92 VEGETABLE GKOWTNG. 



CAULIFLOWER. 



This vegetable is much more delicate than cabbage, 

 though it partakes largely of its nature. It tastes 

 somewhat like cabbage, but has a flavor of its own 

 that is most highly and delightfully developed in the 

 most perfect specimens. 



As a money crop for the South, it can be recom- 

 mended to all sections. It is much more difficult to 

 raise than cabbage, and consequently brings a larger 

 profit to those who are able to grow it successfully It 

 has been grown successfully in all sections of the 

 Lower South, so we need not hesitate on that line, and 

 as thousands of acres are raised annually on Long- 

 Island, we see that difficulties connected with raising 

 it is not an obstacle to the average gardeners. Cauli- 

 flower is imported from France, and sold at a high 

 figure during late winter and early spring. 



SEED SOWING. 



In sections where the temperature does not go below 

 18F., this crop can be relied upon for February and 

 March delivery. If the crop is wanted for these 

 months, the seed should be sown in a cold frame dur- 

 ing September and October. 



Eake the cold frame" off smoothly and if it is not 

 already fertile, it should receive a liberal application 

 of commercial fertilizer. This should be worked in 

 thoroughly and allowed to stand a week or ten days 

 before the seed is sown. Cotton seed meal or other 

 vegetable matter should not be used at this time of 

 year, as it propagates diseases which destroy seedling 

 cauliflower. During winter this form of fertilizer can 

 be used in the cold frames with safety. Cotton-seed 

 meal and other vegetable matter should be composted 



