BKOCCOLI. 191 



finer in flavor than the cauliflowers. This, however, 

 is due only to the fact that they usually head in 

 cool weather. When grown under the same condi- 

 tions the cauliflowers are milder than the broccolis, 

 and although to some tastes the more pronounced 

 flavor of the latter may be preferred, most persons 

 use broccoli only because in the winter season fresh 

 cauliflowers cannot be obtained. 



Nearly every one prefers cauliflower to broccoli, 

 and the mild white varieties to the colored varie- 

 ties of the latter vegetable. Broccolis sometimes 

 acquire a bitter taste, the cause of which is not 

 known. The methods of using the two vegetables 

 are the same, except that the branching or sprout- 

 ing broccolis are also cooked like asparagus. 



The early history of the broccoli has already 

 been treated in connection with that of the cauli- 

 flower. 



The number of varieties of broccoli in cultiva- 

 tion is probably somewhat less than those of the 

 cauliflower, but the differences between the varie- 

 ties themselves are greater. Messrs. Button & Sons, 

 of Beading, England, catalogue thirty- six varieties 

 of broccoli and only eleven of cauliflower. Most 

 of these varieties originated in England, where 

 broccoli is more largely grown than anywhere else. 

 Two groups of broccolis may be recognized, the 

 " sprouting broccolis," which do not form compact 



