The Cauliflower

by A. A. Crozier

It may be added that cauliflowers are sometimes packed in their own leaves, just as they come from the field, or all the leaves may be removed but one or two which are to be folded over the head. It usually pays, however, to use paper, but this must be white, or else when bruised it will stain the heads.

Sometimes, when the cauliflowers are to be sold at retail, sugar-barrels are used to pack in, as they cost less than other barrels and are larger. They are always clean and sweet, and do not make too large a package, as cauliflowers are not heavy.

Small slatted crates are also a favorite package in which to ship cauliflowers, particularly early in the season. Large crates, such as are sometimes used for cabbages, are entirely unsuitable.

A method of packing cauliflowers for shipment employed in Denmark, is described as follows: "The heads are to be cut off in a dry state, but not wilted, and with only an inch of stalk. The leaves are to be removed, with the exception of a couple of the inner courses, which should be cut down to such a length as to meet when they are bent gently together over the head. Pack in clean, open neat-looking crates or boxes, in the bottom of which put a few leaves, and on these the cauliflower heads, which should be of a uniform size for each crate. Pack closely and firmly in layers, taking care, however, not to bruise the tender heads. All the heads in a layer should turn in the same direction, being laid sidewise, and the next layer in the opposite direction, respectively, with top and stem. On the top of the heads fill in with leaves until the cover will press the whole contents so tight as to prevent the heads from moving during transportation."

The price of cauliflowers is less subject to fluctuation than that of most other vegetables. There is comparatively little competition between different localities, and about the only causes of low prices are temporary and local over-production, and forced sales caused by damaged stock. One year with another, a dollar and a half a dozen may be realized on good heads, which is more than double the average price of cabbages. Contracts are taken, however, at as low as fifty cents a dozen to supply pickle-factories. Under favorable conditions fully as large a percentage of cauliflowers will head as of cabbages, so that in a good location, with proper care, the cauliflower crop is a profitable one. It may be well to remind growers, however, that one should not attempt to sell a large quantity of cauliflowers in a small market, for even at a low price people will not buy largely of what they are not accustomed to using. But it is surprising to what an extent a market may be developed for this vegetable. No one who has once used the cauliflower will thereafter do without it, if it can be obtained at a reasonable price. There is absolutely no necessary limit to the market for this vegetable, providing reasonable care is exercised in creating and supplying the demand. The price in this country ought always to be maintained if possible at at least double that of cabbages, not only on account of the greater delicacy of the cauliflower, but because of the greater care needed in its production, and the uncertainty of the crop, owing to unfavorable seasons and other causes. I could easily quote examples of extraordinary profits made in growing the cauliflower, as well as instances of repeated failure. Cases of both kinds of experience are given elsewhere in the present volume. I have here only attempted to show what may be reasonably expected.

KEEPING.

More attention is being paid of late years to the keeping of cauliflowers in winter, and it is now customary with some to plant a small late crop for the purpose of winter heading. Most growers, however, will have more or less unheaded plants at the end of nearly every season which can be used for this purpose.

William Falconer, of Long Island, sows Extra Early Erfurt about July 1, pots the young plants, and sets them in the open field after early potatoes have come off. In November the plants that show signs of heading are stripped of the larger outer leaves, then taken up and set close together in beds and covered with hot-bed sash. In cold weather straw or thatch is added. In this way the plants continue to give heads until February. Plants which have begun to head may be taken up in the same way and set in a cellar. Just enough moisture should be given to keep them from wilting, as, if too much is given, they are liable to rot. Fully headed cauliflowers are difficult to keep. If hung up in a cellar in the way cabbages are frequently kept, they wilt and become strong in flavor and dark in color. This may be remedied with a few heads by cutting off the stem a few inches below the head before they are hung up, hollowing out the stem and filling the hollow with water. It is said that the heads will keep in good condition for a long time if packed in slightly damp muck. A simple way of preserving partly headed plants out of doors is to take them up with as much earth as possible and set them close together in trenches, after the manner of celery, placing boards at the sides, and in cold weather a covering of straw overhead. In this way the heads are easily accessible and keep in good condition.

A method employed in Scotland for preserving cauliflower is to bury them in a dry place, heads downward and roots exposed, in the ordinary manner of burying cabbages. They are said to keep well by this method from November to January. The leaves are folded over the heads to keep them from coming in contact with the soil.

Another method, employed in Denmark, is to make a bed of moist sand about four inches deep in a cool room protected against frost; the floor had better be of asphalt, cement or the like. Toward the end of autumn the heads are cut with a piece of the stem three or four inches in length, which is stuck into the sand. All the leaves are removed except the inner course, which must be cut down pretty closely, and the heads then covered with flower pots.