pretty good idea of these cauliflower gardens, and the process of watering. In the ditches water 
cress is grown, both for cutting and seed. Still, we must say that we have never seen or heard 
of finer Cauliflower than is sometimes grown in 
the South and West, The flower buds form a 
solid mass of great beauty and delicacy, called 
the "curd," and its appearance is shown in the 
engraving. This is rendered more delicate by 
being protected from the sun. Break off one or 
two of the leaves, and place them upon the 
flower. Gardeners sometimes sow seed in the 
autumn, for early Cauliflower, and keep the 
plants over in frames; but by sowing the early 
j ^p ^ varieties in the spring, in a hot-bed or cold-frame, 
or even in an open border, they can be obtained 
in pretty good season. For late Cauliflower, sow 
seed in a cool, moist place, on the north side 
of a building or tight fence, in this latitude, about the first of May, and they will not be troubled 
with the little black beetle, so destructive to everything of the Cabbage tribe when young. Do 
not allow the plants to become crowded in the seed-bed. Transplant in moist weather, or 
shade the newly set plants. In the autumn, plants which have not fully formed the " flower," or 
" curd," may be taken up and placed in a light cellar, with earth at the roots, and they will gene- 
rally form good heads ; or they may be hung up by the stems, head down, in a cool cellar, and 
will do well. 
A favorite European vegetable, Brocoli, resembles the Cauliflower; indeed, it is hardly 
possible to distinguish the two. The Brocoli, however, is the most hardy, and in portions of 
Europe where the seasons are mild, remains in the ground all the winter, furnishing good heads 
most of the cold season. Of course, in many sections of our country Brocoli would not suffer in 
winter, but it dislikes severe summer heat more than cold ; and to succeed, it would be neces- 
sary to grow late plants, and set them out after the extreme heat of summer is past, 
CRESS. 
The Cresses are excellent and healthful salad plants, of a warm, pungent taste, and are much 
relished by almost every one, especially in the spring season. 
When young and tender the whole plants are eaten, but when 
older, the leaves only. Cress is often used with lettuce, and other . 
salad plants, and the Curled is very good for garnishing. Sow ■ 
the seed in a hot-bed or in a sheltered spot in the garden, quite 
thick, in shallow drills. In a short time it will be fit for cutting. 
Sow a little every week. The Water Cress is a great luxury to 
most people, and cheaply obtained by those who live near fresh 
water. Scatter a little seed in moist places on the edges of ponds 
or brooks, and in the eddies of streams, and in a few years the 
shallow water will be stocked with plants. The engraving with 
the large leaves shows a branch of Water Cress, and with the small leaves a plant of Curled Cress. 
CORN SALAD. 
Corn Salad is a favorite salad plant in some portions of Europe, and is much cultivated in 
America by those who have become familiar with its use 
across the sea. Its name is derived from the fact that it 
is found abundantly growing in wheat fields. Sown in 
August, and protected by leaves or straw during the win- 
ter, it can be used in the spring veiy early. Sown in 
April or May, it is very soon fit for use. The leaves are 
sometimes boiled and served as spinach. It is very 
hardy. Sow as for lettuce, in rows, covering seed only 
about a quarter of an inch. Thin out the plants so that 
they will be three or four inches apart. 
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