212 . CAULIFLOWBE. 



Eablt Feancb. — A small, almost globular-rooted sort, very 

 early, and well adapted for forcing — in truth, hardly desirable 

 for cultivation in any other way than under glass. It is of a 

 mild and delicate flavor, and near large cities, where high prices 

 can be obtained for the earliest vegetables, may be grown with 

 profit. 



Long Orange. — This is the weU-known and long-cultivated 

 yeUow-fleshed variety, which is by no means unworthy of a 

 place in the garden, and makes an excellent farm crop on 

 suitable soils. The flesh is tolerably close-grained, tender and 

 sweet. K used for the table the roots should be pulled when 

 young, for they are better and milder flavored when half-grown 

 than at maturity. As a field crop it will yield from six to eight 

 hundred bushels to the acre, and is probably the most nutritious 

 sort grown for stock feeding. 



Altringham. — A deeper colored variety than the Long 

 Orange, with a crisp flesh, which is mild and pleasant flavored. 

 Those who grow Carrots for maiket find this to be a very sale- 

 able kind, probably on account of its bright, lively color, as 

 much as its good qualities. 



White Belgian. — Grown only as a field crop for stock 

 feeding, too coarse and lacking in flavor for a table variety. 

 It yields large acreage returns, and sells for as much per ton as 

 the Long Orange; but we very much doubt whether the average 

 crop from an acre wUl yield as much nutriment as an acre of 

 Long Orange. For milch cows the Long Orange is the prefer- 

 able variety, imparting to the butter a richness of flavor and 

 color that cannot be obtained from the White Belgian. 



CAULrFLOWER 



The soil best suited to the cultivation of the Cauliflower is a 

 deep rich loam. This should be weU pulverized, and abun- 

 dantly supplied with manures that have been well rotted. 

 Lime, ashes and ground bones are very valuable fertilizers for 

 this vegetable, and though the main supply should be drawn 



