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THE VEGETABLE GARDEN 



peculiar appearance of the flesh easily distinguishes the variety 

 from all others which resemble it. This Radish is most usually 

 grown in the open air in well-dug and well-manured soil. It is 

 very seldom used for forcing, on account of the great length of the 

 root, which would require too deep a layer of compost or leaf- 

 mould. . The roots take about a month to become fully formed. 

 The flesh is tender, crisp, and fresh, but has not the pungent flavour 

 of the Turnip Radishes or the Intermediate varieties. 



Long Scarlet, or Salmon-coloured, 

 Radish (^ natural size). 



Wood's Early Frame Radish. 



Wood's Early Frame Radish. This variety comes between 

 the Long and the Intermediate kinds. The roots, which are of a 

 very long ovoid shape, are usually from 2 to 2y in. long, and 

 about | in. broad in the thickest part, which is not far below the 

 base of the leaf-stalks. The skin is a very lively carmine, becoming 

 paler towards the lower end of the root. The flesh is very white, 

 firm, juicy, very crisp, fresh, pleasant to the taste, and slightly 

 pungent, like that of the Scarlet Intermediate Radish. The leaves 

 are broad, rather short, compact, and rounded in shape, the stalks 

 and veins tinged with coppery red. This Radish, which may also 

 be very well grown in the open air, is almost always grown in 



