The Cauliflower Part 5

In this country this disease has been reported from Michigan, New York, Maryland and Florida. On Long Island, in 1889,[C] the cauliflower crop was almost entirely destroyed by this disease, which was attributed to the heavy rains at the time the plants were heading. Some fields were a total loss, and from the best fields many of the heads spoiled before they reached the market.

No satisfactory remedy is known for the disease. The avoidance of damp soils and locations would be of some benefit, but is hardly practicable with the cauliflower. Wide planting is practiced on Long Island in order to diminish the tendency to the disease. It undoubtedly has this effect to some extent, by permitting a more free circulation of the air, thus drying up the moisture on the plants and thereby lessening the opportunity for the germination of the spores. The increased distance may also diminish the chance of the spread of the spores from plant to plant. When this disease appears upon the early crop in hot-beds or cold frames it may be kept somewhat in check by giving as much air as possible, and taking care not to apply water to the leaves.

DAMPING OFF.--This is usually due to a species of Pythium (a fungus closely related to that which causes the potato rot), which attacks the young plants soon after they germinate. The remedy is, to give the plants plenty of air until their stems become strong enough to resist its attacks. An additional precaution sometimes employed is to grow the plants in pans or small boxes and water them only by setting these in a tank of water of nearly the same depth, allowing the water to soak into the soil, but not touch the plants. The disease is seldom troublesome on plants grown thinly in the open air. If it makes its appearance, water thoroughly, but not too often, and sprinkle dry sand over the seed-bed among the plants.[D]

BLACK LEG OR MILDEW.--This is a disease which attacks the stems of young plants which are being wintered over. It is undoubtedly due to one or more species of parasitic fungi, but I do not find that the subject has been studied. Doubtless the rupture of the bark by alternate freezing and thawing gives the fungi an opportunity to attack the plant.

The disease is prevented and kept in check by keeping the seed-bed dry.

An occasional dressing of sand, lime, wood-ashes or rubbish of any kind, is useful.

FOOTNOTES:

[B] _Bull. Soc. Bot. France, 1886_ (_Rev. Bib._, p. 128). La cancrena del Cavolo Fiore (_La gangrene humide du Chou-fleur_) par M. le Professor O. Comes (_Atti del R. Inst.i.tuto del incorraggiamento alle Scienzie naturali._--Estratta dal Vol. IV, 3a serie, degli Atti Academici, 1885). [The Humid Gangrene of the Cauliflower.]

"A disease which attacks the crops of cauliflower around Resina and at Torre del Greco, near Naples. The roots of the diseased plants remain sound, or at least appear so, but the subterranean parts of the stem are more or less seriously affected; the bark is disorganized, the wood situated beneath it more or less decomposed, and the pith destroyed for a variable length. Upon microscopic examination the vessels are found filled with gum. M. Comes recognizes in this disease all the symptoms of the affection which has been designated under the name humid gangrene.

He thinks that it is the same disease which, by German authors, is attributed to the parasitism of _Pleospora Napi_, f.u.c.kel, or to its conidiferous form, _sporidesmium excitosum_, Kuehn. But he considers the presence of these parasites as an accessory phenomenon, as well as that of _Cladosporium_ and _Macrosporium Bra.s.sicae_. In his opinion the true cause of the alteration of the cauliflower is the humid gangrene, that is to say, a gummy degeneration and putrid fermentation of the tissues, caused by the abundance of manure in the soil and the excess of water in the plant at a time when it is subject to sudden changes of temperature.

"This disease is not confined to cauliflowers; it is common in all garden vegetables, and is of the same nature as that which attacks tomatoes and which was described by this author in the same journal in 1884." [This disease is also mentioned by Victor Paquet, in his "Plantes Potagers" (London, 1846, p. 243), where it is attributed to stagnant moisture].

[C] _Country Gentleman_, 1889, p. 769, (from the _Port Jefferson Times_, Sept. 27):

"Close upon the heels of a partial failure of the potato crop through rotting comes the news from various points on Eastern Long Island that the cauliflower crop has almost totally failed through the same cause.

In Manorville the crop has not sufficiently developed in some of the fields to warrant picking, and in Matt.i.tuck and east of that place the rotting will result in an almost total loss. In a few cases there is not yet any indication of rot, but the farmers are afraid to tie the plants up lest rotting ensue.

