Cauliflower— Its Cultivation and Use 71 



August or early iu September, in soil thoroughly and 

 deeply prepared and heavily fertilized with thoroughly 

 fermented compost of animal manures, acid phosphate 

 and cottonseed -meal in the proportions recommended 

 for cabbage and applied more heavily. If the land is not 

 naturally moist, mulch liberally with well -rotted ma- 

 nure covered with leaves or straw. The plants may then 

 be watered without causing the soil to bake. A small 

 quantity of nitrate of soda, an ounce to five gallons of 

 water, will prove beneficial used around (not on) the 

 plants. For the spring crops, either winter the plants in 

 coldfran^ies or sow in moderately heated hotbeds early in 

 January, transplant to coldframe and set in the garden 

 the last of February. Transplant and cultivate as 

 directed for cabbage. The cauliflower is subject to the 

 attack of the same enemies as the cabbage. When the 

 curd begins to show, fold the large leaves over it and 

 either pin or tie them so as to partially exclude the rays 

 of the sun. This will preserve the whiteness of the curd. 



Early Snoivball, Extra-Earhj Dwarf Erfurt, Autumn 

 Giant and Extra- Early Paris are among the best and 

 most reliable varieties. The Early Snowball is the most 

 desirable of the above varieties. 



Cut off all green leaves, soak an hour in cold water 

 with a small quantity of salt in it, then boil in milk and 

 water. Serve hot, and season with cream, butter, salt 

 and pepper. This is considered the most delicate and 

 palatable dish made from the cabbage family. It is 

 highly prized for use in mixed pickles. Unless the gar- 

 dener has determined to supply the special conditions 

 necessary for success, he had better not attempt to grow 



