310 GARDENING FOR THE SOUTH. 



dish. " r Of all the flowers in the garden," says Dr. John- 

 son, "give me the cauliflower." It is one of the very 

 best of vegetable products, and so prized wherever 

 known. It is nutritious and wholesome even for invalids. 

 beside being a very ornamental addition to the table. 



To Cool:. — Cut off the green leaves, and look carefully 

 that there are no caterpillars about the stalk; soak an 

 hour in cold water, with a handful of salt in it; then boil 

 them in milk and water, and take care to skim the sauce- 

 pan, that not the least foulness may fall on the flower. It 

 must be served up very white, with sauce, gravy, or 

 melted butter. — Mrs. Hole. 



Marketing. — The cauliflowers are cut with two loaves 

 left on each to fold over the tender heads to prevent 

 bruising in shipping. Each head is wrapped in paper and 

 carefully packed in bushel crates, with a sheet of brown 

 paper between each layer. Thorough ventilation must be 

 had in the package or spoiling will result before the 

 market is reached. 



CELERY. — (Apium graveolens.) 



Celery is a hardy, biennial, Umbelliferous plant, a 

 native of Britain, where the wild variety, called Small- 

 age — a coarse, rank weed with an unpleasant smell and 

 taste — is found growing in low, marshy grounds, and by 

 the sides of ditches. 



There are several varieties, some of which have hollow 

 stalks. None but those which are solid are worthy of 

 notice. Among the best are: 



White Plume. — An early form which has self-bleach- 

 ing properties. It was first introduced in 1884, and lias 

 become quite a popular variety among some gardeners. 

 It can be bleached without high banking. The objection 

 made against this form is its poor keeping qualities. It 



