 36. Pickled (Home Cyclopedia). — Choose such as are firm, yel of their full Bize; cut away all the leaves and pare tin-talk^ pull away the flowers in bunches, Bteep in brine two day-, then drain them, wipe them <\v\. and put them in hot pickle, or merely infuse for three days three ounces of currv powder in ever} quart of vinegar. Anotfu r. Slice, salt for two or thre. ■ days, drain,. spread upon a dry cloth before the fire twenty-four hours; put in a jar and cover with spiced vinegar. 37. Mixed Pickles (Homr ( 'yelopedia ). — Three huudred small cucumbers, four green peppers ■4 218 THE CAULIFLOWER. sliced fine, two large or three small heads of cauli- flower, three heads of white cabbage sliced fine, nine large onions sliced, one large horseradish, one quart green beans cut one inch long, one quart green tomatoes sliced; put this mixture in a pretty- strong brine twenty-four hours; drain three hours; then sprinkle in one -fourth pound black and one- fourth pound white mustard seed; also one table- spoonful black ground pepper ; let it come to a boil in just vinegar enough to cover it, adding a little alumn; drain again, and when cold put in one- half pint ground mustard; cover the whole with good cider vinegar; add turmeric enough to color if you like. ACCESSORY RECEIPTS. 38. Cauliflower Sauce {Good Living). — Use either white or cream sauce, adding to it the flowerets of cauliflower previously boiled tender. Serve with boiled fowl, veal saute", etc. 39. Cauliflower Sauce (To accompany No. 19). — One pint of thick Bechamel sauce, a quarter of a pound of grated Parmesian cheese, two table- spoonfuls of grated Gruy&re cheese, two table - spoonfuls of cream, a little dust of cayenne pepper and a pinch of salt; mix well together, and use. 40. Tomato Sauce (To accompany No 14). — 6 large tomatoes, or 1 can, 2 chopped onions. Butter, size of an egg, Salt and pepper, Bunch of parsley or thyme, Pinch of sugar, 1 tablespoonf ul of butter, 2 tablespoonf uls of flour. COOKING CAULIFLOWEE. 219 Peel the tomatoes, and put into a sauce pan with butter, thyme, onions and parsley | and 1 clove of garlic chopped and fried in butter I . Set over boiling water and stew very gently for three hours. Then press fruit and juice all through a sieve, rejecting only tin • 8 1- and herbs. Mean- while prepare a roux, allowing 1 quart of sauce. 1 tablespoonful of butter, and 2 of flour, stirred to- gether over tht> tire until light golden brown — no darker, <>r fche color of the sauce will be injured. When the sauce i- strained, remove the roux from the fire; stir in the sauce. Return it to the tire. Stir and l><>il '■'> t" 5 minute*, until rich and thick. Should the sauce !>•> already quite thick with the pulp "f the tomatoes, use Less thickening. If served with Erioandeau, veal -ante, or filel of beef, add the juices «>f the meat to the sauce. 11. Winn. S \ r.i /'<> accompany No. 3, >'<-.) — tincea of butt l ounce i >f flour, •.' gills <>f water, Pepper and sail . I'm "_! ounces <>f the butter in a stew pan; when it licit-, add the Hour. Stir for 1 minute or more, but do not brown. Then add by degrees the boil- ing water, stirring until smooth: pa-- it through a sieve; then add the rest of the butter, cut in pieces. When the butter is melted, serve immediately. This makes about one pint of sauce. You may add as a great improvement a little lemon juice or a few drops of vinegar. 220 THE CAULIFLOWER. N. B. — If the sauce is to have other ingredients added it is best to have it very thick to begin with. 42. Cream Sauce ( To accompany Nos. 3 and 18 ) . 