Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/35



is a variety of the Cabbage closely related to the Cauliflower, though not so delicate in flavor as that vegetable. It is supposed to have come originally from the island of Cypress, and was cultivated nearly two hundred years ago. In mild climates it is extensively used from November to March, the various early and late sorts coming to maturity in the very middle of Winter. In this latitude the culture is confined to Grange’s Early White and the Early Purple Cape. In their growth, habit, and eatable parts, they resemble Cauliflower, all of them forming roundish heads in the centre of their leaves, composed entirely of a compact collection of numerous buds or tender advancing shoots.

Grangés Early produces large, fine, white, compact heads, of a conical shape. The leaves cover the heads and afford protection in frosty weather. This sort is so much like Cauliflower that those who ought to be judges have pronounced it such, though the leaves and flavor are entirely different. For a good crop, sow the seed early in April.

Early Purple Cape also produces large sized heads, of a reddish brown color; when genuine, very close and compact. It is rather earlier than the former, and more hardy.

The Dwarf Tartarian, White Malta, and Late White are fine sorts for a mild climate. They will be in use the whole Winter. Sow the seeds in June, and transplant in July, in very rich sandy loam.

—The seeds should be sown in April and May, in rich soil, on an open exposure, where the plants grow much stronger than near trees or fences. Sow the seeds tolerably thick on the surface; if dry, tramp them down and rake in lightly; if drought continues, give the beds a few waterings