CauLIFLOWER 1445 
DISEASES 
Club root. This is a common disease in western New York and 
is becoming more common on Long Island. It is a swelling of 
the root-caused by low organisms known as slime molds. The 
disease receives its name from the club-like appearance of the root 
system. Infection takes place through the root, and the organ- 
isms are able to live in the soil. The remedy is rotation of crops, 
keeping all closely allied crops away from the land for at least 
five years, and applying lime to the soil once every two or three 
years, or at longer periods. Care should be exercised not to 
bring the disease from the seed bed. Fields are soon rendered 
worthless in this manner. 
Black rot. This is a common disease of the cabbage which is 
very destructive to cauliflower. Infection generally takes place 
through wounds, slowly working through the veins and involving 
the whele plant. The growth of the disease is marked by a yel- 
lowing or browning of the leaf from the tip backward and a 
darkening of the fibro-vascular bundles. The best remedy seems 
to be rotation. 
Soft or stump rot. A common disease in seasons of hot and 
muggy weather. A wounded portion of the plant offers an cpen- 
ing for this parasite. The stem and inside of the head generally 
rots first. Rotation and liming the soil seems to be the best 
remedy. 
Physiological trouble. Ricing is a physiological trouble prob- 
ably resulting from renewed growth or pushing up of the flower 
heads, frequently caused by rain after a long period of drouth, 
éspecially where the plants have been standing still. Cultivation 
seems to be a good method of controlling this trouble. Additions 
of humus-making material to soil will also aid materially in in- 
creasing its water-holding capacity, thus helping to do away with 
the trouble. Bad seed selection may be another cause. 
PICKLING 
Cauliflowers are often grown for the pickle factory. There 
seems to be no difference in the culture from that mentioned for 
market, with the exception of harvesting. The flowers in harvest- 
ing are removed from the plant and the leaves taken from them. 
