VEGETABLES — HORSERADISH. 153 



12 to 15 inches long, and weighing about three-quar- 

 ters of a pound. The rootlets, or sets, are cut into pieces 

 of from 4 to 6 inches in length, from one-quarter to 

 one-half in diameter ; these are tied in bundles of 50 or GO, 

 the top end being cut square and the bottom end slant- 

 ing, (fig. 45), so that in planting there will be no danger 



of setting the root 

 upside down; for al- 

 though it would grow, 

 if planted thus, it would not make a handsome root. 

 The sets, when prepared, are stowed aAvay in boxes of 

 sand, care being taken that a sufficiency of sand is put be- 

 tween each layer of bundles to prevent their heating. 

 They may either be kept in the boxes in a cool cellar, or 

 pitted in the open ground, as may be most convenient. 

 We prefer the open ground, when the weather Avill per- 

 mit. I have said that Horseradish is always cultivated as 

 a second crop ; with us, it usually succeeds our Early Cab- 

 bage, Cauliflower, or Beets. Thus, we plant Early Cab- 

 bage, lining out the ground with the one foot marker; on ev- 

 ery alternate line are first planted Cabbages, which stand, 

 when planted, at 2 feet between the rows, and 1G or 18 

 inches between the plants. We always finish our entire 

 planting before we put in the Horseradish, which delays it 

 generally to about 1st of May ; it is then planted between 

 the rows of Cabbage, and at about the same distance as the 

 Cabbage is in the rows, giving about 12,000 or 13,000 

 plants per acre. The planting is performed by making a 

 hole, about 8 or 10 inches deep, with a long planting stick 

 or light crowbar, into which is dropped the Horseradish set, 

 so that its top will be 2 or 3 inches under the surface ; if 

 7* 



