==Cutting and Preserving.==--The management of the crop has been treated
so far as to growth, but we must now say a word about its appropriation.
The two points for practical consideration are, how to economise a glut,
and how to avoid destruction by frost. Cauliflowers should be cut at
daybreak, or as soon after as possible, and be taken from the ground
with the dew upon them. If cut after the dew has evaporated, the heads
will be inferior by several degrees as compared with those cut at the
dawn of the day. When the heads appear at too rapid a rate for immediate
consumption, draw the plants, allowing the earth to remain attached to
the roots, and suspend them head downwards in a cool, dark, dry place,
and every evening give them a light shower of water from a syringe. The
deterioration will be but trifling, and the gain may be considerable,
but if left to battle with a burning sun the Cauliflowers will certainly
be the worse for it. After being kept in this way for a week, they will
still be good, although, like other preserved vegetables, they will not
be so good as those freshly cut and in their prime. It often happens
that frost occurs before the crop is finished. A similar plan of
preserving those that are turning in may be adopted, but it is better to
bury them in sand in a shed or under a wall, and, if kept dry, they may
remain sound for a month or more.

==Cauliflower for Exhibition.==--On the exhibition stage few vegetables
win greater admiration than well-grown heads of Cauliflower. Indeed,
Cauliflower and Broccoli, in their respective seasons, are indispensable
items in the composition of any first-class collection. By closely
following the cultural directions contained in the foregoing pages no
difficulty should be experienced in obtaining heads of the finest
texture and spotless purity during many months of the year. The degree