pretty good idea of these cauliflower gardens, and the process of watering. In the ditches water 

 cress is grown, both for cutting and seed. Still, we must say that we have never seen or heard 



of finer Cauliflower than is sometimes grown in 

 the South and West. The flower buds form a 

 solid mass of great beauty and delicacy, called 

 the " curd," and its appearance is shown in the 

 engraving. This is rendered more delicate by 

 being protected from the sun. Break off one or 

 two of the leaves, and place them upon the 

 flower. Gardeners sometimes sow seed in the 

 autumn, for early Cauliflower, and keep the 

 plants over in frames; but by sowing the early 

 varieties in the spring, in a hot-bed or cold-frame, 

 or even in an open border, they can be obtained 

 Egp in pretty good season. For late Cauliflower, sow 

 " seed in a cool, moist place, on the north side 

 of a building or tight fence, in this latitude, about the first of May, and they will not be troubled 

 with the little black beetle, so destructive to everything of the Cabbage tribe when young. Do 

 not allow the plants to become crowded in the seed-bed. Transplant in moist weather, or 

 shade the newly set plants. In the autumn, plants which have not fully formed the " flower," or 

 " curd," may be taken up and placed in a light cellar, with earth at the roots, and they will gene- 

 rally form good heads ; or they may be hung up by the stems, head down, in a cool cellar, and 

 will do well. 



A favorite European vegetable, BROCOLI, resembles the Cauliflower ; indeed, it is hardly 

 possible to distinguish the two. The Brocoli, however, is the most hardy, and in portions of 

 Europe where the seasons are mild, remains in the ground all the winter, furnishing good heads 

 most of the cold season. Of course, in many sections of our country Brocoli would not suffer in 

 winter, but it dislikes severe summer heat more than cold ; and to succeed, it would be neces- 

 sary to grow late plants, and set them out after the extreme heat of summer is past. 



CRESS. 



The Cresses are excellent and healthful salad plants, of a warm, pungent taste, and are much 

 relished by almost every one, especially in the spring season. 

 When young and tender the whole plants are eaten, but when 

 older, the leaves only. Cress is often used with lettuce, and other _j 

 salad plants, and the Curled is very good for garnishing. Sow : 

 the seed in a hot-bed or in a sheltered spot in the garden, quite 

 thick, in shallow drills. In a short time it will be fit for cutting. 

 Sow a little every week. The Water Cress is a great luxury to 

 most people, and cheaply obtained by those who live near fresh 

 water. Scatter a little seed in moist places on the edges of ponds 

 or brooks, and in the eddies of streams, and in a few years the 

 shallow water will be stocked with plants. The engraving with 

 the large leaves shows a branch of Water Cress, and with the small leaves a plant of Curled Cress. 



CORN SALAD. 



Corn Salad is a favorite salad plant in some portions of Europe, and is much cultivated in 



America by those who have become familiar with its use 

 across the sea. Its name is derived from the fact that it 

 is found abundantly growing in wheat fields. Sown in 

 August, and protected by leaves or straw during the win- 

 ter, it can be used in the spring very early. Sown in 

 April or May, it is very soon fit for use. The leaves are 

 r sometimes boiled and served as spinach. It is very 

 ^f hardy. Sow as for lettuce, in rows, covering seed only 

 about a quarter of an inch. Thin out the plants so that 

 they will be three or four inches apart. 

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