The Field and Garden Vegetables of America Part 48

The heads may be kept fresh and sound until May.

SUPERFINE BLACK. _Thomp._

Small, like the Utrecht Red, but of a still deeper color. When pickled, however, the dark coloring matter is greatly discharged, so that the substance is left paler than that of others originally not so dark. It is, therefore, not so good for pickling as other sorts which retain their color and brightness.

UTRECHT RED. _Thomp._

Chou noiratre d'Utrecht.

A small but very fine dark-red cabbage.

THE CAULIFLOWER.

Bra.s.sica oleracea var.

The Cauliflower, like the Broccoli, is strictly an annual plant; as it blossoms and perfects its seed the year in which it is sown. When fully grown or in flower, it is about four feet in height, and in character and general appearance is similar to the Cabbage or Broccoli at a like stage of growth. The seeds resemble those of the Cabbage in size, form, and color; although not generally so uniformly plump and fair. From ten to twelve thousand are contained in an ounce, and they retain their germinative properties five years.

_Soil._--"Much of the delicacy and excellence of the Cauliflower depends on the quickness of its growth: therefore, to promote this, the soil cannot be too highly enriched or too deeply cultivated; and, as all the tribe thrive best in new soil, the deeper the ground is dug, and the more new or rested matter that is turned up for the roots, the better."

_Sowing and Culture._--The seed may be sown in a hot-bed in March, at the same time and in the same manner as early cabbages, and the plants set in the open ground late in May; or the seed may be sown in the open air in April or the beginning of May, in a common nursery-bed, in shallow drills six or eight inches apart; and, when sufficiently grown, the plants may be set where they are to remain. They need not all be transplanted at one time; nor is it important when, except that, as soon as they are large enough, the first opportunity should be improved for beginning the setting.

"Cauliflowers, after transplanting, require no particular skill during summer, and not much labor. The soil, however, must be kept free from weeds, and stirred with the hoe from time to time. As the plants increase in size, a little earth should be drawn about their roots from the middle of the row; and, in continued dry weather, an application of liquid manure will be very beneficial."

The leaves are sometimes gathered, and tied loosely over the tops of the heads, to facilitate the blanching.

_Taking the Crop._--Cauliflowers raised by open culture will generally come to the table in October. Such as have not fully perfected their heads, may, just as the ground is closing, be taken up by their roots, and suspended, with the top downward, in a light cellar, or other place secure from frost; by which process, the heads will increase in size, and be suitable for use the last of December or first of January.

"Cauliflowers are ready for cutting when the heads have attained a good size, and while they are close, firm, and white. They may even be cut before they have attained their full size; but it is always advisable to cut them before the heads begin to open, as the flavor is at this stage much more delicate and agreeable. In taking the crop, the stalks should be cut immediately under the lowest leaves, and the upper parts of these should be cut away near the flower-head.

"It is not size that const.i.tutes a good Cauliflower, but its fine, white, or creamy color, its compactness, and what is technically called its 'curdy' appearance, from its resemblance to the curd of milk in its preparation for cheese. When the flower begins to open, or when it is of a frosty or wart-like appearance, it is less esteemed. In the summer season, it should not be cut long before using."

_Use._--"The heads, or flowers, are considered one of the greatest of vegetable delicacies, when served up at the table either plain boiled, to be eaten with meat, like other Bra.s.sicae, or dressed with white sauce, after the French manner. It is much used as a pickle, either by itself, or as forming an ingredient in what is called 'mixed pickles.' It may also be preserved a considerable time when pickled in the manner of 'sour-krout.' It also forms an excellent addition to vegetable soups."--_M'Int._

_Preservation during Winter._--The best way to preserve them during winter is to take them up late in the fall, with as much earth as possible about their roots, and reset them in earth, in a light, dry cellar, or in any other light and dry location secure from frost.

_Varieties._--These are comparatively few in number; the distinctions, in many instances, being quite unimportant. In the color, foliage, general habit, and even in the quality, of the entire list, there is great similarity.

EARLY LONDON CAULIFLOWER.

London Particular. Fitch's Early London.

Stem tall; leaves of medium size. It has a fine, white, compact "curd,"

as the unexpanded head is termed; and is the sort grown in the vicinity of London for the early crop. It is comparatively hardy, and succeeds well when grown in this country. The plants should be set two feet and a half apart.

EARLY PARIS CAULIFLOWER.

Head rather large, white, and compact; leaves large; stalk short. An early sort. In France, it is sown in June, and the heads come to table in autumn.

ERFURT'S EARLY CAULIFLOWER.

Erfurt's Extra Early.

Leaves large, long, waved, and serrated on the borders; stalk of medium height; head large,--measuring from seven to ten inches in diameter,--close, and compact.

From the experience of a single season, this variety promises to be one of the best for cultivation in this country. Specimens exhibited under this name, before the Ma.s.sachusetts Horticultural Society, measured fully ten inches in diameter; the surface being very close, and the heads possessing the peculiar white, curdy character so rarely attained in the climate of the United States. The plants seldom fail to form a good-sized and symmetrical head, or flower.

LARGE ASIATIC CAULIFLOWER. _Thomp._

Originally from Holland. It is a fine, large, white, compact variety, taller and later than the Early London Cauliflower; it has also larger leaves. If sown at the same time, it will afford a succession.

LE NORMAND. _R. Hogg._

Plant about fifteen inches high, with winged leaves, which are broad, and taper abruptly towards the base. They are toothed and waved on the margin, and expose a head which is about nine inches in diameter, and of a creamy color.

It is earlier than the Walcheren, and is readily distinguished from it by the waved and toothed margin of the foliage.

MITCh.e.l.l'S HARDY EARLY CAULIFLOWER.

A new variety. Bouquet not large, but handsome and compact. It is so firm, that it remains an unusual length of time without running to seed or becoming pithy. A desirable sort for private gardens and for forcing.

STADTHOLD. _Vil._

A new variety, introduced from Holland. Flower fine white, and of large size. Not early.

WAITE'S ALMA CAULIFLOWER.

A new variety, represented as being of large size, and firm; surpa.s.sing in excellence the Walcheren.

WALCHEREN CAULIFLOWER. _Thomp._

Early Leyden. Legge's Walcheren Broccoli.

This has been cultivated as a Broccoli for more than ten years; though originally introduced by the London Horticultural Society, under the name of Early Leyden Cauliflower. Stem comparatively short; leaves broad, less pointed and more undulated than those of the Cauliflower usually are. The difference in const.i.tution is, however, important; as it not only resists the cold in winter, but the drought in summer, much better than other cauliflowers. In hot, dry summers, when scarcely a head of these could be obtained, the Walcheren Cauliflower, planted under similar circ.u.mstances, formed beautiful heads,--large, white, firm, and of uniform closeness.

WELLINGTON CAULIFLOWER.