■i8 



FKUITS AND \FGETABLES UNDER GLASS 



seed may then be counted upon to respond. In this \\;i>, also, considerai)le 

 time will be saved in tiiinning. 



An important factor in Radisli culture is the selection of \arieties that are 

 quick to mature, with got)d a\'erage-sized roots and not too much foliage. Any 

 \ariety possessmg these qualities may be used for forcing. Radishes may be 

 sown in drills six or seven inches apart, and about one inch apart in the rows. 

 I ha\e seen Radishes left fairly thick in rows and not pulled until they are large 

 enough for use, but in that case the quality will not be of the best, and the roots 

 are liable to be old before the\ are full grown. The roots should be given full 

 room for quick growth and free expansion. If they are permitted to remain 

 in the soil alter a certain stage, they get pithy and unfit for table use. 



For a steady supply for the table, seed should be sown every week or ten 

 days, in sufficient quantity to supply the demand. Radishes may also be sown 

 in a seedbed and then transplanted. They will stand this treatment readil\-. 

 I lia\e grown them in this way, but 1 ha\e come to the conclusion that the most 

 satisfactory method is to sow the best seed obtainable in drills. 



Radishes may be kept fairly moist from the time the seed is sown until 

 maturity. They should be gathered at the proper stage of development, or 

 while the roots are brittle and tender. 



VARIETIES 



The following varieties are excellent for forcing: Early Scarlet Forcing, 

 Farly Carmine, Scarlet Globe, Non Plus Ultra and French Breakfast. These 

 can be relied upon, but others may be added if necessary, to suit indi\idual 

 tastes. 



