ROOT CROPS 



The Radish 



Radishes are justly esteemed as valuable roots for 

 eating. They are easy to grow and mature in so short 

 a time that many crops may be taken off the same land 

 in a single season. They require cool weather for their 

 best development, so in most regions they are grown in 

 spring and autumn more than in summer. 



There are three principal forms of Radish roots, 

 namely: the Round or Turnip-shaped; the Oval or 

 Olive-shaped; the Conical-cylindrical or Long radishes. 

 The chief colors are red or white or a combination of 

 the two. 



Radishes thrive in rich moist loamy soil and are grown 

 in enormous quantities in practically all market gar- 

 den regions. Winter crops are forced in greenhouses. 

 Good varieties mature in a month or less under favor- 

 able conditions, the seed being generally sown in drills 

 ten to sixteen inches apart. The smallest seeds should 

 be discarded, as much better plants are produced by 

 large seeds. In addition to the ordinary spring rad- 

 ishes generally grown in America, there are varieties 

 especially adapted for summer use and others for 

 growing in autumn to store for winter use. 



It is not known whether the Radish was developed 

 from an original wild plant that cannot now be found 

 or from the comrhon weed called wild charlock. As 

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