1 tablespoon of flour 2 gills of new milk, l very large tablespoon of butter. }4 teaspoon of salt, Pepper to taste. Put J of the butter in a sauce pan over the fire. As soon as it melts, add the flour; stir till blended. Be careful not to let it brown. Add the boiling milk, by degrees, to the flour and butter, stirring without ceasing. Boil 3 minutes. Remove from the fire; add salt, white pepper, and the rest of the butter; stir until the butter melts, and serve im- mediately. If it has to be kept, set it over a kettle of boiling water; leave the spoon in it, and every now and again stir it down or the top will form a scum. Do not let it boil after the last but- ter is added. Cream may be used instead of new milk. UKCAITITLATION The following recapitulation of the more im- portant points connected with cauliflower culture will Berve to fix them in mind: 1. The best localities i'<>r cauliflower growing are where the climate is cool and moist, as Dear some Large bodj of water. '_'. The cauliflower will stand nearly a- much dry weather a- ordinary crops while growing, provid- ing it has a cool, moisi time in which to head. 3. The best -"il is a Band} l<>ain. though any cool, moist, Btrong, fertilex.il will answer. 1. While a cool, moisi soil i- desirable, thorough drainage is quite as essential as with any other crop. 5. An abundance <»f Btrong barnyard or other manure is necessary, as the cauliflower i- a gross feeder. 6. Deep and frequent tillage, that there may be no check in growth until the plants are nearly ready to head. i. Tie or pin the leaves over the heads as soon as they appear, to keep them blanched and protect them from frost. 222 THE CAULIFLOWEK. 8. If any plants have failed to head on the approach of winter, remove them to a shed or cellar, and they will head there. 9. Guard against the flea beetle, cut worm, cab- bage worm and cabbage maggot in the same manner as with cabbage. 10. With suitable varieties and proper care the cauliflower can generally be successfully grown wherever the cabbage thrives particularly well. GLOSSARY Blind. — To " go blind " is to lose the centre or growing point, and fail to head. It is generally due to climatic or insect injury. It is said to be frequently caused in the cauliflower by an ii. resembling the turnip fly. Soot and lime are remedi Blues. — A dark- bluish appearance, accompany- ing arrested development, generally duo to unfavor- able weather, unsuitable soil or insects at the root. Cabbage and cauliflower plants which are set too early in the spring, especially if they arc not well hardened off and arc placed in a cold soil, are apt to assume this appearance. If cauliflowers remain long in this condition, they are liable either to fail to head, or to form small heads prematurely. Bolt. — A familiar term in England, applied to wheat when it heads out small and prematurely. Sometime applied to cauliflowers when they head before they attain a proper age and size. See Button. Break. — To become loose or " frothy " prepara- tory to running up to seed. Said of a head of cauliflower; also of other plants as they begin to throw up their seed stalks. 224 THE CAULIFLOWER. Button. — To form small heads prematurely, as often occurs when plants are left too long in the seed-bed. Curd. — The material composing the head of a cauliflower. Sometimes the heads individually are called "curds." Drawn. — Having an abnormally long stem, owing to crowding, or too great heat, or too little light in the seed-bed. Flower or Blossom. — Terms often applied to the head in the cauliflower, either from its resemblance to a flower, or from a mistaken idea that it really is a flower. Floweret. — A term sometimes applied to one of the sprays or sub- division* of a cauliflower head. Frothy, see Warty. Glaucous. — Pale bluish-green; sea-green. Head. — The edible part of a cauliflower, consist- ing of a mass of thickened flower- stems at an early stage of growth, before they have separated and elongated preparatory to forming flowers and seeds. Various other terms have been applied to it, such as "flower" or "blossom," "boquet," "heart," and, by the French, " pomme " (apple), but some- times also "tete" (head). Heart, see Head. Leafy. — Having the head interspersed with rather small leaves. A tendency to this condition GLOSSARY. 