CAULIFLOWER. 



The Cauliflower as a market crop is rapidly 

 increasing in importance. When the industry was 

 started on Long Island, N. Y., it was supposed 

 cauliflower could not be grown elsewhere, because 

 the climatic conditions and character of soil were in 

 harmony with its requirements here, and not else- 

 where. The large returns for the crop soon made 

 its growing very general on the east end of the 

 island, and the production was enormous, as may be 

 seen by the fact that one commission merchant in 

 New York shipped daily to Philadelphia three hun- 

 dred barrels, and other merchants forwarded as 

 much, not only to Philadelphia, but to other cities. 

 This stimulated the market gardeners in other sec- 

 tions of the country to efforts at production on their 

 farms, with the most favorable results following. 



Soon it became apparent that cauliflower could 

 be profitably grown on the Atlantic coast from Maine 

 to Florida. But the industry soon spread farther, 

 until the Pacific coast became an active competitor 

 with 'the east. Fresh cauliflower is now coming in 

 by the carload daily from California all winter, and 

 is selling at two dollars and a half per crate, which 

 is a satisfactory price to the shipper and keeps eastern 

 markets supplied with this delicious vegetable every 

 day in the year. 



CULTIVATION. 



The culture of cauliflower does not essentially 

 differ in general from that of cabbage. The soil is 



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