THE KITCHEN-GARDEN. 



required, always cut down the seed-stalks as soon 

 as they appear. The best early variety is the 

 Linnaeus. The Victoria is a little later, but much 

 larger, and is the kind that I have usually grown. 



Radish-seed may be sown one inch deep as soon 

 as the ground is dry enough in spring, and if the 

 vegetable is a favorite, the sowing may be repeated 

 every two weeks. A common error is to sow the 

 seed too thickly. A warm, rich soil is all that is 

 necessary to secure a crop. 



What has been said about radishes applies 

 equally to early turnips, with the exception that 

 the plants when three inches high should be 

 thinned so as to stand four inches apart. The 

 ground for these vegetables should be very rich, 

 so as to secure a very rapid growth ; for otherwise 

 they are attacked by a little white worm which 

 soon renders them unfit for use. Mr. Harris recom- 

 mends the following varieties of early radishes, and 

 his selection coincides with my own experience : 

 Round Scarlet Turnip, French Breakfast, Rose 

 (olive-shaped), Long Scarlet Short-top. Winter 

 radishes: California Mammoth White, and Chi- 

 nese Rose. For spring sowing of turnips, Mr. 

 Henderson recommends Red-top Strap-leaf, and 

 Early Flat Dutch. The earlier they are sown the 

 better. 



Beets a much more valuable vegetable 