"In East Moriches, Orient, and the near vicinity, the yield will not be of sufficient value to pay for plowing the ground, not to speak of the other expenses which have been entailed. Through the Hamptons careful observations failed to reveal scarcely a single successful crop.

"Last Sat.u.r.day Henry T. Osborn, of East Moriches, tied up 2,000 heads and on Monday he cut enough to fill 30 barrels. He let them lie in his barn over night, and the next day not a barrel of them was fit for s.h.i.+pment to market.

"George Cooper, of Matt.i.tuck, planted seven acres of cauliflower which he thinks will prove a total loss. And so on the reports come from many East End farmers. The recent heavy rains are generally a.s.signed as the cause of the failure."

[D] A series of articles upon "damping off" may be found in the _American Garden_ for 1889, pp. 347-9.

CHAPTER VII.

CAULIFLOWER SEED.

With no vegetable is it more important to have good seed than with the cauliflower, and in none is there a greater tendency to deteriorate. On this account less dependence is to be placed upon named varieties than in some other cultivated plants, and greater need is required to secure carefully selected strains. Owing to peculiarities of soil, climate and season, and the different degrees of care given by the different growers, seeds of the same variety may be better from one source than from another. On this account, when a variety is found adapted to one's needs it is well to use the same variety, and obtain it from the same source year after year.

Cauliflower seed is mostly grown in Europe, chiefly in Holland and Germany, to some extent in Italy and France, and less in England. One variety, the Large Asiatic, seeds abundantly in Northern India. There are a few localities where the seed is successfully grown in the United States.

In Europe the dwarf early varieties are chiefly grown in the north, and the large late varieties at the south. In the south the seed is most easily grown, and southern seed brings the lowest price.

McIntosh states that cauliflower seed seldom ripens in Scotland. In England, as I have said, it is grown to a limited extent, but not so much as that of broccoli. The seed plants are there selected in June, at the time of heading, and allowed to stand until the seed matures. Mr.

Dean states that his Early s...o...b..ll produces in warm, early seasons better seed in England than anywhere else. Loudon, in his "Encyclopaedia of Gardening" (5th Ed., 1827) quotes Neill, as saying that "Until the time of the French Revolution, quant.i.ties of English cauliflower were regularly sent to Holland and the low countries, and even France depended on us for cauliflower seed. Even now English seed is preferred to any other."

A later English writer states that the English prefer Dutch seed and the Dutch English seed.

Most of the seed now used in England, as well as nearly all of that sold in this country comes from Holland, France and Germany. The climate, especially of Holland and North Germany, is particularly favorable for the production of fine strains of seed, especially of the dwarf early varieties.

McIntosh ("Book of the Garden," 1855, Vol. II, p. 116) says: "Our best cauliflower seed is imported from Holland, and for its quality we have much greater reason to thank the better climate than the growers, who are not over particular in the matter, as Dutch cauliflower seed is sure to sell."

The Mediterranean varieties are generally large, and require for the most part too long a season to be popular and successful in this country. As dwarf varieties have been produced, the cultivation of this vegetable in Europe has extended farther north. As already stated, when the cauliflower was first cultivated in France the island of Cyprus was the only place where it was known to seed, and for a time the plant was known in England under the name of Cyprus Colewort.

Although most of the seed used in the United States is still imported, American grown seed appears to give good satisfaction and is moderate in price. Professor W. J. Green, of the Ohio experiment station, who tested Puget Sound seed in 1889, reported as follows: "The most remarkable examples [of the superiority of Northern grown seed] are found in the Puget Sound cabbage and cauliflower seed, which show great vitality and consequent vigor in growth of plant. We have received numerous samples grown in that region by H. A. March and A. G. Tillinghast, brother of Isaac Tillinghast, the seedsman. These seeds were very large, full of vitality, and the plants uncommonly vigorous. At transplanting time the plants were nearly twice the height of others of the same variety, while the difference in color was very marked. This robust habit continued to manifest itself during a greater part of the season, but as maturity approached, the variation was less and less marked, until at last the others had caught up, and there was no perceptible difference." No change in time of maturity or habit of growth was noticed.

Mr. Brill, of Long Island, states that to secure seed there it is best to winter over the partially headed plants in a cold frame or cellar, and set them out early in the spring. The summers are so warm there, however, that except in particularly favorable seasons but little seed forms. Several excellent early varieties have originated on Long Island, and there is reason to believe that hot, changeable climates, though unprofitable for the growing of seed, are particularly favorable for the production and maintenance of early sorts able to head in hot weather.

