CHAP. VI.] RED BEET, RADISH, ETC. 147 



for the table in September or October. In 

 taking them up, and boiling them, great care 

 must be used not to wound the outer skin ; as, 

 if they are scraped or broken, all the colour- 

 ing liquid will escape, and the root will become 

 of a dull, dins:y, whitish pink, instead of its 

 usual brilliant dark red. 



The Sklrret, the Scorzonera, and the Salsify 

 are all taprooted plants, which require the same 

 culture as the carrot. 



The Radish is a native of China, and was 

 introduced into England before 1584. There 

 are numerous varieties ; but they may be all 

 divided into three or four kinds : the Spring- 

 Radishes, which are subdivided into the spindle- 

 rooted and the turnip-rooted ; the Autumn 

 kinds, which are generally oval, or turnip- 

 rooted ; and the Winter kinds, which are ob- 

 long and dark-coloured. 



The soil for radishes should be light, rich, 

 and well pulverised to the depth of at least 

 eighteen inches ; as, if the taproot of the radish 

 meets with any obstructions in the soil, it be- 

 comes distorted or forked. 



The seed may be sown at any season when 

 the ground is open ; but the very early spring 

 kinds are generally sown in January or Febru- 

 ary, to be ready to draw in March and April. 

 The beds are sown broadcast, the seeds being 

 scattered as thinly as possible ; and they are 

 covered with mats, straw, or fern at night, and 

 during part of the day in very severe weather. 

 After-sowings of the spring radishes may be 

 made every fortnight till the end of May ; and 

 the radishes sown about this time are eenerallv 



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