RADISH — RHUBARB. 347 



for nothing else. If people will waste valuable land in 

 raising Pumpkins^ they may plant them the same as di- 

 rected for Squashes. 



RADISH {Raphanus sativus). 



One of the first vegetables that we crave in spring is 

 the Radish, and it is so easy of culture that every family 

 can have it fresh, crisp, and in abundance. A garden 

 patch of a few feet square will give enough for an ordi- 

 nary family. It is sown either in drills or broadcast, care 

 being taken that the seed is not put in too thickly; from 

 one to two inches apart, either in drill or broadcast, 

 being the proper distance, as usually every seed germi- 

 nates. The best varieties are the Red and French 

 Turnip, and the Short Top Long, Red or White. Some 

 beautiful fancy kinds have been recently introduced, 

 equally as crisp and well flavored as the older sorts, and 

 which are very ornamental for the table besides. The 

 most marked are the Round White-tipped Turnip Radish 

 and the Long Chartier, white tipped. If wanted specially 

 early, the above sorts are best for hot-bed forcing ; for 

 summer and winter use the yellow and gray varieties are 

 preferred. 



RHUBARB OR PIE-PLANT {Rheum Rhaponticum). 



Rhubarb may be planted in either fall or spring, using 

 either plants raised from the seed, or sets obtained by di- 

 vision of the old roots, taking care to have a bud to each. 

 Set at distances of three or four feet apart each way. 

 The place where each plant is to be set should be dug 

 eighteen inches deep and the same in width, and the 

 soil mixed w^ith two or three shovelfuls of well-rotted 

 stable manure. Two dozen strong plants will be enough 

 for the w^ants of an average family. If desired in winter 

 or early spring, a few roots can be taken up and placed 



