66 MARKET GARDEXING 



Planting. P'or the early crop, the seed must be sown 

 in hot beds or in a green-house, al)out March 1st. The 

 seedhngs are transplanted to two inches apart. The soil 

 in which the seeds are sown and in which the seedlings 

 are transplanted, must be carefull3r selected so that no damp- 

 ing off fungi are introduced. Soil sterilization is sometimes 

 resorted to that the soil may be free from diseases. 



The seedlings must be grown under the most favorable 

 conditions that they may not in any way be checked; plants 

 that have been checked produce small, imperfect heads. 

 The plants should not be set in the field until danger of hard 

 frosts is passed. Planting distances vary from two by three 

 to three by three and one-half feet depending upon the 

 variety grown and the kind of cultivation to be practised. 



Fertilizers. Cauliflower requires an abundant supply 

 of quickly available plant food. A heavy application of 

 rotted stable manure should be ploughed under, and from 

 1000 to 2000 pounds of a high grade, complete fertilizer 

 should be harrowed in previous to setting the plants in 

 the field. After the plants are well established, nitrate of 

 soda at the rate of 150 to 200 pounds per acre, should be 

 sown along the rows, or broad casted, two or three times 

 during the growing season. 



As soon as the heads begin to form, the outer leaves 

 should be drawn together over the head and tied with raffia 

 or string. This is done to protect the head from rain and 

 sunlight, in order to produce clean, white heads. 



Harvesting. Cauliflower may be cut at any time after 

 the heads are of sufficient size to supply the demands 

 of the market or consumer. The heads should be cut low 

 enough and witli enough stump so that they will have a 

 layer of leaves surrounding them. The leaves are trimmed 

 off even with the head or a little beyond it. The leaves 



