THE CAULIFLOWER. 165 



"land." In watering, a scoop attached to a somewhat 

 elastic handle, is used, thus drenching the whole crop. 



The culture is often impracticable at only a short dis- 

 tance from a favorable location. While the northern 

 shore of Long Island is, par excellence, the cauli- 

 flower garden of the United States; the southern 

 shore is comparatively unfit for its growth. On the 

 Peninsula of Florida, there must bo many situations 

 along either its west or east coast, where the soil being 

 suitable, this vegetable may be grown with great success, 

 and it is strange that the farmers of that State have not 

 yet made it one of the favorite vegetables for shipment. 

 It ought to do well near Norfolk, but the farmers there 

 consider it a troublesome crop. 



Owing to the heat and dry ness prevailing during the 

 season of ripening, the seed of cauliflower is rarely grown 

 in this country, but is imported from Europe. One 

 American variety, the " Snow Ball," has lately been highly 

 recommended. I do not yet know it sufficiently to either 

 condemn or praise it; but what little I have seen, leads 

 me to consider it a small leaved " Dwarf Erfurt," from 

 American grown seed. 



It is necessary, even in a greater degree than with the 

 common cabbage, to secure seed of good strain. Though 

 all the other elements of success may be present, with 

 seed of poor quality, failure is certain. Instead of the 

 beautiful, snow white "curd," more like a flower in its 

 delicate beauty than an edible vegetable, the green leaves 

 push their way through the loose, deformed head, or the 

 plant grows up into a stalk without heading, being per- 

 fectly unmarketable, and only fit for cattle feed. 



VARIETIES. 



As in the case of cabbage, a crop of cauliflower may be 

 grown for winter, and one for heading in spring, and, as 

 with cabbage, success with the winter crop is most uncer- 