'I'l'i is found in some inferior varieties, and in many good varieties when they head in hot weather. Mossy. — Having numerous minute leaves dis- tributed over the head, giving it a '"mossy " appear- ance. It is a condition of the same nature as the " leafy'" state above mentioned, and produced by the same causes. i; sue. — An undesirable sport. A cauliflower which, unlike the others In the field, runs immedi- ately to seed without forming a head, would be called a ■' rogue." Running. — Throwing up the flower-stalks pre paratory to the production of seed. See Break. Turning I-.. Commencing to head; a term j inally applied to cabbages, but now extended to other plant- which Form heads of any kind. \V nn on Fbothy. — A condition of the head in which the surface is covered with small promi- nence preparatory to running up to Beed Weatheb-Pboud. An English term which signi- fies that plants are larger or more thrifty than proper for the time of year. Applied, for example, to wintered-over cauliflower plants during a warm, early spring. REFERENCES. In the following works and articles certain points in connection with the cauliflower and its cultiva- tion are more fully treated than in the present work. Bon Jardenier, (1859, p. 449). — A good article on the origin and varieties of the cauliflower, and its cultivation in France. Brill, Francis. — " Cauliflowers and How to Grow Them," (16 pp., price twenty cents. Published by the Author, Biverhead, N. Y., 1886). A well writ- ten account of cauliflower growing on Long Island and the methods used. Burpee, W. A. — "How to Grow Cabbages and Cauliflowers," (W. A. Burpee & Co., Philadelphia, 1890). A pamphlet of eighty-five pages, price thirty cents, consisting of prize essays on the Cab- bage and Cauliflower, by Mr. G. H. Howard, of Long Island, N. Y., and Mr. J. Pedersen, of Den- mark; together with directions for cooking these vegetables by Mr. S. J. Soyer, chief cook at the Court of Denmark; and a chapter on varieties by W. A. Burpee. De Candolle, Augustin Pyramus. — " Memoir on the Different Species, Baces and Varieties of the THE CAULIFLOWER. 2-1 Genus Brassica, and of the Genera Allied with It which are Cultivated in Europe'' (read in 1821). — Transactions of the Horticultural Society of Lon- don, Vol. V, p. 1. Don, Geo. — " General History of Dichlamydeous Plants," (4 volumes, London. 1831). Volume I, pp. 233-241, contains a good account of the cul- ture and varieties of broccoli and cauliflower. Fifteen varieties of broccoli and three of cauli- flower are described Journal of Hobticultub I Iottage Gardener, (1878, ]». 61 I. A good article on the cultivation of cauliflower in England Loudon, J. C. "Encyclopaedia of Gardening" (5th edition, London. 1827). This standard work contains a very full account of the cauliflower and it- allies, including < [notation-- from various Eng- lish authorities. Magazine or Hobticultube, (1839, p. 53). — A good article on the cultivation of the cauliflower in England. M\m sb, John. — "Hints relative to the Culture of the Early Purple Broccoli" (read in 18<>S). — Transactions of tin Horticultural Society of Lon- don, Vol. I, pp. 116 120. An account of the cul- ture and varieties of broccoli, with remarks on its improvement, and on the liability of broccoli and cauliflower to mix with cabbage. 228 REFERENCES. ■ McIntosh, Charles. — "Book of the Garden" (2 volumes, London, 1853). The second volume contains the best account of cauliflower cultivation in England written up to that time. Rogers, John.— "The Vegetable Cultivator" (London, 1843). Contains a good account of the cauliflower and the methods of growing it in Eng- land. Sturtevant, Dr. E. L. — In his " History of Garden Vegetables," in the American Naturalist, this author gives the history of cauliflower and broccoli, including the earliest recorded evi- dences of their cultivation, and the names applied to these vegetables in different countries. The broccoli is treated in the volume for 1887, p. 438, and the cauliflower in the same volume, p. 701. Sutton & Sons, Reading, England. — These seedsmen publish a work on Gardening, price five shillings, in which the subject of cauliflower culture in England js fully treated. Vilmorin-Andrieux, et cie. — "Plantes Potagers " (Paris, 1883). This work by Vilmorin, Andrieux & Co., the Paris seedsmen, was translated into English, and published under the title of " The Vegetable Garden," by Murray, of London, in 1885. It contains full descriptions of varieties of cauliflower, based on trials at the experiment grounds of this firm at Paris, and also includes information on the cultivation of this vegetable in France. INDEX. Page. Anal] sis 196 Blackleg I ©5 Blanching :iu KlM. coll 10, 11. 