24 



HOW TO GROW 



ing vegetable, and know nut of what enjoyment 

 they are depriving themselves by omitting it in 

 their bill of fare, at least occasionally, for a 

 change. To such I would say. just study the 

 following simple instructions about the growing, 

 and the directions later on for cooking the cauli- 

 flower, and be persuaded to try them. Many a 

 market gardener finds the cauliflower, skillfully 

 managed, one of the most valuable of his crops. 

 It is one of those delicious vegetables of which we 

 never tire, that will fit into almost any bill of fare, 

 prepared in its different ways, and for which, 

 therefore, the demand is always extraordinarily 

 great, frequently far outbalancing the supply and 

 forcing the price up to a very pleasant figure for 

 the wide-awake and skillful grower. 



A strong, fertile, well-worked soil with a moist, 

 retentive subsoil, and a position freely exposed to air 

 and sun. are the conditions under which the cauli- 

 flower will luxuriate, and in the higher degree 

 these conditions are at hand or can be arranged 

 by artificial means, the more certain will be the 

 success with cauliflowers. The consumption of 

 water by this vegetable, when in thrifty growth, 

 is very great. Hence the necessity of regular, 

 thorough watering, if there be not sufficient 

 moisture in the subsoil accessible to the roots, 

 when the surface soil gets too dry. As a matter 

 of course, lowland, especially if it can be irrigated, 

 and the soil be good for the purpose, in a high 

 state of fertility, and not too light, will be most 



