ginated in England, where
broccoli is more largely grown than anywhere else. Two groups of
broccolis may be recognized, the "sprouting broccolis," which do not
form compact heads, and the improved varieties with well formed heads,
known as "cauliflower broccolis." The latter differ but little in any
way from true cauliflowers.

The requirements of cultivation for the broccolis are practically the
same as those for cauliflowers. Their value depends mainly on their
greater hardiness, and on this account they are likely, at the South
where the winters are mild enough, to become more extensively
cultivated. They do not, however, endure hot weather as well as
cauliflowers, and on this account it is doubtful if they ever become as
largely grown anywhere in this country as they are in England.

The question of protecting them in winter, and the amount and kind of
protection needed, depend of course on the severity of the winters. In
Northern Florida, where cauliflowers are liable to be killed during
winter, broccolis will stand out without any protection. In localities
where but little protection is required, it may be afforded by loosening
the roots and turning the plants down upon their sides. If more
protection is needed they may be taken up and set in trenches and partly
covered with straw and boards. Broccolis stand shipment better than
cauliflowers. This is not only because they are generally handled in
colder weather, but because they are somewhat coarser and firmer in
texture. They do not sell for quite so good a price as cauliflowers.
There are seven varieties catalogued by American seedsmen, of which the
Early Purple Cape is the best adapted to our climate.

CHAPTER X.

COOKING CAULIFLOWER.

"Of all the flowers in the garden, I like the Cauliflower
best." DR. SAMUEL JOHNSON.

Dr. Johnson appreciated good living, and therefore it is not surprising
that he should have left on record this tribute to the most delicate and
finely flavored of all the cabbage family.

Cauliflower is so rarely seen in market in the United States, except in
large cities, that comparatively few of our people are accustomed to
using it. On this account a variety of receipts for cooking cauliflower
are here given, in order to make the methods of using this excellent
vegetable more widely known. Americans, especially, need to become
familiar with its use; for to the English, French, and Germans, who have
known it in the O