1S7:-;. ] 



YEITCHS AUTUMN GIA^"T CAULIFLOWEE. 



43 



In tlie same structure I have, planted in tlie border of tlie back wall, a 

 collection of liardy early Grapes, and I am indebted to Artliur Trollope, Esq., 

 of Eastgate, Lincoln, an enthusiastic grower of hardy grapes, for some of the varie- 

 ties. The earliest variety in ripening was the Earhj Malvasia^ or Eavhj Keinzheim 

 of the Horticultural Society ; it is a luscious, sweet, little white grape, and ripened, 

 in the end of August, followed by the other early white sorts, Early Malingre, 

 Earlij Smyrna Frontignan, Chasselcts Vibert, Early Sauinur Frontignan^ and Royal 

 2Iuscadine or Chasselas de Fontainehleau of the French. Of purple or black early 

 o-rapes, the earliest in ripening was the Chasselas Hoir, followed by the Sarhelle 

 Frontignan^ Espcrione^ and Trentham Black. All these varieties will do well in 

 cool houses or for planting out on the open walls ; and in some hot seasons will 

 vield plenty of fruit, if protected from birds or insects when ripening. If 

 nurserymen would make it one of their specialities to get a good stock of 

 these early-ripening Peaches, Nectarines, and Grapes for sale, I am certain they 

 would get plenty of customers amongst amateurs and gardeners with limited 

 means of heating their forcing-houses. — William Tilleey, Welheck. 



VEITOH'S AUTUMN GIANT CAULIFLOWER. 



i^^HIS fine Cauliflower was briefly noticed in your volume for 1871 as being a 



^^^J) most valuable acquisition to the list of new vegetables. Since that time, 



v^ no doubt, many have grown it and found it to be so ; at least I have done 



<^ so, and as seed-time is at hand, I am induced to add my quota towards 



making it more generally known. 



My attention was first called to it in 

 the autumn of 1871, and I at once made 

 up my mind to grow it in 1872, which 

 I did, obtaining a sealed packet of the 

 seed and sowing it about the middle of 

 April in the open air with others of the 

 Brassica tribe, securing it from the birds 

 by covering it with netting. The result 

 was that we cut fine white heads daily 

 during the months of October, Novem- 

 ber, and December. The only fault, if 

 that can be called a fault, is that in 

 October the heads were too large to cook 

 whole, but as the seasoii advanced the 

 heads became smaller. They were beau- 

 tifully white and tender, as well as mild. 

 Autumn uiant cauliflowee. when cooked. In November, as soon as 



there was an appearance of frost, the tops of the leaves were tied with bast matting 

 to prevent the heads from being frozen. The friend with whom I first saw it, 

 quite failed in growing his Giatit Cauliflower in 1872, through taking too much 



