The Cauliflower. A. A. Crozier

      

CHAPTER II.

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THE CAULIFLOWER INDUSTRY.

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      In the United States, as already stated, the cauliflower industry is but little developed. This vegetable receives, for example, far less attention than is given to celery, though it is more easily grown. One may look over the recent files of some of our agricultural and horticultural papers for several years together and not find the cauliflower mentioned. In fact, more general attention was given the cauliflower in this country forty years ago than to-day. The disappointments of those who attempted to grow cauliflower at an early day, expecting to grow it, as in Europe, with as little trouble as cabbage, have led to an almost universal belief that the cauliflower is peculiarly unreliable in the United States. This, for a large portion of the country, is true; but it is beginning to be known that there are localities where, with proper management, it is almost as safe as any crop.

      It is by no means true that in Europe the cauliflower is everywhere grown with success. There are comparatively small areas, even in the most favorable portions of that continent, where it can be profitably grown. Although the climate of Europe, as a whole, is better for this vegetable than that of the United States, the greater success with the cauliflower there is due largely to the greater care exercised in choosing proper soil, in fertilization, and in irrigation. The area of cauliflower growing has largely increased in Europe within the past few years. In the vicinity of Angiers, France, the growing of cauliflower for market began about 1880. In a short time it reached an extent of several thousand hectares (a hectare is two and one-half acres). There is found in this region a loamy soil, such as is especially suitable for this vegetable. The land is thrown up into beds twenty-five or thirty feet wide, with ditches between for irrigation. The rows are placed two and one-half feet apart, and the plants one and one-half feet apart in the rows. On the approach of winter the plants which are still unheaded are ridged up with earth for protection in the same manner as celery. The crop fails from too cold or too wet weather, about one year in five. The heads are mostly sent to Paris, and sell there at from forty cents to $1 per dozen. Even at these rates the crop is a profitable one, often bringing $300 per acre after paying the cost of marketing. Land is worth from $24 to $40 per acre. For three or four weeks in spring there are sent from Angiers to Paris, on an average, forty car-loads per day. In the immediate vicinity of Paris large quantities of cauliflower are grown for market.

      In some parts of Germany the cauliflower is a very popular crop. Around Erfurt, which is nearly in the center of the empire, greater care is taken with its cultivation than probably anywhere else in the world, and large quantities are grown for seed. The late James Vick has told (Report Mich. Pom. Soc., 1874, p. 206,) how the low swampy land around Erfurt is thrown up into wide beds with ditches between, from which, every dry day, the water is dipped upon the plants. In Austria, also, cauliflower is a well-known vegetable, and several valuable varieties have originated in that country. Few seedsmen offer a more complete list of varieties than those of Vienna. In Italy the cauliflower has long been known, and in some places is a staple food of the poorer classes. Most of our standard late varieties are of Italian origin.

      In Holland, cauliflowers are grown not only for home use and for seed, but also for the early London market. Around London the cauliflower has been extensively grown for a longer time than anywhere else, and it is there regarded as one of the most important garden crops. A recent English writer says: "With the exception of the potato, I question whether there is another vegetable to be compared with the cauliflower for general usefulness." Hundreds of acres are devoted to it near London, a large portion being under glass for the early crop. Formerly the cauliflower crop was all cut and sent to market, with the exception of a small portion saved for seed; but of late, extensive fields are purchased entire by Crosse and Blackwell for pickling purposes.

      In the United States there are a few points where the growing of cauliflower for market is assuming considerable importance. On Long Island, in 1879, the crop was estimated by Oemler at 100,000 pounds, besides what was used for pickling. In 1885 Brill estimated the total crop of Suffolk County at about 125,000 barrels. In 1889, the value of the crop sold from Suffolk County was estimated at $200,000, nine-tenths of all the cauliflowers sent to the New York market being grown in that county. At Farmingdale and Central Park, in 1888, two pickle factories used five hundred barrels of cauliflowers, besides the usual proportion of other vegetables. Much of the crop from Long Island is now sent to markets beyond New York. Philadelphia receives but little good cauliflower except that which comes from Long Island. The same is true of the city of Washington. The receipts in the latter city from Long Island for the three fall months of 1890 were about 20,000 barrels.

      The Chicago market is seldom fully supplied with cauliflowers and the price there averages fully as good as anywhere in the country. Considerable amounts are grown near the city, and small quantities are shipped in from Michigan, Wisconsin, Central Illinois, and even from California. One pickle factory at Crystal Lake, near Chicago, contracted, in 1874, for 16 acres of cauliflowers, besides other produce. The pickle factories always furnish a market for any surplus when the price is low, or the heads have become disfigured in any way. In fact, the supply of home grown cauliflowers is always insufficient for pickling purposes, and large amounts have to be annually imported, notwithstanding the tariff, which, formerly ten per cent., ad valorum, is now forty-five per cent. Imported cauliflowers are brought mainly from Germany and Holland, and come packed in brine in 60 gallon casks. Large quantities of mixed pickles containing cauliflower are also imported.

      

CHAPTER III.

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MANAGEMENT OF THE CROP.

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      SOIL.

      Almost any soil will do for the cauliflower, providing it is moist and fertile. The requirements of this vegetable as to soil are practically the same as those for the cabbage, except, that as the cauliflower will stand less drouth, it should generally have a heavier and richer soil, and rather more room. A soil which produces cabbages with large and rather soft heads is likely to be good for cauliflowers; that is, it contains more vegetable matter than the right amount for producing hard heads of cabbage. Muck will answer for cauliflowers if it is not too wet or too dry; it should like any other soil be treated to a good coat of barn-yard manure—horse manure being preferable on such land, as it promotes fermentation. Small quantities of lime may also be applied for the same reason.

      The best soil is generally a strong sandy loam. Light sand or gravel is the poorest; and unless made very rich and artificially watered, it is useless to attempt to grow cauliflowers on such a soil in ordinary seasons. Heavy clay is less suitable for cauliflower than for cabbage, chiefly because on such a soil the plants are apt to be small and late. In a warm climate a heavier soil is required than in a cool one. The ground should, if possible, be fresh sod-land (preferably pasture) or at most one year removed from the sod. It is unsafe to plant cauliflowers after cauliflowers, or any other plant of the cabbage tribe, though it is sometimes successfully done. Newly cleared land, or land fresh from the sod, is even more desirable for cauliflowers than for cabbages. On new land the crop is not only less subject to disease and the attacks of insects, but its growth is likely to be more satisfactory, even without manure, or with only a moderate amount, than it is on old land, however well manured.

      FERTILIZERS.

      The