AGRICULTURAL EXPERIMENT STATION. 105 



the time elapsing between the check and the transfer to the field 

 allowed the plants to recuperate and make a sturdy growth ; while 

 plants not treated were necessarily more or le3S drawn and not in 

 as good condition for the final transfer. 



Conclusion : Cabbage plants likely to become drawn and crowded 

 before planting out, appear to be benefited by severe pruning of the 

 foliage. 



II — Notes of Cauliflowers. 



T The cauliflower is a vegetable highly prized by many, but is too 

 seldom met in the home gardens of our State. Possessing many of 

 the good qualities of the cabbage it is, to a certain extent lacking in 

 the peculiar rank flavor which renders the former disagreeable to 

 many people. The delicate qualities of the cauliflower are, how- 

 ever, frequently disguised or lost through failure of the housewife 

 to familiarize herself with the best methods of serving. For this 

 reason we have given below some notes concerning the cooking of 

 cauliflowers, condensed from material kindly furnished by Miss 

 Anna Barrows, School of Domestic Science, Boston. 



1. Directions for Serving the Cauliflower : A cabbage or cauli- 

 flower, unless taken directly from the garden is much improved if 

 so placed that it can absorb water through its stalk for twelve to 

 twenty-four hours before cooking. Soak a cauliflower, head down, 

 in cold salted water for an hour before cooking to draw out any 

 insects that may be concealed. A small cauliflower may be cooked 

 whole and should be placed in the kettle with the flowerets up as the 

 stalk needs the most thorough cooking ; a large head should be 

 divided into six or eight pieces. 



Cook in a kettle of rapidly boiling salted water, to which may be 

 added one-fourth of a level teaspoonful of soda. (The soda aids in 

 softening the woody fibre.) The kettle should be skimmed occa- 

 sionally while the vegetable is cooking, or, to save trouble, some 

 prefer tying the cauliflower in a thin cloth. An agate or porcelain 

 lined kettle is preferable to iron, which is likely to discolor the cauli- 

 flower. 



The odor is less noticeable if the kettle is left uncovered. The 

 water may also be changed to dispel the odor. A cauliflower should 

 be tender after twenty to thirty minutes of rapid boiling. If over- 

 cooked it appears soggy and water-logged. 



