WASABI WAX-GOURD 295 



that it is being introduced in America by the Depart- 

 ment of Agriculture, which at present (1907) is distrib- 

 uting roots to make it better known. Its culture dif- 

 fers somewhat from the common Horse-radish ; its taste 

 is more fresh and sharp than our own; and its delicate 

 green color makes it attractive. 



Soil should be moist, with a constant supply of 

 water; a gravelly clay is regarded as excellent. The 

 Japanese consider that the plant needs shade. They 

 are sometimes grown in running water, or in springy 

 places in meadows. 



Distances. Eighteen inches by ten. 



Depth. Set the roots upright, covering lightly with 

 earth. 



Set out the roots, or suckers, in spring, or in the 

 fall when the roots are dug. 



Culture. Fertilize occasionally with a mixture rich 

 in nitrogen. Give clean culture for two years. 



Dig the roots in the fall of the second year. Trim 

 off the suckers, which save to use again. 



Use. Grate the roots and use like our horse-radish ; 

 or pickle in vinegar. In Japan the fresh leaves are used 

 in the manufacture of pepper-sauce, by pouring hot 

 water over them and allowing to stand for several hours. 



WAX-GOURD, Zit-Kwa, or Chinese Preserving 

 Watermelon (Benincasa cerifera) is a plant bearing a 

 large fruit, hairy, and often with a waxy surface. Its 



