CABBAGES, HOW TO GROW THEM, ETC. 69 



ca ; and I am indebted to the work of Mcintosh for 

 maii) r of my ideas in this section. The Broccoli are 

 closely allied to the cauliflower, the white varieties bear- 

 ing so close a resemblance that one of them, the Wal- 

 cheren, is by some classed indiscriminately with each. 

 The chief distinction between the two is in hardiness, 

 the broccoli being much the hardier. 



The Cauliflower require the same distance apart 

 in the rows and between the plants as cabbage, the early 

 and late varieties corresponding in this respect with the 

 early and late varieties of cabbage. To perfect them the 

 very highest cultivation possible is required ; give them 

 strong, deep soil, very thoroughly worked ; use liquid 

 manure freely and water abundantly. A fine caulinowe r 

 is the pet achievement of the market gardener. The 

 great aim is not to produce size only, " but the fine, 

 white, creamy color, compactness, and what is techni- 

 cally called curdy appearance, from its resemblance to 

 the curd of milk in its preparation for cheese. When 

 the flower begins to open, or when it is of a warty or 

 frost-like appearance, it is less esteemed. It should not 

 be cut in summer above a day before it is used." The 

 cauliflower is' served with milk and butter, or it may be- 

 come a component of soups, or be used as a pickle. 

 Many of. the varieties given in catalogues are but syno- 

 nyms of, and very closely resemble each other. Among 

 the most desirable for cultivation are Extra Early Er- 

 furt, Half Early Paris or Demi Dur, (this is the kind 

 usually sold in this country as Early Paris, the true va- 

 riety making so small a head as to be comparatively 

 worthless here) Walcherex, Large Asiatic,. Nonpa- 



REIL, LeNORMAXD. 



