86 GARDENING 



Princess Potatoes 



Boil one pound of potatoes, and steam them dry as pos- 

 sible, pass them through a wire sieve, and mix with them an 

 ounce and a half of butter, one yolk of t.%%^ and one ounce of 

 grated Parmesan cheese, a pinch of salt, and a dust of cay- 

 enne pepper. Mix well together, and when cold roll the 

 mixture into little rolls, using a little flour while doing so to 

 prevent the mixture sticking. The rolls should be an inch 

 and a half long and an inch in diameter. Place them on a 

 buttered baking tin, brush over with a whole beaten-up ^g^^ 

 and fry them till a pale gold colour. When dished up pour 

 a little warmed butter over them, and sprinkle over with 

 finely chopped dried parsley. 



RADISHES 



Radishes were introduced into England from 

 China before 1584. 



The Greeks esteemed radishes above all other 

 roots, and it is recorded that in the oblations 

 of garden fruits which they offered to Apollo in 

 his temple at Delphos, radishes were presented 

 in beaten gold, whilst other kinds were offered in 

 lead and silver. 



The way to obtain good radishes is to grow 

 them quickly in rich soil and with enough moisture 

 to keep the roots swelling steadily and freely. 



The quicker a radish is grown the more 

 delicious it is. The seeds should be sown in a 

 rather light soil in an open sunny position, the soil 

 dug deeply, burying plenty of half-rotted manure 

 down in the bottom of the trenches, where it should 

 lie for two or three weeks longer for the weather to 

 act upon and to render the surface fine. It should 

 be raked to a fine even surface, adding road scrap- 