It is perhaps for this reason that England, Denmark, and Central Germany have produced more early varieties than Holland, France and Italy. The dry calcareous soil of some parts of England appears to be particularly favorable to the production of early varieties.

In the vicinity of Boston, cauliflower seed has been grown to some extent, especially the variety known as Boston Market, which was formerly very popular there. James J. H. Gregory writes me under date of March 3d, 1891, that he raised 60 pounds of seed of the Boston Market from 500 plants, where from the same number of plants of the s...o...b..ll and Extra Early Erfurt, grown under precisely the same conditions, he obtained less than a great spoonful. The seed was raised on an island used expressly for that purpose.

It is a custom in England and Holland, where the season is too short for the seed to ripen perfectly, to diminish the number of seed-stalks on a plant by cutting out the centre of the head. The flower-stalks require to be supported by stakes, and when the seed is nearly mature, to be guarded from birds. A plaster cat is recommended as a good scare-crow, especially if its position is changed every few days, so that the birds will continue to think that it is alive.

Cauliflower seed, as is well known, is smaller and inferior in appearance to cabbage seed, and always contains a considerable proportion, which is shrunken and worthless. This poor seed is removed from the crop as much as possible before it is sold. This shrunken condition arises from the fact that a large share of the flowers fail to set, and many of the pods only partly fill. Shrunken seed is no indication of inferiority of variety, in fact rather otherwise, for the most compact heads, being the most deformed from a structural point of view, give the least amount of good seed. Still, it is not necessarily true that the highest priced seed is always the best and most economical to use. A new variety, until it becomes well established, requires rigid selection, and this so reduces the amount produced that a high price can be obtained for all that is grown. An older variety, on the other hand, which has become so well established, and comes so true that nearly every head is perfect and will furnish good seed, can be supplied at a cheaper rate and may for a given purpose be equally good. As a rule it may be said that the newest and highest priced seeds are too expensive to use on a large scale, and the cheapest seeds are inferior in quality.

One should not judge of the value of a variety wholly by the price at which its seed is sold. Most of the high priced varieties are dwarf kinds, which are becoming more and more popular in this country, but which produce comparatively little seed.

Our varieties of cauliflowers have all been developed by means of selection. Desirable features have either been acquired by gradual selection through successive generations in a given locality; or some sudden variation has been preserved and perpetuated. Climate, as already stated, has had much to do in developing certain peculiarities. The varieties of Italy, France, Holland and Germany have in each case certain features common among themselves which can only be accounted for by the influence of the particular climate in which they are grown. It is, therefore, useless to attempt to maintain these characters wholly unchanged in other climates. Hardiness, earliness, certainty of heading, protection of the head by leaves, and shortness of stem, can all be increased by selection, but, as they are all likewise influenced by climate, the selection is more effective in some climates than in others. The varieties of the south of Europe are as a whole characterized by a long period of growth, tall stems, great vigor and hardiness, and by having the leaves inclined to grow upright and protect the head.

The cauliflower crosses readily with the cabbage and other varieties and species of the genus Bra.s.sica. It does not usually flower at the same time, however, as other members of the genus, so the difficulty is not usually great in keeping it pure.

In France the cauliflower has been crossed artificially with cabbage, turnip and rutabaga, in the attempt to obtain varieties of greater hardiness. Numerous peculiar forms were the result of these crosses, some of which were good cauliflowers, said to be of increased hardiness, but none of them have found their way into general cultivation. One of these, owing to a cross with the turnip, acquired the flavor of that vegetable. A full account of these crosses may be found in the _Revue Horticole_ for 1880.

The following remarks, by Mr. A. Dean, of England, on a case of apparent crossing in the cabbage tribe will be read with interest:

"A very pretty conical-headed plant of a Colewort was allowed to run to seed, but nothing else of the same family was known to be in flower for a distance of at least several hundred yards. The produce was saved and sown, and has been furnis.h.i.+ng food for the table during the past winter, but what a progeny! Some were reproductions of the seed parent, but larger, and proved very handsome early cabbages; others were very fair Coleworts; others bad examples of Cottager's Purple Kale, others Green Kale, while others resembled sprouting Broccoli, both green and purple.