13, 1V> Buttoning :>: Cabbage, history 9 bage, wild o Cabbage maggot i»«; Cabbage worm ;»s Cauliflower in United States 19, <;i Mexico Europe 19 India rla I .hi. I 21 Prance 20 « ■■ i many . 21 Holland 21 Ilaly 21 I ong Island 22, <;•.» I Sound. 91, 115 Alabama California Colorado t; Florida. P2 Georgia 7:1 Illinois 23, 7.". [owa 77 Louisiana 83 Massachusetts 71 Michigan 72, 185 Minnesota 74 Missouri 7G New Jersey 69 Page. North Carolina 7s < >liio 7."> on 90 South Dakota 78 84 Washington 91, 115 Wisconsin 74 Cauliflower industry 19 Climate . 89,90, 112, 116 Cooking !«>.-, 1 'ross-fertilizatlon. 113, 11 1. 121 Cultivation .-{7 Cut worms 94 Damping ofl km Duty, see Tariff Earllness, order of 177 j cauliflower 58 Failures 19, 53, 69, 71 Fertilizers 26, I B5, 87, 116 Flea beetle 27, 29, 93 Frost, effect ol 41 Fungi 101 Glossary 223 Harvesting. 42 History 9 Importation of cauliflower. 23 I; sects 30, 93, 87 in igation 20, 38, 77 Keeping 48 Large heads... 77, 83, 86, 169, 171 Louse 29, 100 Marketing 47, 55, 79, 81 Mildew 105 230 THE CAULIFLOWER. Page. Origin 9 Packages 45 Packing 45 Pickles 23,216 Preparing the ground 35, 68, 87, 116 Price 47, 55, 65, 69, 79 Paget Sound seed. . .109, 115, 185 Recapitulation 221 References 227 Rot 101 Scale of maturity 177 Seed 107 in Cyprus 109 Denmark 110 England 108, 110 France 108 Germany 108 Holland 108 Scotland 108 Page. India 89 Long Island 110 Massachusetts 110 Mexico 86 Puget Sound. ..109, 115. 185 Seed, amount needed ... 88, 115 Seed, duration of vitality. . . 115 Seed, sowing 27. 33, 82, 87 Selling, see Marketing', . . Soil 25,72, 82, 86, 116 Soil, preparation of 35,68, 87, 116 Sowing seed 27, 33, 82, 87 Tariff on cauliflower 23 Terms 223 Time to cut 42 Time to sow 33 Transplanting — 35, 117 Trimming 44 Varieties U, 125, 187 Variety tests 178 HOW TO EXTEND THE MARKET For Cauliflower. The market demand for any product is always a matter of growth. Peter Henderson said in l s *>7 that an acre of cauliflower was as much as could be profitably Bold from one garden in the New York market. Now, five to fifteen acres in a single field is not an uncommon Bight on Long [sland. It is the business of the grower Dot only to Bupply the demand, but to create it. One way to increase the demand fur cauliflower is to teach consumers the best methods of using it. We believe that if cauliflower growers could distribute freely to their customers the information found in the chapter on cooking in this work on Cauliflower it would result in largely increased sales, Accordingly we have reprinted this chapter as a separate pamphlet and offer it to market gardeners and others at the follow- ing very low rate-. Single copies, ten cents, $5 per hundred. Sample copy free upon request to any purchaser of this book. Please give these a trial. RECISTER PUBLISHING COMPANY, Ann Arbor, Michigan Henderson's early Snowball EARLY, LARGE A SURE HEADER. THE STANDARD VARIETY EVERYWHERE. Sold by all Dealers in Our Original Packages, Sealed with our RED TRADE MARK LABEL. Peter Henderson & Co., SEEDSMEN, 35 & 37 Cortland St, - NEW YORK. PUGET SOUND CAULIFLOWER and CABBAGE SEED. THE BEST IN THE WORLD. [n every part of the country, from Maine to Oregon, it Is pronounced good. High Testl ty from High Sources. Reports oj Ou Experiment Stations: Prof. W.J.Green, Ohio. \_. Ex. Sta., says: Having tested your Snowball and Earliesl Dwarf Erf urt, 1 do nol hesitate, after careful trials, to say that your t 'auliflower seed ranks w itli the ver} b< st. Nol onlj does it -how the effects of careful selection, but the seeds were verj Large and full of vitality, germinated quick, and produced plants of uncommon \ i lt< Ir. healthy In all stages of growth. If the s< ed senl us i- a fair sample you aeed not hesitate to claim that it Is as good as any thai can be produced, as far as quality Is concerned, and in' vitality ami sequenl vigorof plant- excelling Imported seed by & per rent. [ shall nol hesitate t" recommend Puget Sound Cauli flower seed, for I believe it t<> be The Besl in tin' World. Prof. I. i;. lafi. Mich. Ag. Col., writes: Dear Sir. The Early Perfection i"Novelty No. '.