ld World, it needs no introduction.

Cauliflower lends itself readily to both plain and fancy methods of
cooking. It is easy of digestion, and is an especial favorite with those
who, from any reason, are unable to readily digest cabbage. Besides, it
is more nutritious than the cabbage, and it is not exceeded in this
particular by any other garden vegetable.

The following tables show the comparative composition of fresh cabbage
and cauliflower, and the composition of the ash of the latter. It will
be noticed that the percentage of ash and indigestible fibre is low in
the cauliflower, and the amount of nitrogenous and starchy matter high.

ANALYSIS OF CABBAGE AND CAULIFLOWER. (Koenig's Nohrungsmittel, pp. 715,
717).

--------------------------+----------+-------------
| Cabbage. | Cauliflower.
--------------------------+----------+-------------
Water | 89.97 | 90.87
Nitrogenous bodies | 1.89 | 2.48
Fat | 0.20 | 0.34
Sugar | 2.29 | 1.21
Nitrogen free extract | 2.58 | 3.34
(starch, dextrine, etc.) | |
Fiber | 1.84 | 0.91
Ash | 1.23 | 0.83
--------------------------+----------+-------------

ANALYSIS OF CAULIFLOWER ASH. (Whitner's Gardening in Florida).

Potassa 34.39
Soda 14.79
Lime 2.96
Magnesia 2.38
Sulphuric Acid 11.16
Silicic Acid 1.92
Phosphoric Acid 25.87
Phosphate of Iron 3.67
Chloride of Sodium 2.78

Cauliflower is not wholly free from the odor which renders the cooking
of cabbage so unpleasant, but in this respect it is much less
objectionable than cabbage. As with cabbage, this odor is in some cases
more marked than in others, depending on the character of the soil, and
the quantity and nature of the manure used. A small piece of red pepper
added to the water in which cauliflower or cabbage is boiled prevents to
a large extent this unpleasant odor and improves their flavor. To
obviate the "strong" flavor which these vegetables acquire when large
quantities of stable manure are used the heads should be parboiled in
the morning of the day on which they are wanted. They are then put on a
hair sieve and placed in the larder. Twenty