CAULIFLOWER. 171 
part of the stem, which is the part used. The seed may be 
sown in the beginning of June, and the seedlings trans- 
planted in July; the vegetable is thus fit for use at the 
approach of winter. Of the Chou-rave the French have a 
cut-leaved variety, which is considered as rather earlier 
than the common sort. 
@autirtower. This is: cultivated for the sake of the 
flower-buds, which form a large, dense cluster or head, and 
afford one of the most delicate products of the kitchen gar- 
den. There are three varieties, the Early, the Late, and 
the Reddish-stalked ; but these seem to present searcely 
any well-marked distinction; the earliness or lateness de- 
pending on the time of sowing. Of late a sort called the 
Large Asiatic has come much into use. 
- The sowing, for the first or spring crop, is made in the 
latter half of the month of August; and in the neighbor- 
hood of London, the growers adhere as nearly as possible 
to the 21st day. A second sowing takes place in Febru- 
ary on a slight hotbed, and a third in April or May. 
The cauliflower being tender, the young plants require 
protection in winter. For this purpose they are sometimes 
pricked out in a warm situation at the foot of a wall with 
a southern exposure, where, in severe weather, they are also 
covered with hoops and mats. Perhaps a better method i is 
to plant them thickly in the ground, under a common hot- 
bed frame,'and to secure them from cold by coverings, and 
from damp by giving air in mild weather.* For a very 
* During the severe and protracted snow-storm of 1838, Mr. Robert Mil- 
ler, market-gardener at Gorgie, was completely successful in preserving his 
cauliflower plants in the open border, by the simple expedient of heaping 
snow over them to the depth of eighteen inches or two feet. Occasional 
slight thawings were followed by intense frosts, when the cold was from 20° 
even to 10° Fahy. But the only effect was the glazing of the surface of the 
