The Kitchen Garden. 87 



final place of growth. This should be a bed of the richest 

 light earth, two feet deep, and one third of it well-decomposed 

 manure, surrounded by a frame or wall, and covered with glass 

 or shutters. An open exposure, sheltered from the northwest, 

 is essential. The bed should be prepared about the first of 

 October, to give it time to settle. Into this bed remove your 

 plants about the middle of October (or earlier in a very cold 

 climate), setting them eighteen inches apart. Take them up 

 carefully with a trowel, and in planting press down the soil 

 pretty firmly upon the roots, giving it a gentle watering at the 

 same time. 'No further watering will be required till spring. 

 Protect the plants carefully against frost, covering the sash or 

 shutters with matting or straw if necessary ; but do not neglect 

 to give them the air every mild, clear day. They must not be 

 left open to the rain, as too much moisture will cause them to 

 "damp off," as it is called, at the neck. When the weather 

 becomes warmer in spring, copious waterings may be given. 

 Soap-suds and other liquid manures are applied with advantage. 

 Early lettuce may be sowed in the same bed between the rows 

 of cauliflowers. 



When a cauliflower has attained its full size, which will be 

 indicated by the opening of the border, cut off the head with 

 several inches of the stem, and most of the leaves, these being 

 taken off, however, before cooking. 



For the autumn crop sow in April, transplant into rich soil, 

 two feet apart. Hoe frequently and deeply, and if the season 

 be diy, water copiously. They, must not suffer from drouth. 

 You may know when they need water by the drooping of the 

 leaves. The hills about the plant should form a hollow basin 

 to retain the moisture. 



The cauliflower is a wholesome and nutritious vegetable, and 

 should be more generally cultivated. To cook, soak an hour 

 in cold water with a handful of salt in it ; then boil till tender 

 in milk and water, taking care to skim the surface, so that not 

 the least foulness may fall on the flower. It may be served up 

 with sauce, gravy, or melted butter. 



