Vegetable growing . 1 pint to 30 gallons ofwater. LATE CAULIFLOWER. The culture of late cauliflower is not imlike that of latecabbage in many respects. It is more difficult to grow thancabbage on account of the cool, moist temperature that isrequired for its best development. The large commercialcauliflower-growing regions are eastern Long Island andother sections near large bodies of water. x\s a rule a suf-ficient supply can be grown in the home garden for familyuse, although during very unfa\orable seasons the crop maybe a failure. Culture.—The seed are planted in a carefully preparedseed-b
Vegetable growing . 1 pint to 30 gallons ofwater. LATE CAULIFLOWER. The culture of late cauliflower is not imlike that of latecabbage in many respects. It is more difficult to grow thancabbage on account of the cool, moist temperature that isrequired for its best development. The large commercialcauliflower-growing regions are eastern Long Island andother sections near large bodies of water. x\s a rule a suf-ficient supply can be grown in the home garden for familyuse, although during very unfa\orable seasons the crop maybe a failure. Culture.—The seed are planted in a carefully preparedseed-bed, the latter treatment being desirable in order to get 314 CROPS STARTED IN A SEED-BED a good stand, as the seed are very expensive. The distanceof planting for the late varieties should be at least 3 feet aparteach way so that the roots will have plenty of soil in which toforage and enough space for the proper development of theplant above ground. The blanching is done as previouslygiven for early Fig. 145.—Brussels sprouts belongs to the cabbage family. Thesprouts or miniature cabbage heads are produced along the main quahty is superior to that of the cabbage. (The Country Gentleman.) BRUSSELS SPROUTS. Brussels sprouts is a cabbage-like plant differing from it inthat a long central stem is produced. Leaves grow at intervalsalong this stem with miniature cabbage heads or sproutsgrowing in their axils. Sometimes the little heads are soclose together that the stem is entirely covered to a distance CELERIAC 315 of about 2 feet above ground. The sprouts are from 1 to2 inches in diameter, and are cooked and pickled in the sameway as cauHflower. The flavor is like that of cabbage, exceptthat it is of much better quality, Brussels sprouts being thehighest flavored ^egetable of the cabbage tribe. A long, cool,moist season is required for the best development of thisvegetable. Culture.—The seed is sown in May in seed-beds and handledthe same as cabbage.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectvegetablegardening
