KEEPING. 



49 



moisture should be given to keep them from wilt- 

 ing, as, if too much is given, they are liable to rot. 

 Fully headed cauliflowers are difficult to keep. If 

 hung up in a cellar in the way cabbages are fre- 

 quently kept, they wilt and become strong in flavor 

 and dark in color. This may be remedied with a 

 few heads by cutting off the stem a few inches 

 below the head before they are hung up, hollowing 

 out the stem and filling the hollow with water. It 

 is said that the heads will keep in good condition 

 for a long time if packed in slightly damp muck.' 

 A simple way of preserving partly headed plants 

 out of doors is to take them up with as much earth 

 as possible and set them close together in trenches, 

 after the manner of celery, placing boards at the 

 sides, and in cold weather a covering of straw over- 

 head. In this way the heads are easily accessible 

 and keep in good condition. 



A method employed in Scotland for preserving 

 cauliflower is to bury them in a dry place, heads 

 downward and roots exposed, in the ordinary man- 

 ner of burying cabbages. They are said to keep 

 well by this method from November to January. 

 The leaves are folded over the heads to keep them 

 from coming in contact with the soil. 



Another method, employed in Denmark, is to 

 make a bed of moist sand about four inches deep 

 in a cool room protected against frost; the floor 



