Note. — When this Number went to press ive were under the imprtasion that the Colored 

 Plate of *' EVERLASTING FLO WEES " which we (yrikred had been received. It turm out 

 that it cannot be supplied, and therefore we present our readers toith a very pretty plate of 

 Summer Radishes instead. This change has catised some delay in the mailing of this number, 

 and toe hope that our Subscribers vnll accept of this apology. In future toe expect to be able to 

 mail the Magazine promptly on the Jir.^t day of the month. 



SUMMER RADISHES. 



Through the courtesy of Mr. James 

 Vick we present our readei-s with a 

 colored plate of Summer Radishes. 

 They are among our most handsome 

 vegetables, and when nicely grown are 

 not only an acceptable relish, but a very 

 pretty ornament to the table. Our 

 readers will notice that the different 

 varieties are numberefl. The two num- 

 bered 1 and 8 are known as the red 

 turnip radish, No. 1 having a white 

 tip. No. 8 red throughout. When well 

 grown the flesh is white and crisp, and 

 the radishes about an inch and a half 

 in diameter. 



No. 2 is the French Breakfast radish, 

 olive-shaped, light scarlet with white 

 tip, a very pretty radish, and at the 

 same time one of the earliest and most 

 tender. ^ It is usually esteemed to be 

 the best of the radishes. 



No. 3 is the White turnip, and No. 

 4 the Yellow turnip radish, very much 



the same as the red turnip variety, the 

 diflTerence being mainly in the color, 

 which admits of a more pleasing variety 

 foi- table ornament. 



No. 5 is the Scai'let olive-shaped, a 

 very fine sort, of excellent quality, ami 

 much esteemed. It does not ditfer 

 materially from No. 2, except that it is 

 not ornamented with the white tip. 



No. 6 is known lus the Long White 

 Naples. It is a beautiful clear white, 

 and an excellent sort, coming in after 

 the olive-shaped varieties. 



No. 7 is the favorite market radish, 

 known as the Long Scarlet, a beautiful 

 root, in use at the same time iia the 

 White Naples, with which it fomis a 

 pleasing contrast when nicely arranged 

 in a glass. 



Radishes should' be grown in a light, 

 warm soil, well sheltered from chilly 

 winds, where they will grow fast, so 

 that they may be crisp and tender. 



