CULTURAL DIRECTIONS 295 



edge of the furrow next to the plants, and the roots 

 can then be pushed sideways and pulled with ease. The 

 early roots are nearly always bunched. (Figure 73.) It 

 is important to wash the roots well and to grade them 

 carefully before sending to market. Later in the sea- 

 son they are sold in bulk, packed in baskets, crates, 

 hampers or barrels. 



Carrots are easily held in storage in the manner ex- 

 plained for beets (325). They keep better if not too ripe 

 when harvested. Although yields of 500 bushels an acre 

 are sometimes reported, 300 is considered a good crop. 



379. Carrot beetle (Ligyrus gibbosus) is the most de- 

 structive insect enemy of the carrot. It resembles the 

 May beetle, although smaller, and measures from ^ to 

 y of an inch in length. The beetles, which are reddish 

 brown to black, cause most of the injury by feeding on 

 the young plants. They feed mainly under ground and 

 are difficult to control.* They also damage sweet pota- 

 toes, Irish potatoes, corn, celery and various root crops. 



CAULIFLOWER (Brassica oleracea, var. botrytis). 



380. History. Cauliflower is of European origin and 

 has probably been developed from broccoli. It is gen- 

 erally regarded as the most refined and the most deli- 

 cate member of the cabbage family. When properly 

 prepared for the table, it is unquestionably the most 

 delicious representative of this group of vegetables. The 

 heads, which are simply the shortened and thickened 

 parts of the flowers, may be cooked and pickled or pre- 

 pared for the table as cabbage or Brussels sprouts. Cauli- 

 flower was probably first grown in this country for com- 

 mercial purposes on Long Island. 



381. Importance. For many years cauliflower has 

 been a very important field and garden crop on Long 

 Island. There are immense areas at the east end of the 



