RADISH. 259 



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 also of much efficacy in the hooping- 

 cough. 



Radishes make an excellent dish when boiled, 

 and served to table as asparagus. The seed-pods 

 are esteemed by many as an agreeable pickle, either 

 alone or mixed with other vegetables ; for which 

 purpose they should be gathered young on a dry 

 day, and pickled as soon afterwards as possible. 



The varieties of the radish most worthy of cul- 

 tivation are the following : 



1. Scarlet Short Top. Of this there are several 

 subordinate varieties ; but the scarlet is the leading 

 and best. The short-topped is most commonly 

 preferred by the gardeners near London, as it 

 requires much less room than those with large 

 tops. 



2. Purple Short Top : very good and early, but 

 in part superseded by the scarlet. 



3. Early Salmon-coloured. A fine crisp radish, 

 and excellent for a second spring crop. 



4. Long White Transparent. A very crisp and 

 delicate variety, which makes a pleasing contrast at 

 table when mixed with the scarlet. 



5. Common or Long Purple. The author re- 

 collects this as a leading radish seventy years ago, 

 but it is now principally raised for the seed under 

 the name of salad radish, and for producing the 

 pods for pickling. When the green tops are re- 

 quired for salading, the seed is sown in drills for 



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