THE CAULIFLOWER. 259 



The after-culture should be similar to that bestowed 

 upon the Cabbage. The dry, sunny weather which so 

 often prevails in the summer months is unfavorable to the 

 full development of the Cauliflower, and in such seasons 

 liberal applications of water or liquid manure may be bene- 

 ficially made, and will often produce fine flowers from plants 

 that would otherwise prove abortive. 



The leaves are sometimes gathered, and tied loosely over 

 the tops of the heads, to facilitate the blanching. 



Taking the Crop. Cauliflowers raised by open culture 

 will generally come to the table in October. Such as have 

 not fully perfected their heads may, just as the ground is 

 closing, be taken up by their roots, and suspended, with the 

 top downward, in a light cellar, or other place secure from 

 frost ; by which process the heads will increase in size, and 

 be suitable for use the last of December or first of January. 



Like the Broccoli, Cauliflowers should be cut for use while 

 the head, or what is known as the " curd," is still close and 

 compact. As the plants advance in growth the head opens, 

 separates into branches, and soon becomes coarse, fibrous, 

 strong flavored, and unfit for the table. 



Preservation during Winter. The best way to preserve 

 them during winter is to take them up late in the fall, with 

 as much earth as possible about their roots, and reset them 

 in earth, in a light, dry cellar, or in any other light and dry 

 location secure from frost. 



Use. The methods of cooking and serving ar.e almost 

 numberless. When well grown and seasonably cut, the flavor 

 is peculiarly mild and agreeable. Few brassicaceous plants 

 are more ornamental, or more generally esteemed. 



Varieties. These are comparatively few in number ; the 

 distinctions, in many instances, being quite unimportant. 

 In the color, foliage, general habit, and even in the quality, 

 of the entire list, there is great similarity. 



