RADISHES. 

 Radishes are divided into two classes. Spring and Winter, or as denominated in some of the 



book.;, Summer and Autumn. The Spring varieties are much smaller than the Winter, tender, 



arrive at maturity in a very brief time, 

 and very soon become over-grown and 

 worthless. The winter sorts mature 

 more slowly, are large, very solid, and 

 with proper care keep a long time. 



The SPRING RADISH must make a 

 rapid growth to be fit for use; it will 

 then be crisp and tender, and of mild 

 flavor. If grown slowly, it will be hard, 

 fibrous, and disagreeably pungent. For 

 early use, seed should be sown in the 

 hot-bed, in drills four or five inches apart 

 and half an inch deep. Thin out the 

 young plants so that they will stand two 

 inches apart in the rows. Give plenty of 

 light and air, or they will become drawn 

 that is, slender and worthless. For 

 out-door beds, select a warm, sunny loca- 

 tion, with a sandy soil. A little new 

 earth from the woods, as a top-dressing, 

 before the seeds are sown, will be of 

 great service. A top-dressing of soot, or 



even coal ashes, will be of much benefit, as we have found by long experience. The great point 



is to get the plants to grow rapidly after the seed-leaf 



appears above ground, so as to be out of the way of the 



black beetle that proves so troublesome when they a*e 



young, puncturing every leaf. Sow soot, ashes, or 



dust over them frequently, as the beetle dislikes gritty 



food. Our engraving shows a few of the leading vari- 



ties, fig. 1 representing Red Turnip ; 2, Rose Olive- 

 Shaped; 3, Scarlet Olive-Shaped, with white tip; 4, I 



Long White Naples, an excellent variety for growing I 



late in the season ; 5, Long Scarlet Short-Top. 



The WINTER RADISH should be sown in July or I 



August, about the time of Turnip sowing. They may I 



be kept in a cool cellar and covered with earth for ^ 



winter use. Put them in cold water for an hour before gj. 



using. The engraving represents the principal varie- 1 



ties of winter Radishes indeed, all worthy of culture, ft 



These Radishes are every year becoming more pop- 



ular, and particularly so since the introduction of the 



newer Chinese varieties ; though for that matter we 



are indebted to China for all our Radishes. Fig. 6 is 



the California Mammoth White Winter, a splendid 



variety which we saw in San Francisco, more than a foot in length, and as crisp and tender as 



one could desire ; it was brought to California by Chinese emigrants. Fig. 7, Chinese White 



\Vinter ; 8. Black Round Spanish ; 9, Chinese Rose Winter. 



SALSIFY, or OYSTER PLANT. 



A delicious vegetable. C^t into small pieces, it makes a fine soup, like that from oysters. It 



is also par-boiled, grated fine, made into small 

 balls, dipped into batter, and fried. Culture 

 same as for Carrots and Parsnips. 

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