MADRAS RADISH. 369 



oped, the plant is two feet and a half high, separating 

 into numerous branches, which terminate in large purple 

 flowers. 



The seeds, which are of a brownish-black color, are sown 

 in drills fifteen inches apart, and the plants should be thinned 

 to six inches apart in the drills. 



The leaves are eaten as salad ; but when so used, they 

 should be blanched, either by earthing up or by tying the 

 plant together. They are also sometimes eaten boiled as 

 Spinach or Endive. 



The leaves of this species are six inches long, Spinach Let- 



tuce. Trans. 



pale yellowish-green, lyrate, with obtuse and OAK-LEAVED 

 entire divisions ; when fully developed, they TUCA UB ' RCINA - 

 somewhat resemble those of the oak, as implied by the 

 name. The plants form no heart, or head, and are never 

 cultivated singly, like the Cabbage or Cos Lettuces. The 

 leaves are produced in moderate abundance, and are crisp 

 and well flavored. 



The seeds should be sown, like those of the Endive-leaved, 

 thickly, in drills, and, when the lower leaves are four or five 

 inches long, they may be cut for use. If not taken off too 

 closely, the plants will aiford a second cutting. The seeds 

 are sown early with other spring salads. 



MADRAS RADISH. 

 Raphanus sp. 



The roots of the Madras Radish are sometimes eaten 

 while they are quite young and small ; but they soon be- 

 come fibrous, strong flavored, and unfit for use. The plant 

 is generally cultivated for its pods, which sometimes measure 

 ten or twelve inches in length ; these are solid, crisp, and 



