THE VEGETABLE GARDEN 

 PICKLED CAULIFLOWER 



Break the heads into small pieces and boil ten or 

 fifteen minutes in salt water ; remove from the water 

 and drain carefully. When cold, place in glass cans 

 and pour over them white-wine vinegar, boiling 

 hot, if a clear, white pickle is desired. If a mustard 

 pickle is preferred, add a liberal supply of whole 

 cloves, pepper, allspice, and white mustard seed, 

 tied in a bag and scald in the vinegar; remove 

 from the fire, and add to each quart of the vine- 

 gar two teaspoonfuls of French mustard and half 

 a cup of white sugar. Turn this over the cauli- 

 flower in the cans, making sure that the vinegar 

 covers the cauliflower, and seal the same as canned 

 fruit. A few red-pepper pods added to the clear 

 vinegar of the plain pickle adds much to its ap- 

 pearance. 



SWEET CORN 



Is one of the more tender vegetables the seed of 

 which should not be planted until all danger of 

 frost is passed. This, at the North, will be as late 

 as the twentieth of May, though a chance crop my 



be planted by May 1st on light, warm soil. One 



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