192 KITCHEN GARDEN. 



wild in the fields. Its white roots, somewhat resembling 

 small parsnips, are much esteemed by many, who trace in 

 their flavor some resemblance to that of the oyster. The 

 green stems or shoots, which rise from the roots of year old 

 plants in the spring, are boiled and eaten like asparagus. 

 In the Middle States, the seed may be sown pretty thickly, 

 any time in April or May, in drills a foot apart, covering 

 them an inch deep. Thin the growing plants first to three 

 inches, and finally so as to stand only six inches apart. 

 The culture resembles that for parsnips and carrots. In 

 autumn, before hard frosts set in, some of the roots might 

 be taken up for use, and secured in moist sand under shel 

 ter. Or, like parsnips, they may be left in the ground and 

 dug up as wanted, remaining good all winter. 



The RADISH (Raphanus sati/vus) is a native of China. 

 There are two principal varieties, the spindle-rooted and the 

 turnip-rooted radish ; and of these the subvarieties are nu 

 merous. The following may be mentioned 



Spindle-shaped. Round-shaped. 



Short-topped Scarlet. White Turnip. 



Scarlet Salmon. Yellow Turnip. 



Long White. White Spanish. 



White Russian. Black Spanish. 



The first two and the white turnip radish are best suited 

 for early crops, the scarlet salmon for summer, the yellow 

 turnip for autumn, and the white and black Spanish for 

 winter. There are, besides, oval or oblong Summer Rad 

 ishes, both white and red, lately brought into notice. 



Some cultivators in England sow their earliest crop in 

 November, in a warm situation, at the foot of a wall or in 

 front of a pinery, and continue sowing once a month, if 

 weather permit, during winter. Others grow their first 



