VEGETABLES 87 



ings or leaf mould, with a sprinkling of soot. The 

 seed should be sown broadcast, but not too thickly ; 

 rake it in lightly, and where the soil is light, make 

 the surface firm with the back of the spade. It 

 should be kept moist but not wet. During the 

 summer a sowing should be made about every ten 

 days to produce a regular supply. 



From October to February sow in frames ; after 

 that sowings may be planted in the open on warm 

 borders, with a little light litter or fern over, or 

 matting supported by sticks. 



When the seedlings are well up they should be 

 thinned, and in dry weather should be watered 

 regularly every night. The seedlings are in general 

 up in less than a week, and in six weeks they should 

 be ready to take. 



When the plants are in frames the glasses 

 should be closed of an afternoon, and, whenever 

 the earth appears dry, light watering must be given 

 at noon. 



There are several varieties of the radish — spring 

 varieties, autumn and winter varieties, and turnip- 

 rooted and long radishes. 



The best all round kinds are the French Break- 

 fast Radish, Sutton's Early Crimson, Sutton's Gem, 

 Sutton's Black Summer (turnip), Sutton's Long 

 Rose, and Black Spanish for winter varieties. 



RECIPE 

 Radish Sandwiches 



Slice turnip radishes very thinly, and lay them on bread- 

 and-butter, with a little shredded lettuce dipped in oil and 

 vinegar ; add pepper and salt, and place between slices of 

 buttered bread in the usual manner. 



