It is by no means true that in Europe the cauliflower is everywhere grown with success. There are comparatively small areas, even in the most favorable portions of that continent, where it can be profitably grown. Although the climate of Europe, as a whole, is better for this vegetable than that of the United States, the greater success with the cauliflower there is due largely to the greater care exercised in choosing proper soil, in fertilization, and in irrigation. The area of cauliflower growing has largely increased in Europe within the past few years. In the vicinity of Angiers, France, the growing of cauliflower for market began about 1880. In a short time it reached an extent of several thousand hectares (a hectare is two and one-half acres). There is found in this region a loamy soil, such as is especially suitable for this vegetable. The land is thrown up into beds twenty-five or thirty feet wide, with ditches between for irrigation. The rows are placed two and one-half feet apart, and the plants one and one-half feet apart in the rows. On the approach of winter the plants which are still unheaded are ridged up with earth for protection in the same manner as celery. The crop fails from too cold or too wet weather, about one year in five. The heads are mostly sent to Paris, and sell there at from forty cents to $1 per dozen. Even at these rates the crop is a profitable one, often bringing $300 per acre after paying the cost of marketing. Land is worth from $24 to $40 per acre. For three or four weeks in spring there are sent from Angiers to Paris, on an average, forty car-loads per day. In the immediate vicinity of Paris large quantities of cauliflower are grown for market. In some parts of Germany the cauliflower is a very popular crop. Around Erfurt, which is nearly in the center of the empire, greater care is taken with its cultivation than probably anywhere else in the world, and large quantities are grown for seed. The late James Vick has told (Report Mich. Pom. Soc., 1874, p. 206,) how the low swampy land around Erfurt is thrown up into wide beds with ditches between, from which, every dry day, the water is dipped upon the plants. In Austria, also, cauliflower is a well-known vegetable, and several valuable varieties have originated in that country. Few seedsmen offer a more complete list of varieties than those of Vienna. In Italy the cauliflower has long been known, and in some places is a staple food of the poorer classes. Most of our standard late varieties are of Italian origin.