Cabbages and Cauliflowers: How to Grow Them Part 6

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The Half-Early Paris, or Demi-Dur, was for years the standard variety raised in this country, and from this, by selection, favorite local varieties were obtained; but, of late years, this has been, to a large degree, superseded by several excellent sorts, of which the Extra-Early Dwarf Erfurt was, doubtless the parent. Princ.i.p.al among these varieties are the s...o...b..ll, the Sea-Foam, Vick's Ideal, and Berlin Dwarf. All of these are early sorts and excellent strains. After testing them side by side, I find that the best strain of the s...o...b..ll is not excelled by either of them. Of the somewhat later ripening sorts, a variety which originated in this country, called the "Long Island Beauty," gives me great satisfaction, in its reliability for heading, and in the large size of its heads; this, with the Algerian, as a larger late sort, will give us a first-cla.s.s series.

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Cauliflower seed is not raised, as yet, to any large extent in this country, though some successful efforts have recently been made in this direction. I have found that there is a remarkable difference between varieties in the quant.i.ty of seed they will yield. From one variety I have raised as high as sixty pounds of seed from a given number of plants, while from two others, equally early, having the same number of plants in each instance, and raised in the same location (an island in the ocean), with precisely the same treatment in every way, I got, in each case, less than a tablespoonful of seed, though the heads of some of them grew to the enormous size of sixteen inches in diameter.

A fine cauliflower is the pet achievement of the market gardener. The great aim is not to produce size only, "but the fine, white, creamy color, compactness, and what is technically called curdy appearance, from its resemblance to the curd of milk in its preparation for cheese.

When the flower begins to open, or when it is of a warty or frost-like appearance, it is less esteemed. It should not be cut in summer above a day before it is used." The cauliflower is served with milk and b.u.t.ter, or it may become a component of soups, or be used as a pickle.

The ~Broccoli~ are closely allied to the cauliflower, the white varieties bearing so close a resemblance that one of them, the Walcheren, is by some cla.s.sed indiscriminately with each. The chief distinction between the two is in hardiness, the broccoli being much the hardier.

Of Broccoli over forty varieties are named in foreign catalogues, of which WALCHEREN is one of the very best. KNIGHT'S PROTECTING is an exceedingly hardy dwarf sort. As a rule, the white varieties are preferred to the purple kinds. Plant and treat as cauliflower.

Of ~Brussels-Sprouts~ (or bud-bearing cabbage) there are but two varieties, the dwarf and the tall; the tall kind produces more buds, while the dwarf is the hardier. The "sprouts" form on the stalks, and are miniature heads of cabbage from the size of a pea to that of a pigeon's egg. They are raised to but a limited extent in this country, but in Europe they are grown on a large scale. The sprouts may be cooked and served like cabbage, though oftentimes they are treated more as a delicacy and served with b.u.t.ter or some rich sauce. The FEATHER STEM SAVOY and DALMENY SPROUTS are considered as hybrids, the one between the brussels-sprouts and Savoy, the other between it and Drumhead Savoy. The soil for brussels-sprouts should not be so rich as for cabbage, as the object is to grow them small and solid. Give the same distance apart as for early cabbage, and the same manner of cultivation. Break off the leaves at the sides a few at a time when the sprouts begin to form and when they are ready to use cut them off with a sharp knife.

~Kale.~ Sea-kale, or sea-cabbage, is a native of the sea coast of England, growing in the sand and pebbles of the sea-sh.o.r.e. It is a perennial, perfectly hardy, withstanding the coldest winters of New England. The blossoms, though bearing a general resemblance to those of other members of the cabbage family, are yet quite unique in appearance, and I think worthy of a place in the flower garden. It is propagated both by seed and by cuttings of the roots, having the rows three feet apart, and the plants three feet apart in the rows. It is difficult to get the seeds to vegetate. Plant seed in April and May. The ground should be richly manured, and deeply and thoroughly worked. It is blanched before using. In cooking it it requires to be very thoroughly boiled, after which it is served up in melted b.u.t.ter and toasted bread.

The sea-kale is highly prized in England; but thus far its cultivation in this country has been very limited.

The ~Borecole~, or common kale, is of the cabbage family, but is characterized by not heading like the cabbage or producing eatable flowers like the cauliflower and broccoli. The varieties are very numerous, some of them growing very large and coa.r.s.e, suitable only as food for stock; others are exceedingly finely curled, and excellent for table use; while others in their color and structure are highly ornamental. They are annual, biennial, and perennial. They do not require so strong a soil or such high manuring as other varieties of the cabbage family.

The varieties are almost endless; some of the best in cultivation for table use are the DWARF SCOTCH, DWARF GREEN CURLED or GERMAN GREENS, TALL GREEN CURLED, PURPLE BORECOLE, and the variegated kales. The crown of the plant is used as greens, or as an ingredient in soups. The kales are very hardy, and the dwarf varieties, with but little protection, can be kept in the North well into the winter in the open ground. Plant and cultivate like Savoy cabbage.

The variegated sorts, with their fine curled leaves of a rich purple, green, red, white, or yellow color, are very pleasing in their effects, and form a striking and attractive feature when planted in clumps in the flower garden, particularly is this so because their extreme hardiness leaves them in full vigor after the cold has destroyed all other plants--some of the richest colors are developed along the veins of the uppermost leaves after the plant has nearly finished its growth for the season. The JERSEY COW KALE grows to from three to six feet in height and yields a great body of green food for stock; have the rows about three feet apart, and the plants two to three feet distant in the rows. In several instances my customers have written me that this kale raised for stock feed has given them great satisfaction.

The THOUSAND-HEADED KALE is a tall variety sending out numerous side shoots, whence the name.

SQUASHES:

HOW TO GROW THEM.

This treatise is amply ill.u.s.trated, and gives full particulars on every point, including keeping and marketing the crop.

FERTILIZERS:

WHERE THE MATERIALS COME FROM; HOW TO GET THEM IN THE CHEAPEST FORM; HOW TO MAKE OUR OWN FERTILIZERS.

In this work there will be found many valuable tables, with many suggestions, and much information on the purchase of materials, the combining of them, and the use of the fertilizers made from them. I believe it will give a good return to any of my customers, for his outlay. The treatise makes a book of 116 pages.

CABBAGES AND CAULIFLOWERS:

_HOW TO GROW THEM_.

A PRACTICAL TREATISE, GIVING FULL DETAILS ON EVERY POINT, INCLUDING KEEPING AND MARKETING THE CROP.

BY

JAMES J. H. GREGORY, AUTHOR OF WORKS ON SQUASH RAISING, ONION RAISING, ETC., ETC.

BOSTON: CASHMAN, KEATING & CO., PRINTERS, 1889.

ONION RAISING:

WHAT KINDS TO RAISE AND THE WAY TO RAISE THEM.

BY

JAMES J. H. GREGORY, SEED GROWER AND DEALER, MARBLEHEAD, Ma.s.s.

This work has been warmly recommended by some of the best authorities in the country, and has gone through fourteen editions. It gives the minutest details, from selecting the ground and preparing the soil, up to gathering and marketing the crop. Ill.u.s.trated with thirteen engravings of Onions, Sowing Machines, and Weeding Machines.

A NEW TREATISE.

CARROTS, MANGOLD WURTZELS

AND

SUGAR BEETS.

WHAT KIND TO RAISE:

How to Grow Them

AND

How to Feed Them.

This treatise presents, in minutest detail, every step of progress, from planting the seed to the matured crop.