226 GARLIC. — HORSE-RADISH. 



slowly. For this reason it is necessary to wait until the seasoa 

 is well advanced, and aU danger of frost is past. 



Long Purple. — This is probably the most hardy sort, matur- 

 ing its fruit the soonest, and the most desirable for our climate. 



The fruit is usually, cooked by cutting it into slices about half 

 an inch in thickness, parboiling these in a little water, and frying 

 in butter, seasoning with salt and pepper. Sometimes they ar« 

 broiled, like a beefsteak or mutton chop, on the gridiron, or fried 

 in a batter. 



GAELIC. 



This vegetable thrives best in a rich, light soil, made fine 

 and friable. The sets are planted in rows a foot apart, and about 

 four inches apart in the row, some time in the latter part of April 

 or beginning of May. They need no special cultivation, other 

 than to keep the soil loose and free from weeds. When ripe the 

 tops wither, and the crop is harvested in the same manner as 

 onions. It is used to flavor soups and stews, having an intense 

 onion flavor. 



HOESE-EADISH. 



In very rich, deep, and mellow garden soU this root wiU grow 

 rapidly, and can be cultivated at a good profit. It is worth 

 upwards of one hundrd dollars per ton, and in such soil wiU. 

 easily yield three tons to the acre. Besides, it can be planted 

 with some early crop, such as early cabbages, and made to occupy 

 the ground after the first crop is taken ofi". Market gardeners 

 preserve aU the small branching roots, breaking them off from the 

 main root in preparing that for market, and cut them up into 

 pieces about six inches long, and varying from one-half to one- 

 fourth of an inch in thickness. These are packed away in moist 

 sand in a cool root-cellar, until wanted for planting in the spring. 

 Early Cabbages or early Cardiflower are planted in rows two feet 

 apart, and eighteen inches apart in the row. Between the rows. 



