The cauliflower is one of the minor vegetables which is now attracting more than ordinary attention in this country, and being grown with remarkable success and profit in a few localities which have been found to be particularly adapted to it. With most of our gardeners, however, it is still considered a very uncertain and unprofitable crop. This is due not only to the peculiar requirements of the cauliflower as to soil and climate, but also to the want of familiarity on the part of most American gardeners with modern varieties and with methods of cultivation adapted to our climate.
he cold of the winter season without the occasional aid of glasses or other means; and the sight of many acres overspread with such glasses in the vicinity of London gives a stranger a forcible idea of the riches and luxury of the capital."
In France, in 1824, three varieties, differing mainly in earliness, were recognized, le dur, le demi-dur and le tendre. These names are still applied to well known French sorts.
Victor Paquet, in his Plantes Potagers, published at Paris in 1846, says: "The greater number of varieties of cauliflower are white, but some are green or reddish. They are cooked in water, and dressed with oil or white sauce. We cultivate two distinct varieties, tendre and demi-dur. The sub-varieties gros and petit Solomon are sorts of the tendre."
Thus we see that early in the present century there were sorts differing at least in time of maturity which had originated by selection; and,