260 THE VEGETABLE CULTIVATOR. 



the plants to be cut young, similar to mustard and 

 cress. 



6. White Turnip-rooted is highly esteemed in, 

 the spring and early part of summer ; when young, 

 it is very delicate and crisp. 



7. Red or Crimson Turnip-rooted is held in the 

 same estimation as the last. 



8. Black Turnip-rooted Spanish. This sort 

 grows as large as middling-sized turnips ; the root is 

 white within, but it has a black or dark brown skin. 

 They are esteemed by many for autumn and winter 

 eating, for which purpose the roots should be 

 drawn before hard frosts come on, in a dry day in 

 November, and after being divested of their leaves, 

 laid in dry sand, as practised for carrots ; if 

 guarded from wet and frost, they will keep good in 

 this way till spring. 



9. White Spanish. This variety is principally 

 cultivated for an early autumn crop, and when 

 grown in a light sandy soil, will be found an agree- 

 able addition to the salading at that season of the 

 year. 



Culture. The soil in which the radish seems 

 to thrive best (either the long or turnip-rooted 

 kind) is a light, rich, sandy loam, dry for early 

 sowings, but more moist for the later. 



r*ew vegetables require less artificial culture than 

 the radish, as the immense quantities sent to the 

 London markets in March and April fully indicate. 

 These are raised in beds, the seed being sown in 

 January and February, and covered with garden 

 mats or dry straw for protection during frosty 

 nights and bad weather. 



