THE RADISH. 637 



carrot, with a black rind. It is used boiled or stewed, in the manner 

 of carrots or parnips ; it comes into use in August, and may be taken 

 up in November, and preserved as long as may be thought desirable. 

 Though a perennial, it is always propagated by seed, of which an ounce 

 will be sufficient for one hundred and fifty feet of drill. The seed 

 comes up in three or four weeks. The routine culture is the same as 

 for the carrot and parsnip. 



The Salsify, or Purple Goat's-beard (Tragopogon porrifolius, L.) is 

 a chicoraceous fusiform-rooted biennial, not unlike the scorzonera, to 

 which, however, it is much to be preferred, but with much narrower 

 leaves, at a distance resembling those of leeks, a native of England, 

 commonly cultivated for its roots, which are used like carrots and 

 parsnips, or more frequently served up with white sauce. The seeds 

 may be sown in March or April, and treated in all respects like those 

 of the scorzonera. The seed keeps two years. This is a most useful 

 and pleasant vegetable, and is in pretty general use. 



The Spanish Salsify (Scolymus hispanicus, L.) is a carduaceous bien- 

 nial, a native of the south of France, where the roots of the wild plant 

 are collected and dressed like those of salsify or scorzonera, which they 

 closely resemble when dressed. 



The Tree-primrose (CEnotherabiennis, L.), an onagraceous fusiform- 

 rooted biennial, a native of North America, is cultivated in some parts 

 of Germany for the same purpose as the scorzonera, and the points of 

 the shoots are used in salads. The roots of the other biennial species 

 may doubtless be similarly applied. Seeds are readily procured from 

 the seed-shops, and the plant grows freely in sandy soil. 



The Hamburg Parsley. 



The Hamburg parsley is a biennial, resembling the common parsley, 

 but with much larger, less curled leaves, and with large fusiform 

 roots of the same colour and texture as those of the parsnip. It 

 is occasionally cultivated in Germany, to put in soups and stews, and 

 also as a separate dish, like the parsnip or turnip. Its culture is in 

 all respects the same as that of the parsnip. It is also scraped or 

 bruised to form a cooling poultice, and applied to broken breasts or 

 any inflammatory wound. 



The Radish. 



The Radish (Raphanus sativus, L.) is a fusiform-rooted cruciferous 

 annual, said to be a native of China, in cultivation in Britain, from the 

 earliest period of garden history, for the roots, which are eaten raw as 

 salad, or in mixture with other ingredients. The roots are also 

 excellent when boiled and sent to the table in the manner of aspara- 

 gus. The young seedling leaves are sometimes used as small salading, 

 and the seed-pods are frequently pickled, and used as a substitute for 

 capers. 



Varieties. These are arranged as spring and summer radishes, 

 turnip radishes, autumn radishes, and winter radishes. The first class 



