RADISH. 81 



ever, transplanting of roots is not done, great depend- 

 ence is placed on the purity of the stock or planting seed. 



This was grown the previous season from transplanted 

 roots, which before being replanted had been critically 

 sorted, only the finest and smoothest specimens having 

 been selected, which in color and form were deeply char- 

 acteristic of the variety and did not have very long tops. 



In the Northern States, seed of the early and summer 

 varieties is sown early in April; in California, from 

 February 1st to March 1st. It is done not too thickly, 

 in rows twenty inches apart, thinning subsequently to 

 four or five inches in a row. 



Winter varieties are sown in the Northern States in 

 August. Late in autumn, roots are taken up, and after 

 being carefully sorted, those selected are wintered over 

 in trenches after the manner described for wintering 

 beets. Early in the following spring, they are set out 

 in rows two feet apart, four to five inches in the row. 



Harvest is done when the great bulk of pods have 

 ripened. The stalks are cut either with a scythe or a 

 mowing machine. The cuttings are laid in rows or 

 forked into piles, and left to dry. They are hauled to 

 the barn like hay, and there allowed to remain, stacked 

 loosely, to get thoroughly dry before threshing; radish 

 seed requires a long time to become dry enough for the 

 latter operation. 



Threshing is done with the threshing machine, or 

 with a roller or a flail, on a cloth on the floor. 



Clean by running twice through the fan mill. After 

 which spread the seeds thinly in the drying room and 

 leave till they have become perfectly dry, when they 

 may be stored in sacks. 



Market. This vegetable as well as being a favorite 

 in every home garden, is grown extensively for an 



