... slices of lemon and tufts of parsley, A tasty and wholesome supper dish:- Cleanse and trum off the gresulenres ofea large cauliflower, and place it dlower downwards into a large saucepan of well-salted, boiling water. Boil till tender; then carefully drain ...

... parsley, and serve; or they may be eaten cold for sup;er or breakfast. Fried cauliflower is a dish that one eeldocm comees acrors, though it is very good :--Soal; a cauliflower in cold water f tr one hour, then put it into a saucepan ot hot wver. slightly ...

... repairing boundary feness should be looked to. Sow early peos, plant not eabbage plants, protect ?? beans, sew mere; Protect cauliflower ulants from wot and froet; give air every oppor- tnuity to those udder gloses. Keep .ttres and salads dry. Hoe between the ...

... be nearly cleared by hoeing, but the finish must be by hand. All the surface of the ground between cabbages, lettuces, cauliflowers, and other standing crops may be stirred with advantage, and earth drawn to the stems. Mushrooms are now plentiful on well ...

... y added some parodies on the Stodare and Anderson tricks. The Basket trick is shown with a little story in it, and the Cauliflower trick, as it is here called, in which there is a deviation rather ufore cornio than elegant. But the great changes have ...

... bares, leverets, and rabbits are available. Vegetables in Food condition are artichokes (globe and Jerusalem), asparazus. cauliflower, car- rots, seakale, spinach, and turnips; bat all command good prices. And in the way of salad, cucumbers, endives, let- ...

... grouse, partridge, mmip, plovers, wild goose, will duck, teal, widgeon, woedrock. VEGETABLES. - Artichokes (Jerusalem), cauliflowers, French beans, scarlet runners, celery, spinach, vegetable marrow, cacamn- bers, tomatoes, parsnips, greens, and savoys ...

... radishes, kidney beans, carrots turni:s, sisroels, spinach, celery, brocoli, oucurnherg, adea~le, oniolons, early cabbages, cauliflowers, usparagus. artichoes, ill sort3s o sainds forced.- Straw- berries. raspberries, chersioa, rhubarb, melons, apricots, currants ...

... grouse, partridge, nhares, rabbits, larks, ponlardes, plovers, snipe. teal, widgeon, wild goose, wood- cock. VEGxrasLEs.-Cauliflowers,celery, spinach, French beans, scarlet runners, vegetable mar- row, tomatoes, cabbage, parsnips. FR'UIT.-Bananas, apricots ...

... tied in a muslin bag, and added to the soup, improves the flavour. An excellent soup is made from cauli- flowers. Boil two cauliflowers for twenty winutes, and when the flower is soft press it through a sieve, and add one quart of white stock, and threepenny- ...

... thosght-transferenee should actually - have takeni plac-e. It nasy be impossible for us to guess bow ti conjuror extracts six cauliflowers from a bat ; 1hut we kneow that nothing is more certain than that thl'ley erie neer all inside at once. A nunaber of the ...

... SEAONARLE GA ED/G A' . The hps, and' sas set the ground al norder frlate f roor s ot morips; an tempts one. to sow eabbage*'cauliflower.'wste'r spinach, lettuce, and many other subjects which we fancied-we had already provided in abundance. The soil la'also ...