1869.] THE KITCHEN-GARDEN. 261 



THE KITCHEW-GARDEN. 



No. IV. 



{Continued Jrom page 122.) 



CAULIFLOWER. 



The celebrated Dr Johnson used to say that of all the flowers in the 

 garden the Cauliflower was the best. Perhaps among the many strong 

 prej udices which had a place in the rugged but powerful mind of the 

 author of ' Kasselas ' there might be one against flowers, or at least in 

 favour of the useful, as compared with the ornamental, in gardens. 

 But setting aside the remark of the distinguished Doctor, there need 

 be little fear of exciting opposing opinions by classing the Cauliflower 

 among the most esteemed of vegetables. Of all the varieties of the 

 Brassica genus it is the most wholesome and delicate ; for, unless it be 

 some of the varieties of Broccoli, none of the others can approach it in 

 this respect. 



I am not acquainted with any data that fix the exact time of its 

 introduction into this country. It was in cultivation in England in 

 the early part of the seventeenth century, and though then inferior to 

 our present varieties, it was only known as a dainty at the tables of the 

 wealthy. It is said to have been first brought to this country from 

 Cyprus, although there is little or no evidence to show that it is a 

 native of that island. Towards the middle and end of the seventeenth 

 century it was grown sufiiciently extensively to allow its being off'ered 

 regularly for sale in the English markets. Its price, however, ranged 

 very high at the most plentiful season. Up to the time of the French 

 Kevolution the Cauliflower was regularly sent from England into Hol- 

 land and some parts of Germany, and even France. English-grown 

 Cauliflower is still considered superior to that of Continental growth, 

 and the seed of it raised here is more esteemed by Continental garden- 

 ers than that of their own growing. This probably arises from the 

 high state of cultivation and care in selection which is bestowed upon 

 it in the neighbourhoods adjacent to London, where the great bulk of 

 the finest seed is saved. 



The earliest crop of the season is produced from seed sown the pre- 

 vious autumn. The good old rule, " sow and plant often," in order to 

 keep up a regular supply in good condition, does not apply to any 

 vegetable with greater propriety than to that now under consideration. 

 It is well to start with a recognition of this rule by sowing twice 

 instead of once in autumn. The first sowing should be made about the 

 middle of August, and the second fourteen days later. In those 

 localities where the checking frosts of autumn set in early, these times 

 may perhaps be found late enough, while in other districts I have 



