[Hanyult] Out 1860, broccolis were produced, with other var

[Hoinacki Stabler]

England, we may expect to have cauliflower and broccoli the year round,
but it has not come yet. The chapter on cooking cauliflower should not
be overlooked. One reason why there is such a limited demand for this
vegetable in this country is that so few here know how to cook it. The
methods of cooking it are simple enough, but there are many persons who
always hesitate to try anything new, and as cauliflowers do not appear
regularly in the market these people never learn how to use them. Those
interested in extending the market for this vegetable will do well to
devise special means for introducing it into families not familiar with
it. The writer found that foreigners who had been accustomed to the use
of cauliflower in the "Old Country" were his best customers. THE
CAULIFLOWER. CHAPTER I. ORIGIN AND HISTORY. On the sea-coasts of Great
Britain and other countries of western Europe, from Norway around to the
northern shores of the Mediterranean (where it is chiefly at home) grows
a small biennial plant, looking somewhat like a mustard or half-grown
cabbage. This is the wild cabbage, _Brassica oleracea_, from which our
cultivated cabbages originated. It is entirely destitute of a head, but
has rather succulent stems and leaves, and has been used more or less
for food from the earliest historic times. The cultivated plants which
most resemble this wild species, a
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