CAULIFLOWER BROCOLI. 177 



and it is said to fatten them sooner than turnips. To preserve cab- 

 bages, they are taken up on a dry day, the heads turned downwards for 

 a few hours, to remove any water between the leaves ; then set in a 

 ridge, or bed of dry earth to their heads, in a sheltered, dry place, 

 having removed all loose leaves. A low temporary shed made of boards, 

 or straw on poles, is placed over them, with the ends closed with straw 

 in severe weather. The heads may then be cut off as wanted; and 

 if frozen, soaked in water a few hours before cooking. The best are 

 removed to a distance for seed. They are transplanted in moist 

 weather rnd watered frequently. When the heads begin to form, the 

 steins should be earthed up. When the plants come up too thick they 

 are thinned ; 3 oz. of seed to a square perch is best. The early 

 heading kinds are set 2 and the late sorts 3 feet apart. 32 tons 2 cwt. 

 have been raised on an acre in Mass. The stalks, after the heads are 

 cut off, should be preserved for spring greens, by trimming off the long 

 roots, laying the stumps in rows 4 or 5 inches out of ground, in a slop- 

 ing direction, in a warm dry place ; cover them with straw, or stalks, 

 in severe weather ; and when frosts cease, hoe them, or they may re- 

 main if protected. If not thus preserved, pull them, when cut, for 

 the compost heap, that they may not exhaust the soil. 



Cabbage means the head ; and it is thus said, the cole has cabbaged ; 

 the lettuce has cabbaged, or the tailor has cabbaged ; meaning in this 

 case that parts of the cloth have been rolled up and packed away like 

 the head leaves of the cabbage. 



CAULIFLOWER, var. botrytis, the most delicate vegetable of 

 the cabbage tribe and greatly improved by cultivation. It is supposed 

 to be distinct from the cabbage. It has not been made to approach 

 the cabbage in form. It was called coleflorie, from caulis, a stalk, and 

 florea, to flourish ; chou-fleur, or cabbage flower is the French name. 

 There are 2 varieties, early and late, or white and red. They do not 

 resist our winter without aid. The seed is sown last of Aug., the 

 plants pricked out and preserved in winter, planted in spring, and per- 

 fected from May to Aug. For summer crop, seed is sown in March 

 and plants set out in May, and for autumn crop it is sown in April, 

 set out in July and is perfected in Oct. A bed of light, rich earth, 

 well prepared, may be sown, the seed raked in, or a 4th of an inch of 

 light mould sifted over it;- Water and weed the plants occasionally. 

 They are a delicious winter vegetable ; and are gathered whilst the 

 pulp is close. They are cooked and cultivated in a manner similar to 

 that of cabbage. The plant attains great perfection in Cyprus. 

 It has improved by culture in England and is there much more culti- 

 vated and esteemed than here. Dr. Johnson said Of all flowers, I 

 like the cauliflower best." The head of the plant may be preserved 

 for months, but loose leaves become putrescent. 



BROCOLI is considered a sub- variety of the cauliflower which is 





