108 FARM HOMES, IN-DOOBS AND OUT-DOORS. 



lent sorts. The smaller and more compact the head, 

 the better the flavor. 



CAULIFLOWER. 



This is rather rare in ordinary gardens, and should be 

 more generally cultivated. With a " boiled dinner" it is 

 of finer and richer quality than cabbage, and is also 

 excellent for pickling. Early Erfurt, and a late sort, 

 Le Normand, are the best. 



CELERYc 



This is another rare edible among farmers. Besides 

 being an excellent relish, and an ornament to the dinner- 

 table, with its curly green leaves and white crisp stalks, 

 it is very beneficial to the human system being said to 

 aid digestion and tranquilize the nerves. Celery, like 

 Asparagus, needs a little extra culture. It is first sown 

 in a bed, and the plants, when three inches high, are set 

 out in rows six or eight inches apart. Professional gar- 

 deners again transplant it, when it is a foot high, into 

 "blanching trenches," but the Dwarf "White, and the 

 Boston Market, can be hilled up without moving, and 

 so blanched without much trouble. As the stalks grow, 

 the dirt must be heaped up about them, so that only the 

 top leaves are exposed. A rich soil is needed for its suc- 

 cessful growth. 



CUCUMBERS. 



Early White Spine is one of the best varieties, both 

 for summer use and for pickling. 



SWEET CORN. 



Farmer's Club, and Moore's Early Concord, stand at 

 the head in this article of good and nutritious food. 



