LEADING VEGETABLE CROPS I39 



atmosphere is not only cool, but well filled with 

 moisture. The best known regions in the United 

 States for the production of cauliflower are Long 

 Island Sound and a few other coast locations. Many 

 uncertainties accompany its cultivation. It is not 

 so hardy as cabbage, and for this reason cannot be 

 started under field conditions so easily. It is es- 

 pecially subject to injury by dry hot winds, and 

 usually succumbs more readily to the ordinary dis- 

 eases of the cabbage family than any other members 

 of this group. 



The soil requirements are practically the same as 

 for cabbage, although, if any difference, even greater 

 quantities of available food should be provided in 

 the soil. Not less than 50 loads of well-rotted 

 manure should be applied per acre, supplemented 

 with from 500 to 1,000 pounds of high-grade fer- 

 tilizer especially rich in nitrogen. Cultivation is 

 not unlike that already described for cabbage. 



The value of cauliflower depends upon the de- 

 velopment of the heads and especially upon their 

 whiteness. When the heads are exposed to the hot 

 sun they frequently develop a greenish or purplish 

 color, always accompanied by a loss of the delicate 

 flavor so much desired. After the heads become 

 well developed it is a common practice to gather 

 up the leaves and tie them in this position over the 

 head. This keeps out the direct sunlight, blanches 

 the head a snowy white and develops the highest 

 possible quality. A little experience is required in 

 order to know the proper stage for harvesting to obtain 

 the delicate flavor so much desired. When the heads 

 have become too old they "break" and lose their white- 

 ness. Cauliflower is cut in exactly the same way 

 as the cabbage. The heads are trimmed by cutting 



