The Cauliflower

by A. A. Crozier

The safest way, in case heavy freezing is apprehended, is to cut and remove to a place of safety all heads which have attained half their size or more.

CUTTING THE HEADS.

The frequency of cutting will depend on the season of the year. In summer, the heads will remain at the proper stage for cutting no more than a day or two, while late in autumn they may often be left a week before becoming overgrown.

Frequent cutting is at all times desirable, however, as it is best to let the heads get as large as they will before becoming loose and warty. The gain in size not only increases their selling price, but the flavor also appears to improve as the heads approach maturity. Immature heads, though mild and tender, have less flavor than those which are full grown. It is better, however, to cut a head too soon than to leave it too long, for a small solid head will sell for more than a large loose one. To judge when a head has reached full size requires some experience. The size of course, will depend on that of the plant, but its size in proportion to that of the plant is perhaps the most common point by which one judges when it is ready to cut. The head, when it approaches maturity, rises within the leaves and bulges the latter outward, so that one can often tell at some distance which heads are about ready. The surface of the head, as it approaches maturity loses its polished appearance and becomes more distinctly grained. This change, if it does not go too far, does not detract from its appearance and value. To examine a head, do not untie the top, but part the leaves at the side. If there are signs of cracking or breaking it is ready to cut. The heads should be cut with about an inch of stalk and two or three full circles of leaves. A long thin-bladed knife is best to cut with.

The best time of the day in which to cut the heads, if for home use, or a near market, is in the morning while the dew is on, as they will then remain longer in a fresh state than if cut latter in the day. If to pack for a distant market, the heads will carry and keep better if cut when dry, but on a cool day or toward evening.

HANDLING.

The heads must be handled with care to prevent the "flower" becoming bruised or soiled in any way. A bruise will turn black in a short time, the same as a frosted surface, and thus injure the sale of the head. The heads can be handled most safely if the leaves are left on, and these had best be left entire until the plants are taken to the packing shed; and for a near market they may even be left on to advantage until the plants are ready to be exposed for sale. The main object of their removal is in order that the heads may be readily inspected.

TRIMMING.

This is often done in the field, but, as just stated, it had better be delayed until the heads are carried to the place for packing. To trim them, take hold of a head near the butt with one hand, holding it upright against you, then with a turning motion, cut clear around the head, leaving the cut ends of the leaves projecting about an inch above the edge of the head. This exposes as much of the head as can be seen at one view, and the leaves as left protect the margin from bruises. The butt should be cut off smooth, and there should be left about two layers of leaves.

The heads at the time of packing should be free from moisture, and if the leaves are a trifle wilted they will pack all the better. Flour barrels, or barrels of that size, are best to pack in, as cauliflowers are now usually sold at wholesale by the barrel. Barrel-crates of the same size are also coming into use, especially for the early crop, as the heads are liable to heat in hot weather if packed in close barrels. Each cauliflower at the time of packing is now usually wrapped in strong soft white paper, the edges of the paper being tucked between the leaves and head. The heads are then placed in the barrels, commencing at the outside, laying them upon their sides facing in, and filling the center with smaller heads. Continue each layer in this way until the barrel is a little more than full. Pack as solid as possible. Cover with canvass or bagging, putting it under the top hoop and pressing it down by driving down and nailing the hoop. Tea-chest matting, which usually costs nothing, may be used for covers if desired.