202 GARDENING FOB THE SOUTH. 



that it is best to depend upon foreign seed. Seed will 

 keep three or four years. 



Use. The heads or flowers boiled, generally wrapped 

 in a clean linen cloth, are served up as a most delicate 

 dish. " Of all the flowers in the garden," says Dr. John- 

 son, " give me the cauliflower." It is one of the very 

 best of vegetable products, and so prized wherever known. 

 It is nutritious and wholesome even x for invalids, beside 

 being a very ornamental addition to the table. 



To Cook. Cut off the green leaves, and look carefully 

 that there are no caterpillars about the stalk ; soak an 

 hour in cold water, with a handful of salt in it; then boil 

 them in milk and water, and take care to skim the sauce- 

 pan, that not the least foulness may fall on the flower. It 

 must be served up very white, with sauce, gravy, or 

 melted butter. Mrs. Hale. 



CARROT. (Daucus Carota.) 



The carrot is a hardy, Umbelliferous biennial, found wild 

 ill Great Britain, as well as in this country, growing in 

 sandy soil or by road-sides. The root of the wild plant 

 is small, white, dry, woody, and strong flavored ; while 

 that of the cultivated variety is large, succulent, and 

 generally of a reddish yellow or pale straw color. The 

 cultivated carrot is, however, thought to have been brought 

 into Europe from the island of Crete, where it was early 

 cultivated. It was carried to England by Flemish refu- 

 gees in the days of Elizabeth, and the leaves were thought 

 beautiful enough to be used in ladies' head-dresses. Cul- 

 tivation has changed a wild, worthless plant into a most 

 nutritious root. 



