CRUCIFER. 
3. p. 438 to441. The varieties are called Long-rooted or Spring 
Radishes. 
1 Long white Radish, white transparent, or white Italian 
or Naples Radish. This is the oldest variety mentioned in our 
gardens, and is called by Gerard the Radicula sativa minor. 
It is a week later of coming to perfection than those sorts com- 
monly grown; it is very mild, and has a delicate pleasant flavour. 
The root is white; the flesh is transparent when young, but 
becomes more opaque as the root enlarges. This is the La Rave 
blanche of the Bon Jardinier. 
2 White Russian Radish. The root is long and white. Its 
flesh is not transparent, and it is much hotter to the taste than 
the preceding variety. It remains good even when large, and 
is not fit for use until a week later than the other long radishes. 
3 Twisted long white Radish or Rave tortillée du Mans of 
the French. The root grows long and does not taper much. 
A considerable part of it grows above ground, from whence it 
does not rise straight, but is bent or twisted, the exposed part of 
the root is tinged with green. The flesh is white and firm with- 
out heat, and insipid. The footstalks of the leaves are tinged 
with purple. The root is slow in coming to perfection, and may 
be considered a pleasant variety for use in the latter part of the 
year. It isnot destroyed by frost. 
4 Scarlet Radish, Salmon Radish or Rave rose of the 
French. Scarlet transparent Radish of the Dutch. The root 
Is of a brilliant pink colour, and when young is full an inch 
above the ground. The flesh is transparent and colourless. 
This is the kind cultivated not only most frequently, but almost 
exclusively, within the last 30 years, especially for the supply of 
the London market. The Short-top Scarlet and Early Frame 
Scarlet Radish are sub-varieties of this plant. Perhaps the Rave 
corail, the Rave petite hdtive and the Rave couleur de rose or 
a Rave saummonée of the Bon Jardinier are also sub-varieties. 
5 Purple Radish, or Rave longue rouge of the French, though 
formerly much used, has been of late driven out of our gardens 
by the universal preference given to the Scarlet Radish. It is 
the Long red transparent Radish of the Dutch, and it was 
formerly called the Short-top Radish. The seed-leaves being 
large has caused it to be used exclusively for small salading. 
he root grows high out of the ground, and is externally of a 
ep purple colour ; the flesh is white. It is a very early sort, 
equally as good in flavour as the scarlet Radish and perhaps pre- 
ferable for forcing. 
p 6 Red-necked Radish or Rave blanche à collier rouge of the 
Tench, The upper part of the root is dark purple, and the lower 
part white. It is a good flavoured radish, but is more remarkable 
oF its singularity than peculiar excellence. 
Var. y, oleifera (D. C. syst. 2. 664.) root slender, elongated, 
scarcely fleshy. R. Chinénsis, Mill. dict. no. 5. This variety is 
cultivated in China for an oil, which is obtained from the seeds 
y expression, 
q * B. nicer (D.C. syst. 2. p. 665.) root with compact hardish 
esh, which possesses a very sharp taste. The varieties of this 
p ant are commonly called Winter-radishes. 
, Var. a, vulgaris (D. C. syst. 1. c.) root oblong, with black or 
polet skin, and white flesh. Ráphanus nìger, Lob. icon. 202. 
€ 1. Merat. fi. par. 265.—Mor. oxon, 2. p. 265. no. 2. sect. 3. 
<13. f. 2.—Weinm phyt. t. 860. f. c. The following varieties 
àre enumerated in the Hort. trans. vol. 4. p. 13. 
1 Black Spanish Radish, or Le Radis gros noir d'hiver, or 
nd Radis Raifort, of the French. Root very large, externally 
whan? and regularly pear-shaped. The flesh is hot, firm, and 
of Large purple winter Radish, or Le Radis gros violet d'hiver 
the French, is a beautiful variety in shape and character. It 
Much resembles the preceding variety ; but the outside, when 
CII. RAPHANUS. 961 
cleaned, is of a beautiful purple colour, though it looks black 
when first drawn out of the earth. 
Var. B, rotúndus (D. C. syst. 2. p. 665.) root roundish, with 
black skin and white flesh.— Mor. oxon. 2. p. 265. no. 1. sect. 
3. t. 13. f. 1.—Weinm. phyt. t. 860. f.b. Itis perhaps only a 
variety of the common Black Spanish Radish, and therefore 
may be properly called the Round Black Spanish Radish. 
Var. y, griseus (D. C. syst. l. c.) root with a grey skin. For 
the following varieties of this plant, see Hort. trans. vol. 4. p. 12 
and 13. 
1 Round brown Radish, or Radis gris rond of the French. 
The root may be called round, though it is rather irregular in 
its shape. When allowed to grow large it becomes hollow ; and 
it therefore should be used when young. The flesh is mild, 
rather soft, of a greenish white colour ; the skin is mottled with 
greenish brown. ‘This is an autumn Radish. 
2 Oblong brown Radish, or Radis gris oblong of the French. 
Root pear-shaped. It does not grow particularly large, and is 
hardier than any of the other winter Radishes, and therefore 
fit for late use. The flesh is hot, firm, hard, and white. The 
skin is rough and brown, marked with white circles. 
Var. ò, albus (D. C. syst. l. c.) root of a depressed roundish 
form; white, both externally and internally. R. orbicularis, 
Mill. dict. no. 3. This is called the White Spanish Radish, 
Le Radis gros blanc d’Augsbourg of the French. The root is 
rather oval, and grows to a large size. The flesh is rather hot, 
firm, solid, and white. The skin is white tinged with green, and 
streaked with purple on the part which is exposed above ground. 
Cult. Radishes are all of easy cultivation. They are sown 
at various times of the year, according to the time they are de- 
signed for use. Those intended to come in early in the spring 
are generally sown in October, on a warm border: the long- 
rooted kinds are preferred for this purpose. The Turnip-radishes 
are generally sown in spring or summer, to come in after the 
long-rooted kinds. These all force well on hot-beds, or dung- 
beds covered with mats. The winter Radishes should be sown 
in July ; and those intended for winter use should be taken up 
in dry weather, in November, be divested of their leaves and 
fibres, and preserved in sand until they are wanted. 
Formerly the leaves of the Radish were boiled and eaten, but 
now the roots are chiefly employed. These are eaten raw in 
spring, summer, autumn and winter. The young seedling leaves 
are often used with Cress and Mustard, as small sallad; and 
Radish sced-pods, when of plump growth, but still young and 
green, are used to increase the variety of vegetable pickles, and 
are considered a tolerable substitute for capers. 
“ The spindle-rooted kinds are cultivated in the largest pro- 
portion for the first crops. The small turnip-rooted sorts may 
be sown in spring as secondary crops, and in summer and autumn 
for more considerable supplies. The winter sorts have a coarser 
flavour than the other kinds, but being of a hardy nature, are 
frequently sown ; they are sliced in salads, or occasionally eaten 
alone, with salt, vinegar, and other condiments.” 
“The soil should be light and mellow, well broken by dig- 
ging. For sowing between the middle of October and the mid- 
dle of February, let the site be a dry sheltered border, open to 
the full sun. From the middle of February to the end of March, 
any dry, open compartment will be suitable. As spring and 
summer advance, allot cooler and shaded situations. A scattering 
of the smaller growing sorts may be sown among some broad- 
cast crops of larger growth, such as Spinach, Lettuce, and Onions. 
It may be also drilled between wide rows of beans, or on ground 
intended to be sown with a late spring-crop.” 
The crops raised between the middle of October and middle 
of February, are usually confined to the spindle-rooted kinds. 
Of the early short-top-scarlet, a first small sowing may be made 
