20 THE CAULIFLOWER. 



Europe, as- a whole, is better for this vegetable than 

 that of the United States, the greater success with 

 the cauliflower there is due largely to the greater 

 care exercised in choosing proper soil, in fertiliza- 

 tion, and in irrigation. The area of cauliflower 

 growing has largely increased in Europe within 

 the past few years. In the vicinity of Angiers, 

 France, the growing of cauliflower for market be- 

 gan about 1880. In a short time it reached an ex- 

 tent of several thousand hectares (a hectare is two 

 and one-half acres). There is found in this region 

 a loamy soil, such as is especially suitable for this 

 vegetable. The land is thrown up into beds 

 twenty-five or thirty feet wide, with ditches be- 

 tween for irrigation. The rows are placed two and 

 one-half feet apart, and the plants one and one- 

 half feet apart in the rows. On the approach of 

 winter the plants which are still unheaded are 

 ridged up with earth for protection in the same 

 manner as celery. The crop fails from too cold or 

 too wet weather, about one year in five. The heads 

 are mostly sent to Paris, and sell there at from 

 forty cents to $1 per dozen. Even at these rates 

 the crop is a profitable one, often bringing $300 per 

 acre after paying the cost of marketing. Land is 

 worth from $24 to $40 per acre. For three or four 

 weeks in spring there are sent from Angiers to 

 Paris, on an average, forty car-loads per day. In 



