202 MAKING HORTICULTURE PAY 



Thyme, a perennial, Is grown from seed sown in- 

 doors or out in early spring. 



Winter Savory, a perennial, 12 to 16 inches high, 

 is cultivated like summer savory. It is not hardy 

 in the north unless protected. 



HORSE-RADISH 



William F. Miller of Camden county, New Jer- 

 sey, says : " Horse-radish is started by setting out 

 roots as early in the spring as the ground will per- 

 mit. In taking up horse-radish there are always 

 several small roots radiating from the main or tap 

 root, used largely for grating. These small roots 

 are cut off and used for starting new beds. Roots 

 as large as a lead pencil, and larger, are taken off 

 and used to good advantage. They are cut into 

 lengths 4 to 6 inches and taper at the top or thick 

 end; that is, they are cut on a slant and not square 

 off. 



" These are put in the ground so the thick end is 

 upward, and 2 or 3 inches deep. This is to prevent 

 any water from accumulating on the end of the 

 plant, thus causing decay. Horse-radish delights in 

 a rich soil and is ready for market by October. It 

 can be left all winter and marketed in the spring if 

 desired. 



" I know of but one variety, and it is as hardy 

 as dock when once started. Usually two to five 

 plants can be cut from each root during harvest, 

 besides having roots for sale. I started with 1,500 

 plants and in three years set out 40,000 besides sell- 

 ing a considerable number. The cost of horse- 

 radish sets or plants ranges from $2.50 to $3 a thou- 

 sand roots. When set out, the rows should be about 

 3 feet apart and plants about 15 in the row," 



