Cauliflower is grown to best advantage along the northern sea-coast States, Long Island, the shores of the Great Lakes, and in the Puget Sound region, and wherever irrigation is practiced. Where the climate is at all inclined to be sunny it is well to tie leaves over the young heads to blanch them, otherwise they will brown in the strong light and bring a lower market price. It is necessary, too, to save all the moisture there is in the soil by the most careful tillage. Tillage should be shallow but frequent all through the growing period. “Buttoning” or the throwing up of irregular growths which spoil the evenness of the head, comes from poor seed, or dry soil, or too great heat; and also from allowing the plants to be checked in their growth and then started again by renewed cultivation. The crop requires steady and persistent care, rather than occasional energetic care, and will repay you for all your effort. The best cauliflower seed—and that is the only sort worth using—is expensive, often running as high as $3 to $5 an ounce, and you may be tempted to choose the cheaper sorts. But the best seed is of vital importance in growing cauliflower, the cheaper kind being given to “buttoning,” which lessens the price you can get in the market. The best seed in the market has so far come from Denmark, but the Puget Sound growers are beginning to rival the Danes. There is a family of long-season, late-growing cauliflowers, called broccoli, but they are little known in this country. Things that are little known are all right to eat and to show, but they are usually hard to sell. KOHLRABI. Although of the cabbage family, kohlrabi looks and tastes more like turnips and is cultivated like turnips. It is grown for the thickened stem or tuber which grows above the ground, and if eaten when young is very tender and more delicate in flavor for early spring use than turnips. It is also excellent for stock feed and is grown extensively for that. The best variety for garden use is the White Vienna, and the tubers should be eaten when from two to three inches in diameter. Like all cole crops they need continuous growth, otherwise they become bitter and stringy. Successive sowings of the crop may be made and when thinned the plants should stand from six to ten inches apart. They require from two and one-half to three months to mature and may be planted and tilled just as turnips are.