This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
A German newspaper, the Landwirth-schaftliches Centralblatt, gives the following as the method by which the Dutch obtain their cauliflowers, so famous for size and delicacy. In autumn they dig deep some ground that has not been manured; at the beginning of May they sow the large English cauliflower upon a bed of manure, and cover it with straw mats at night When the young plants are three or four inches high, they harrow the ground that had been prepared the autumn before, and with a wooden dibble 18 inches long, they make holes about 10 inches deep, at proper distance apart, and enlarge them by working the dibble round until the hole at the top is about three inches in diameter. They immediately fill these holes with water, and repeat this three times the same day. In the evening they fill them with sheep's dang, leaving only room enough for the young plant, which they very carefully remove from the bed of manure and place in the hole with a little earth. Directly afterwards they give them a good watering, and as soon as the sun begins to dry them, they water them again.
When the head is forming, they pluck off some of the lower leaves of the plant, and use them to cover the head.