One plant was an example of the once popular Dalmany sprouts, and there were many other plants that admitted of no cla.s.sification. It is probable that bees, which travel long distances, had somewhere found some sprouting in Broccoli flower and had brought pollen from those to the Colewort plant in question."

Spontaneous variation has given a number of curious forms of cauliflower, including one with several heads in the place of one, and another in which the head is flattened sidewise, like the garden c.o.c.ks...o...b.. These forms have not been cultivated.

Cauliflower seed contains on an average about 7,000 seeds to the ounce, of which about one-half usually germinate, a much smaller per cent. than in cabbage. Long Island growers estimate two ounces of seed to the acre as a safe amount for the small varieties and an ounce and a half for the late varieties.

It was formerly a common belief, especially in England, that old seed would be most likely to produce good heads. There is little evidence to support this belief, and just as little ground for the more recent belief held by some that old seed is particularly liable to produce loose worthless heads. Like all other seed cauliflower seed ought to be as fresh as possible; fresh seed always germinates best and gives the most vigorous plants. Seed two or three years old, however, is generally satisfactory, and it will often grow successfully at double that age.

"CAULIFLOWER SEED GROWING ON PUGET SOUND."

By H. A. March, Fidalgo Island, Puget Sound, Was.h.i.+ngton, in _Rural New Yorker_, 1888.

"I am told by very good authority that cauliflower seeds had never been grown in the United States as a field crop to any extent until we made a success of it here on Puget Sound. In the first place a very cool, moist climate is necessary to cure [secure] seeds at all. That climate we have here on our low flat islands lying in the mouth of the Gulf of Georgia. We often have heavy fogs in the night, and always dews equal to a light shower every night all summer long. The first expense attending the raising of cauliflower seed is quite heavy. The soil must be a rich, warm loam facing the south, and it will be all the better for having a clay subsoil. We must have the land underdrained once in twenty feet, the drains being three feet deep, to give us a chance to work early in the spring, and also to take off the surplus water when we come to flood the land in July.

"To prepare the land for the crop we start in September. After the fall rains have softened the soil, plow, harrow, roll, harrow again, then replow and work it again, until the soil is as fine as an onion bed. Now we throw it into ridges, six feet apart, and it is ready for work in early spring. For manure we sow 2,000 pounds of superphosphate and ground Sitka herring, equal parts of each, to the acre. With two horses and a Planet, Jr., cultivator we work the ridges until they are nearly level. By using two horses we straddle the ridge, and save tramping it where our plants are to go.

"To get the plants, we sow the seeds about September 1, in rather poor soil, giving them plenty of room; the rows being a foot apart and the seeds sown thinly in the rows. This gives us stocky and hardy plants, which, we think, are less liable to damp off when transplanted. About November 1 we transplant the plants into cold frames, six inches apart each way, as we wish to keep them growing a little all winter. The gla.s.ses are kept on at night and through heavy rains. In case of a cold snap, we cover the gla.s.ses with mats; but that is not often necessary, for we seldom have a temperature colder than 16 above zero. Everything depends on good plants and an early start in the spring, for we raise two crops the same season, and an early frost on our unripe seed is sure to ruin the crop. Now, to set the plants out and make them grow from the start, a line is stretched along one of these flat ridges, a boy goes along, and with a three-foot marker marks the spots for the plants; a man follows with a hoe and makes a hole, about the size of a quart dish, to receive each plant. During the winter we have gathered up 200 or 300 tomato and oyster cans, melted off the tops and bottoms, leaving tubes about five inches long by three or four across. Now, armed with a light wheelbarrow with a wooden tray, containing from 50 to 75 of these cans, we go to the cold-frame (having well soaked it with water the night before); take a can, set it right down over the plant; press the can into the soil about two inches, and, with a light shove to one side, lift the plant without disturbing the roots; fill our tray and start for the field; run the barrow between two rows and set a can and plant in each of the holes just made. A boy follows with a watering pot containing _warm_ water, and pours a gill into each tube, which softens the soil so that the tubes can be lifted right out, leaving the plant standing in the hole. We brush a little dirt around the plant, and firm it with the blade of the hoe.

"Now we have our plants set, and not one ever wilts in the hottest spring day. In two or three days the cultivator is started and kept a going once a week until the heads begin to form. We hand-hoe three or four times, besides fighting insects. The cabbage maggot is our worst enemy.