CAULIFLOWER CELERIAC 61 



Cauliflower. The general culture of Cauliflower 

 is much like that of cabbage, except that the Cauliflower, 

 being more tender, should be more thoroughly hardened 

 off before setting out. Still, it is essential that the plants 

 be set out as early as possible, as the warm weather of 

 June causes them to make imperfect heads unless the soil 

 is filled with moisture. No garden crop will as well repay 

 the cost and time of thorough irrigation, either by running 

 the water between the rows or applying it directly to the 

 plants. When it is impossible to furnish water, it would 

 be a good plan to mulch heavily with straw or some other 

 substance. This mulch, if put on just after a heavy 

 rain, will hold the moisture for a long time. When the 

 heads begin to form the outside leaves may be brought to- 

 gether and tied above the head, excluding the direct sun- 

 shine and keeping the head white and 

 tender. No vegetable will respond 

 more quickly to good culture and 

 well manured soil than the Cauli- 

 flower, and none will prove such an 

 utter failure when neglected. It is 

 imperative that care be taken to de- 

 stroy all the cabbage worms before 

 the leaves are tied in, as after that 



it will be impossible to see or reach them. Cauliflower 

 prospers best in moist soil and a cool climate. From 1,000 

 to 1,500 plants may be grown from 1 ounce of seed. Good 

 Cauliflower seed is very expensive. 



For winter crop, seeds may be started in June or July, 

 as for late cabbage. 



Erfurt, Snowball and Paris are popular early varieties. 

 Nonpareil and Algiers are good late kinds. 



Celeriac, or TURNIP- ROOTED CELERY. This 



tuber has the celery flavor in a pronounced degree, and is 

 used for flavoring soups and for celery salad. It may be 

 Served raw, sliced in vinegar and oil, or boiled. The culture 