>"> and American grown Snowball Cauliflower seed sent lure for trial i..\ you, as compared with nine other varieties, the following i- tin- report. No - Is American Snowball, and No. in i- Novelty No. 9 or Eat i> Perfecl ion : I : :; ) B t(» 11 ■ u > B6 99 (.. i tnlnatlon. • 89 .■■ 90 60 Vegetation BO BO ;■' BO ( .»'i 40 60 90 '.»> loo BO Vigor and heading The Early Perfection (No. 9) was one of the flrst to form in ads, requiring Bfty-three days from time of planting out. It fullj a- good ami large heads a- any of tin- other early kinds. I am particularly pleased with' tin- high vegetative powers of your seeds, ami t he vigor of tin- plant-. Mich. Ag. Col.. Nov. 30, [890. II. A March, Fldalgo, Wash.: Dear Sir,- Vour letter asking for a report of your Cabb and • aull flower Seed, is at band. The Pugel Sound strain of Early Wakefield Cabbage seed was so noticably large that I weighed several samples of it and found that It averaged two ana one-half times as large a- tin -aim- varietj from other seedsmen in tin- seed-box we obtained 97 plants from inn seeds. The plant- were much stronger than those of any other variety. Twenty-five plants were put out. ami every one formed a perfecl head They were \ ery even in size ami shape, ;ivi'i-;r.'iii'.' slightly Larger than our other strains, with three da\ - difference in t heir favor in earliness. Very truly. 1. i;. TAPT. Prices half tfu pria of imported seed of tfu same quality. Send for prices and testimonials tn H. A. MARCH, Fidalgo. Skagit Co., Wash. 5ry PfflerKai? Qrouur; Qadliflou/er S DAUBY WHEJi EXPOSED TO MOISTURE." Another says:— "The plates are far the best I have ever seen. A.ccep1 my thanks for your promptness." PUBLISHERS I >i HORTICULTURAL ART JOURNAL, Monthly, $2.00 Per Year T enth Y ear. The Wisconsin Farmer. A Sixteen Page, Sixty-Four Column Agricultural © Weekly. DEVOTED TO FARM, HORTICULTRE, LIVE STOCK, DAIRYING, POULTRY, BEES, VETERINARY, HOME FIRESIDE AND MARKETS. OFFICIAL ORGAN OF THE WISCONSIN FARM INSTITUTES, STATE AGRICULTURAL SOCIETY, Containing full reports of the meetings and the best papers delivered. 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Strawberries are my specialty, as my entire time in summer is devoted to them. My plants are of thrifty growth, and true to name, and will satisfy the most skeptical. Don't buy until you see my prices. I have customers in every state. Can pack to go any distance. ALBERT H. CLARK, Box 117, Cambridge, Md. %e, JWior^l jWfiqMttm Home with inter - est It gives evidence <>f being earnestly in favor of the farmer's improvement and progress.' 3 We arc prepared to offer especially attractive inducements to young men and young women who are willing to canvass for it regularly or during their leisure hours. WESLEY, WEBB &, CO., - WILMINGTON, DEL. Dixie ZEF^irj^ie:^- 49th YEAR. 'THE Great Farm, Industrial and Stock Periodical -*■ of the Scrth. It embraces in its constituency the intelligent, progressive and substantially successful farmers of this section, and as an advertising medium for the Merchant, Manufacturer, Stock-raiser and Professional man is ABSOLUTELY UNEQUALED. Space judiciously employed in its columns is always remunerative. By recent purchases it now combines: The DIXIE FARMER, Atlanta, Ga. The PLANTATION, Montgomery, Ala. The RURAL SUN. Nashville, Tenn. The SOUTHERN FARMER'S MONTHLY, Savannah, Ga. SOUTHERN WORLD, Atlanta, The PHCEN IX AGRICULTURIST, Marietta, Ga. And unites the patrons of these with its own large list of subscribers The. press and people all testify to its great merits as a medium foti controlling Southern trade. Subscription, one year in advance, postage paid, $1.00. Sample copies sent free. Advertisements, per line, 30c. We go to press the 20th of each month preceding our date. ■ THE CULTIVATOR PUBLISHING COMPANY, P. O. Drawer 8. ATLANTA, GA. \