472 



MANUAL OF GARDENING 



When the heads begin to form, the outside leaves may be brought 

 together and tied above the head, excluding the direct sunshine and 



keeping the head white and 

 tender. Fig. 301 shows a 

 good head. 



No vegetable will respond 

 more quickly to good culture 

 and well-manured soil than 

 the cauliflower) and none will 

 prove such an utter failure 

 when neglected. It is im- 

 perative that care be taken to 

 301. Cauliflower head with leaves trimmed destroy all the cabbage worms 

 °'^- before the leaves are tied in, 



as after that it will be impossible to see or reach them. From 1000 to 

 1500 plants may be grown from 1 ounce of seed. Good cauliflower seed 

 is very expensive. 



For winter crop, seeds may be started in June or July, as for late 

 cabbage. 



Erfurt, Snowball, and Paris are popular early varieties. Nonpareil 

 and Algiers are good late kinds. 



Celeriac. — A form of the celery plant in 

 which the tuberous root is the edible part 

 (Fig. 302). The tuber has the celery flavor 

 in a pronounced degree, and is used for 

 flavoring soups and for celery salad. It may 

 be served raw, sliced in vinegar and oil, or 

 boiled. 



The culture is the same as given for celery, 

 except that no earthing or blanching is re- 

 quired. About an equal number of plants are 

 obtained from the same weight of seed as from 

 celery seed. Celeriac is extensively used 

 abroad, but, unfortunately, little known in 

 America. 



302. 



Celeriac or turnip- 

 rooted celery. 



Celery. — Although celery has now become a staple vegetable with all 



