THE GARDENERS' CHRONICLE OF AMERICA. 



629 



Radishes grown in a hot bed have usually a luxuriant 

 growth, as the soil in the hot bed is usually much warmer 

 than the atmosphere under olass. The' hot beds mav 

 serve as a guide in the forcini; houses. It is believed 

 that radishes grow better in a top temperature of 45 to 

 60, and the soil should not be much warmer, but trials 

 have shown that the}- can be grown in a soil temperature 

 of 65 or more for at least the first two weeks, if sufficient 

 moisture is given them. If the overhead temperature is 

 kept from 8 to 10 degrees lower than the soil, the top 

 growth is checked without affecting the roots. 



Light is another important point and verv few plants 

 show the want of light more. If the roof has small panes 

 of glass and heavy woodwork, the plants usually become 

 drawn and in most cases form no bottoms unless they 

 are grown near the glass. A moderatelv moist tempera- 

 ture with plenty of light will give strong and quick 

 developments. 



.\Sf'.\KAGl'S. 



Asparagus can be forced in several wa>s. I think the 

 best way is to plant three rows two feet apart and treat it 

 as usual. Asparagus should be well cultivated in good 

 manure. The third year after planting they are ready 

 for forcing. Boards are set eight feet apart and covered 

 with eight-feet sashes. Fresh stable manure is put along- 

 side of the boards and the sides covered as you would in 

 a hot bed. 



Another plan is to take up the larger roots of the out- 

 side bed in the fall and store in sand so that they can be 

 brought in for forcing at any time needed. They can be 

 forced under benches, or even in the potting sheds. A 

 few inches of soil is placed over the roots. The clumps 

 are placed close together and the crowns covered with an 

 inch of soil. 



If bleaching is desired, stretch a cloth over the plants 

 to keep them dark, or cover the crowns 5 or 6 inches. 

 -Asparagus can be planted at 45 degrees and kept at this 

 temperature for five or six da\s. and then can be raised 

 to 60 or 65 degrees. If raised in too high a temperature 

 the shoots will get spindley. The roots should be watered 

 freely. The first cuttings can be made in from fifteen 

 to eighteen days. 



RHUBAHB. 



Rhubarb can be forced in the same manner as aspara- 

 gus, under the benches or in hot beds. 

 {To be continued.) 



MILKWEED. 



HORSERADISH. 



Most people think horseradish is horseradish. I, at 

 one time, thought the same, but on investigating find 

 that there are three distinct varieties, all of which I am 

 growing at the present time. 



Common horseradish everybody knows. Xext is the 

 Bolivian, imported from South .America, and not raised 

 very extensively in this country, but one thing in its favor 

 it grows more uniform than the common sorts. 



Next is the Bohemian, a new sort. The roots are so 

 much larger and heavier. It will grow any place and 

 produce twice as much as either of the other sorts, very 

 white and brittle. Now a few words about growing 

 horseradish. Prepare the ground the same as for cab- 

 bage. Get the clippings ready, take the small fiber roots 

 from the size of a wheat straw up to a lead pencil, and 

 cut them up in pieces about three inches in length. Now 

 get a sharp stick. Punch a bnle in the row. slanting the 

 stick slightly. After pulling the stick out drop in one of 

 these roots, press the dirt firmly with the foot. Go on 

 about 12 to 18 inches and set another one, etc. 



In a few days you will begin to see the rows clear 

 across the field. Then cultivate the same as for cabbage. 



We are constantly adding new foodstuffs to our list, 

 and one of the newest i^ milkweed, which has proven so 

 delicious and healthful that we can only wonder at our 

 long neglect of a staple left to grow wild in pastures and 

 by roadsides. 



-Milkweed is now being cultivated for the market and 

 by proper planting the tender young shoots are to be had 

 into October, whereas in the wild state they are past the 

 tender stage in June. 



The flavor of milkweed is almost exactly like that of 

 asparagus. It is, however, richer than asparagus, as its 

 stalk and leaves are filled with a thick milk that' is exceed- 

 mgly nutritious when cooked, or for that matter when 

 eaten raw as a salad, which many people prefer, onlv the 

 tips being used in this case. 



For many years farmers' wives in the country have in- 

 cluded a few milkweed stalks with the mass of mixed 

 greens which they delight to gather, dock, dandelion. 

 mustard, etc., but they rarely use it itself which is, after 

 all, the niost delicious way, for when cooked with other 

 greens the delicate flavor is lost. 



Milkweed, when cultivated in gardens from seed, grows 

 several times larger in the stalk than the wild variety. 

 Some stalks are as large around as a quarter of a dollar. 

 When cut for cooking about eight or ten inches of stalk 

 are cut with large tender thick leaves on it. 



Cut into inch or inch and a half lengths, cook about 

 as long as asparagus and serve with butter. 



Plant seeds very early in the spring. They will fiourish 

 in the most barren soil without attention, but if one de- 

 sires giant stalks and leaves and an added tenderness 

 and succulence, one had better fertilize the soil, and weed 

 and hoe the young plants. 



Try milkweed and see for yourself how delicious it is, 

 and when the wild stalks go to seed gather all that vou 

 can and have free one of the richest of vegetables. — M. S. 



WATERCRESS CULTURE. 



\\'atei cress is Nasturtium officinale, which has become 

 naturalized along clear streams in many parts of this 

 country. It will grow readily in the streams nmning 

 from clear water springs, either from seed or cuttings. 

 The best way to grow it is to make beds along the margin 

 of a stream, with a dam to protect the beds from heavv 

 floods and a gate to admit water as wanted into channels 

 between the beds, to keep the soil soaked. Make the 

 beds with alleys between, into which the water can be let 

 as needed, and heavy floods kept off. Make the beds at 

 right angles with the stream, as in that case a flood that 

 overtopped the dam would do less washing. The length 

 of the beds will be determined by the level of the land, 

 as it mtist all be capable of being soaked from the stream. 

 -A clear stream is important, as muddv water is not de- 

 sirable. The water can be allowed to circulate continuallv 

 among the beds and simply shut oft' when a flood 

 threatens. The seed will germinate readilv in the wet 

 beds, but do not let the water overflow the beds after 

 sowing till the plants gel strong. -After that the water 

 may be let on freely, but never in a strong current. 

 Hence the beds should be located where there is a verv 

 gentle current in the stream. Where there are plenty of 

 wild plants, they can be transplanted or cuttings set in the 

 moist soil. Sow the seed about the middle of August. 

 -Sandy soil and clear water are important. It is useless 

 to try to grow it in muddy streams. — Market Groivcr. 



Every member of the N. A. G. should make an effort to 

 attend the annual convention in New York in November. 



