TWENTIETH ANNUAL MEETING. 79 



Again, the shape of the leaf is important. A fault often seen is the blade 

 not extending to the very base, thus giving the leaf a distinct stem. The 

 leaves of the head will be of the same character, and consequently the 

 heart, made up of the bases of the leaves, will be loose and "stemmy" at 

 the center, even if hard and firm at the outside. The leaves should also 

 be abundant in number, long, and show a decided tendency either to 

 inclose the center or to be dish-shape. If not, we have a head in which 

 the leaves do not lap by each other, forming one with either an opening 

 or soft spot down through the center, through which the seed-stalk will 

 soon push its way and the head become worthless. Lastly, the leaves of 

 all cabbages should be thick and brittle rather than thin and fibrous. 



CAULIFLOWER. 



The common opinion is that cauliflower heads should be smooth and 

 flat; but Long Island gardeners, who have given more attention to this 

 vegetable than any one else in this country, declare that the head should 

 be round rather than flat, and as knobby as possible. They claim, and we 

 think with good reason, that the flat umbel-shaped head must of necessity 

 have a much larger proportion of stem than one which is in general outline 

 nearly globular, and in which each section is also globular, thus giving a 

 rough or knobby, rather than a smooth head. Certainly the latter style 

 are much heavier and more solid, and we think are of better quality. 



CAEEOT. 



Few people in this country know how palatable well-grown and properly 

 cooked carrots are; but in order to fully appreciate them one must use the 

 small and finer grained garden varieties, and when they are in proper 

 condition, which is when they are young and tender, not waiting until 

 they are nearly full-grown, as is commonly done. 



CELERY. 



Here, as in beans, too much weight has been given to whiteness, and 

 flavorless and soft '\\'"hite Plume has ruled the market. It certainly is 

 true that excessively blanched and white celery is always of inferior 

 quality. Often it is actually worthless, being pithy and soft. Good 

 quality is indicated by fine grain and solidity. A person should be able 

 to snap a stem into three pieces by taking it in both hands and giving a 

 quick jerk with each hand in opjoosite directions. The break should be 

 square, showing brittle fibre, and as little " string" at the back as may be. 

 The flesh should be firm, solid, and fine grained, and have a rich, nutty 

 flavor. Such celery is rarely seen in market, because of the demand for the 

 whiter and, to the novice, more attractive kinds; but no one knows better 

 than the Kalamazoo growers how to produce it if it is called for. 



CUCUMBER. 



Whether for pickles or slicing, if triangular in general shape of cross- 

 section, as most of them are, the sides should be concave outward, instead 

 of convex, the latter shape always indicating a hard and often bitter strip 

 along the center of each side where the seeds are attached. The fruit 



