THE VEGETABLE GARDEN 275 



or smoothed over, for which purpose a roller or float may be used. 

 After this the ground may be marked off. Two markers should be 

 constructed, one with the teeth three feet apart, the other with the 

 teeth two feet apart. These may be made of wood after the pattern of 

 an ordinary garden rake. In place of a marker a line may be used 

 or the ground may be checked off with a light hand plow. Only a 

 limited number of plants should be removed from the seed-bed at one 

 time. The leaves should be cut back about one-half or one-third, 

 using for the purpose a large pair of shears. Sprinkle the plants with 

 water as soon as removed from the bed, place in a shallow box or 

 basket and keep them shaded from the sun. 



Cultivation and Care. The field should be frequently cultivated 

 and the ground should be scarified at least every week and after every 

 rainfall. The best tool for cultivating is an ordinary cultivator and the 

 ground should not be worked to a greater depth than two and one- 

 half or three inches. This will preserve a surface mulch of dry earth 

 and prevent loss of moisture by evaporation. As soon as the heads 

 commence to form the leaves should be drawn together at the top and 

 loosely tied near their tips with a piece of cord or twine. Rafia makes 

 a good substitute for twine and is preferable because there is less 

 danger of cutting the leaves. The practice of breaking down the 

 leaves over the head has been tried, but found not quite so satis- 

 factory. If the heads are left uncovered they become yellow through 

 the action of the sun and rain but when the leaves are drawn together 

 and tied, they bleach out pure white, and curd-like. 



Gathering. Cauliflower may be cut before it is mature, but the 

 flavor is not so well developed as it is when the heads are full grown. 

 For winter shipment heads from four to six inches in diameter are of 

 a desirable size and the market will take them fully as well or better 

 than large ones. The field should be picked over at least every two or 

 three days during the season, though heads will remain in good con- 

 dition for nearly a week if the weather be cold. Examine the head by 

 separating the leaves on the side. As soon as the head is well rounded 

 up in the center and developed so as to force the leaves outward, and 

 assumes a grained appearance, it will be found to be fully matured. 

 The heads should be cut, preferably, when dry. If moist they are 

 likely to decay in transit. The best time of day is the afternoon if 

 they are intended for long distance shipment. About an inch of stem 

 should be left on the head and three rows of leaves. After cutting, the 

 heads should be carefully placed in a' wagon and carried to the pack- 

 ing house or on dry pleasant days packing may be done in the field. 



Packing. The package recommended for general use is the 

 ordinary lettuce basket. Before packing, the leaves should be cut 

 back to stubs. Each head should be carefully wrapped in a large 

 sheet of white glazed paper. The baskets should be packed snug and 

 tight without bruising the heads, and only those of uniform size 

 should be placed in each basket. Never place different sizes in the 

 same package and always discard inferior or injured heads; the com- 

 post heap is the place for them. (F. B. 255 ; Fla. E. S. 59 ; Tex. E. S. 

 57; Cornell U. E. S. 292.) 



