Broccolis, especially the colored varieties, are sometimes said to be more tender in texture and finer in flavor than the cauliflowers. This, however, is due only to the fact that they usually head in cool weather. When grown under the same conditions the cauliflowers are milder than the broccolis, and although to some tastes the more pronounced flavor of the latter may be preferred, most persons use broccoli only because in the winter season fresh cauliflowers cannot be obtained. Nearly every one prefers cauliflower to broccoli, and the mild white varieties to the colored varieties of the latter vegetable. Broccolis sometimes acquire a bitter taste, the cause of which is not known. The methods of using the two vegetables are the same, except that the branching or sprouting broccolis are also cooked like asparagus. The early history of the broccoli has already been treated in connection with that of the cauliflower. The number of varieties of broccoli in cultivation is probably somewhat less than those of the cauliflower, but the differences between the varieties themselves are greater. Messrs. Sutton & Sons, of Reading, England, catalogue thirty-six varieties of broccoli and only eleven of cauliflower. Most of these varieties originated in England, where broccoli is more largely grown than anywhere else. Two groups of broccolis may be recognized, the "sprouting broccolis," which do not form compact heads, and the improved varieties with well formed heads, known as "cauliflower broccolis." The latter differ but little in any way from true cauliflowers. The requirements of cultivation for the broccolis are practically the same as those for cauliflowers. Their value depends mainly on their greater hardiness, and on this account they are likely, at the South where the winters are mild enough, to become more extensively cultivated. They do not, however, endure hot weather as well as cauliflowers, and on this account it is doubtful if they ever become as largely grown anywhere in this country as they are in England. The question of protecting them in winter, and the amount and kind of protection needed, depend of course on the severity of the winters. In Northern Florida, where cauliflowers are liable to be killed during winter, broccolis will stand out without any protection. In localities where but little protection is required, it may be afforded by loosening the roots and turning the plants down upon their sides. If more protection is needed they may be taken up and set in trenches and partly covered with straw and boards. Broccolis stand shipment better than cauliflowers. This is not only because they are generally handled in colder weather, but because they are somewhat coarser and firmer in texture. They do not sell for quite so good a price as cauliflowers. There are seven varieties catalogued by American seedsmen, of which the Early Purple Cape is the best adapted to our climate. CHAPTER X. COOKING CAULIFLOWER.