CAULIFLOWER

a variety of cabbage. It has been styled “cabbage with a college education,” for its characteristics are the result of careful cultivation—the flower buds and stalks having been exaggerated by seed selection, etc., into a compact white ma which constitutes the vegetable proper, instead of the leaves as in other varieties of cabbage. In addition to its use fresh-boiled, etc., great quantities are consumed as a pickle. The local Eastern crop is supplemented by large shipments from both France and California. Cauliflower may be kept in any way suitable for cabbage (which see). [s. 112]