said, the broccolis are all of them hardier than the
cauliflowers, and require a longer time in which to develop, so that in
climates having mild winters they are usually treated as biennials. In
France, the seed which is sown about the first of May gives plants which
head the following spring before the early cauliflowers come in. The
plants are sometimes enabled to pass the winter more safely by being
taken up and planted again in a slanting position.

In the appearance of the heads no difference exists between cauliflowers
and broccolis, except that the latter are usually smaller, less compact,
and sometimes purple or sulphur colored. All cauliflowers (with one or
two exceptions), have white compact heads. The stems of the broccolis
are usually taller than those of cauliflowers, the leaves more numerous,
larger, stiffer, but more undulated, more rounded at the apex, and more
frequently having a distinct stem or petiole. The mid-ribs and principal
veins are large and white, except in varieties having colored heads,
when they have the same color as the head. The color of the leaves is
always more glaucous, that is, of a darker and more bluish green, than
is usual in the cauliflowers.

Broccolis, especially the colored varieties, are sometimes said to be
more tender in texture and finer in flavor than the cauliflowers. This,
however, is due only to the fact that they usually head in cool weather.
When grown under the same conditions the cauliflowers are milder than
the broccolis, and although to some tastes the more pronounced flavor of
the latter may be preferred, most persons use broccoli only because in
the winter season fresh cauliflowers cannot be obtained.

Nearly every one prefers cauliflower to broccoli, and the mild white
varieties to the colored varieties of the latter vegetable. Broccolis
sometimes acquire a bitter taste, the cause of which is not known. The
methods of using the two vegetables are the same, except that the
branching or sprouting broccolis are also cooked like asparagus.

The early history of the broccoli has already been treated in connection
with that of the cauliflower.

The number of varieties of broccoli in cultivation is probably somewhat
less than those of the cauliflower, but the differences between the
varieties themselves are greater. Messrs. Sutton & Sons, of Reading,
England, catalogue thirty-six varieties of broccoli and only eleven of
cauliflower. Most of these varieties ori