than
those at Millbank. Both soils are nearly similar, being a deep rich
loam, on a moist subsoil, and continually enriched with dung. Both the
varieties are of a delicate nature, being generally too tender to resist
the 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,
although history does not show it, we must infer that even then there
were distinct differences in the cauliflowers cultivated in different
parts of Europe. From this time on cauliflowers from various localities
were brought more into public notice and greater efforts were made
toward their improvement.

In 1845, C. M. Hovey, of Boston, said, that "the varieties of
cauliflower have been greatly improved within a few years, and now not
less than a dozen kinds are found in the catalogues." The most noted of
those mentioned by him are Walcheren and Large Asiatic--varieties still
in cultivation. Burr described ten sorts in 1863, and Vilmorin sixteen
sorts in 1883. There are recorded in the present work the names of one
hundred and forty varieties besides synonyms. Some of these varieties
are no longer cultivated, and a few are too near other sorts to be
considered worthy of a separate name; so that of the cauliflowers proper
there may be said to be now in cultivation about one hundred distinct
varieties.

CHAPTER II.

THE CAULIFLOWER INDUSTRY.

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