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 difPering 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 in 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 Yilmorin six- 

 teen sorts in 1883. There ara recorded in the 

 present work the names of one hundred and forty 



