THE CANADIAN HORTICULTURIST. 



201 



the same way that Cabbage plants are 

 set. From this time on, the surface of 

 the gi'ound is kept loose and free from 

 weeds and grass — in the open field by 

 horse-tools, and in the garden with the 

 common hand-hoe. 



The time of planting Cauliflowers 

 for fall and early winter use, in the 

 Middle and Northern States, may be 

 extended from the end of June to the 

 la,tter part of July, and even up to the 

 first of August. As a matter of course, 

 common sense would dictate that the 

 plants should be set out when the 

 weather is cloudy and moist, and the 

 soil damp. Cauliflower plants are not 

 so hardy as Cabbage plants, and \\ill 

 need a trifle more care when set out in 

 the garden or open field. Once started, 

 they will grow rank and thrifty. When 

 grown solely for home consumption, it 

 is the best plan to set part of the plants 

 on or before the first of July, and the 

 balance a couple or three weeks later. 



In the latter part of September, 

 when the heads are forming, they need 

 some protection from the hot sun. If 

 left exposed, many of them will " but- 

 ton," as gardeners term it. A simple, 

 effective, and cheap method of avoiding 

 this is to go through the growing 

 Cauliflowers, and, when there is a head 

 forming, turn a few of the long out- 

 side leaves over the centre or head. 

 By doing this they will grow compact, 

 and become more sightly and valuable, 

 either for home use or market purposes. 

 — American Garden. 



A Good Way of Cooking Onions. — It 

 i3 a good plan to boil onions in milk and 

 water ; it diminishes the strong t iste of 

 that vegetable. It is an excellent way of 

 serving up onions to choi) them up after 

 they are boiled, and put them in a stewpan 

 with a little milk, butter, salt and pepper, 

 and let them stew about fifteen minutes. 

 This gives them a fine flavor, and they can 

 be served up very hot. 



THE LIXDLEY GRAPE. 



This superior variety must have been 

 a great favorite with its originator, for 

 he christened it after one of England's 

 greatest botanists and horticulturists, 

 the illustrious author and editor, John 

 Lindley. Had Mr. Rogers given us 

 only the Lindley grape, his name would 

 have been famous ; yet this, the best of 

 all his valuable seedlings, is scarcely 

 known to the masses. It has been 

 crowded aside and overlooked, while 

 those inferior were applauded. Mr. 

 Barry says it is the best red grape we 

 have. Mr. G. W. Campbell gives it 

 preference over the Wilder, Salem, 

 Merrimack or Agawam. Mr. T. S. 

 Hubbard thus describes the Lindley : — 

 " Bunch medium long, sometimes shoul- 

 dered ; berries large, red or Catawba 

 color. Flesh tender, sweet, with high 

 aromatic flavor. Very healthy, vigor- 

 ous and hardy. Bipens with Delaware. 

 Best quality for table or wine. It is 

 a very good keeper, with firm, tenacious 

 skin. Resembles Catawba in some 

 respects. Is here regarded as one of 

 the best, if not the best, of Rogers' 

 Hybrids. Should be more extensively 

 planted." President T. T. Lyon says 

 the Lindley is a vigorous and product- 

 ive grape, of good quality, but little 

 grown in Michigan. Of coui*se it is 

 but little grown. Probably not one 

 fruit grower in one hundred there ever 

 saw it. 



Since writing the above, I notice 

 the following in the Rural New 

 Yorker from Marshall P. Wilder: — 

 From the first introduction of Rogers' 

 grapes I have considered the Lindley 

 one of the most reliable varieties. Its 

 quality is but little below that of the 

 Delaware with me ; while in size, beauty, 

 vigor and hardiness it is superior. As 

 a proof of its excellence, I selected sam- 

 ples of both, taking small berries of the 

 Lindley, so as to have them in appear- 

 ance as much alike as possible, and had 



