GARDEN VEGETABLES — THE CAULIFLOWER. 



GARDEN VEGETABLES NO. 2. — THE CAULIFLOWER. 



BY AVILLIAM CHORLTON, 



We do not always find that this delicately flavored esculent is either grown or 

 cooked in the best manner; a few remarks may, therefore, be useful respecting it. 



The Cauliflower is generally considered to be only one of the many forms of the 

 diversified cabbage, the primitive type of which is a small, open-leaved, cruci- 

 ferous, yellow-flowered plant, found growing wild upon the cliffs near the sea- 

 shores of Britain, and known to botanists as Brassica oleracea. There is, per- 

 haps, no genus of plants which presents more singular peculiarities than this; for, 

 while the different varieties can be, and are continually, kept true to sort from 

 seed, the whole will most readily fertilize while in blossom with each other; and 

 it is further necessary that only the most correct samples should be allowed to 

 produce flower, if the best quality be required in the after progeny. Owing to 

 our excess of heat during the summer, the seeds are generally defective, and, in 

 most cases, entirely abortive, and we have to depend upon the milder climates of 

 Europe for a supply. This being the case, small growers are entirely at the 

 mercy of the seedsman; and as, to say the least of it, some seed-growers are not 

 over particular, it behooves those who import to be careful from whom they pur- 

 chase. The seed lists contain a number of varieties of CauUjioioer proper, but, 

 if all be obtained, the difference, if any, that will be found, is only a deviation of 

 quality ; so that, if we get the best in this respect, we shall have fine heads with 

 good culture. 



The Cauliflower cannot be grown to perfection under the shade of trees, near 

 a building, or close to a fence. An open, clear spot should always be chosen; it 

 delights in a rich, well-worked, and porous soil. Fresh land, well manured, is to 

 be preferred, and burnt turf sods, or vegetable refuse, in addition to barnyard 

 manure, is of much service, and if, besides this, a liberal supply of liquid drain- 

 ings from the dunghill be given while growing freely, the plant will be enabled 

 to bring out its greatest excellence. An ordinary sample may be got with slight 

 manuring, but, like all other garden products, the best practice is here found to 

 be most economical. 



In some parts of Europe, cauliflowers may be had all the year round, but, 

 during the hottest part of our summers, if the same were to be attempted, we 

 should only get a production of leaves, and little or no heads; we may, however, 

 have them, with a short intermission, from the beginning of October to the middle 

 of July, and how to accomplish this will be seen below. The times of sowing are 

 given for latitude 41° south of which it will be somewhat later, and north a trifle 

 earlier, according to distance. 



For Fall and Midwinter Use. — About the last week in May, choose a plot of 

 not over-rich soil, dig and break up well, and sow the seeds thinly in drills, one 

 foot apart and half au inch deep. If the earth be very dry, give a good soaking 

 of water previous to opening the drills; let this percolate down for a time, until 

 the ground will again work without clogging, and, after sowing, water over again 

 lightly ; this will settle all close, and enable the seeds to vegetate freely and quick, 

 lu the course of five or six weeks, the plants will be large enough to transplant 

 in their final places. If the soil is not very fertile previously, dress over a plot 

 as large as may be required with barnyard manure — say two barrow loads to each 

 square perch — or decayed vegetable matter in the same proportions, to which 

 be added one pound of guano ; dig or plough all in, and plant two feet 



