The Kitchen Gakden. 99 



Their after-culture consists in stirring the soil in the trench 

 frequently with a small hoe, and watering copiously in dry 

 weather. About the middle of August or the first of Septem- 

 ber, you may begin to earth up your plants for blanching. Tie 

 the leaves together, or hold them tight with one hand, wliile 

 you di*aw the earth, which must have been finely pulverized 

 with the spade, around the stems, being careful not to cover 

 the heart or center of the plant. You may now repeat this 

 operation once in ten days, till the plants are fit for use ; but 

 this earthing-up must never be done when the plants are in the 

 least wet. About the first of October earth up firmly and 

 evenly, and with a decided slope from the base, nearly to the 

 tops of the leaves. To take up the crop, it is best to begin at 

 one end of a row, and dig clean down to the roots, which then 

 loosen with a spade, and they may be drawn up entire, without 

 breaking the stalks. 



To preserve this plant during the winter, on the approach of 

 frost take up a part of the crop, and lay it under sand for win- 

 ter use. That left in the beds may be covered with litter, to 

 be removed in mild weather. In planting, the white and red 

 sorts may conveniently be mixed in the same trench, so that 

 only one trench need be opened to obtain both. 



6. The Radish — Bajyhanus Sativus. 



The radish (Fr. rave, Ger. rttig) is a native of China. Of 

 the numerous varieties, the Scarlet Short Top is the earliest 

 and best. The Early Salmon, Eed Turnip-Rooted, White Tur- 

 nip-Rooted, "White Summer, and Yellow Summer are all 

 desirable sorts. For supplying the table in winter, the Black 

 Spanish should be chosen. 



Any deep, rich soil, well broken up, will do for the radish, 

 but for early crops it is desirable to have it light, dry, and 

 warm. Sow as early as the weather will permit, and for a 

 continued supply repeat your sowings about once in two weeks 

 through the season. The Black Spanish may be stored in the 

 cellar, and will keep till spring. 



