110 CULTIVATED VEGETABLES. 



which is hot and biting ; both which quali- 

 ties help to make them a good antiscorbutic. 

 This outer skin of the red radish gives a blue 

 tint, but which becomes red on pouring acids 



on it. 



The syrup of radishes is as good as that 

 of turnips for all complaints of the chest, in 

 which respiration is difficult, as well as for 

 hoarseness of the voice. It is said to be 

 excellent in the hooping-cough. 



Gerard cultivated four kinds of radishes 

 in Queen Elizabeth's reign. He informs us, 

 that they were eaten raw with bread only, 

 but when boiled in broth, they were thought 

 good for an old dry cough: they were then 

 often called Rabone. 



The principal varieties now cultivated in 

 our gardens, are the Long White, the Scarlet 

 London, Purple Short-top, Scarlet Turnip, 

 White Turnip, and Black Spanish. 



They are principally eaten with salt, as a 

 salad, with butter or cheese. The leaves 

 are sometimes boiled as greens : the roots 

 make an excellent dish when boiled, and 

 served to table as asparagus. Radishes love 

 a light soil, rather inclined to sand. 



Radishes are opening, attenuating, and 

 antiscorbutic, but afford little nourishment. 



