CAULIFLOWER. 75 



about as many trade names as there are dealers that 

 handle it, is generally supposed to be grown in 

 Erfurt, Germany, whence it. derives its name. That 

 cauliflower is largely grown there does not admit of 

 a question, and that it there reaches the highest state 

 cf perfection is a fact also well known. A the same 

 time, but little of the seed which bears that name is 

 grown there. 



Let any foreign seedsman visit that city when 

 the cauliflower is in perfection, and he will be shown 

 the same field by nearly every seedsman in the place, 

 each claiming it as his own, and he will be given to 

 understand that his stock of seeds comes wholly from 

 this field. The same is true in our country. Long 

 Island has the reputation of being a congenial home 

 of the cauliflower, and much seed is sold in other 

 parts of the country as Long Island grown seed, 

 when in fact, it would be almost an impossibility to 

 grow a seed here, because our climate is too dry and 

 hot to produce it. 



"Whence does it come?" is a question we hear 

 from every side, and the one we will answer. But 

 first we will say there is a peculiarity about cauli- 

 flower seed that is not common to any other class of 

 vegetables. That is, the same seed, when grown 

 under different conditions, produces entirely different 

 results. For instance, seed grown in Holland will 

 succeed admirably in England, but will be utterly 

 worthless in this country; and, too, the same seed 

 grown here may give the best satisfaction in a wet 

 season, and be utterly worthless in a dry season, 

 and the reverse. 



The best seed we get, in fact, we may say all 

 the good seed we get, comes from Copenhagen, Den- 



