226 MAKING HORTICULTURE PAY 



inches apart. Some of the varieties can be ready 

 for the table in three to four weeks. 



Winter radishes are managed in the same way as 

 turnips, the seeds being sown in July or August 

 and the roots gathered in autumn and stored in pits 

 or cellars. They are coarser and not as highly ap- 

 preciated as the early radishes. If only a fall sup- 

 ply is desired, it is best to sow the early spring 

 varieties in successional plantings between Sep- 

 tember I and October 1. In cold frames radishes 

 may be easily secured until after New Year's with 

 very little trouble. 



Among the best known early varieties are French 

 Breakfast, Scarlet Turnip, Deep Scarlet, and Scarlet 

 Short Top. The best known late ones are White 

 Strasburg, Rose, and White Spanish. 



RHUBARB 



"About 12 years ago," writes W. T. Suter of 

 Pennsylvania, " I began to sit up and take notice 

 that rhubarb would make a fair side dish for our 

 general meal of market goods. The following 

 spring's inventory showed about 150 hills of worn- 

 out and grass-grown rhubarb roots. These were 

 divided and laboriously transplanted by marking 

 out as for corn, and with a shovel digging holes 

 12 to 14 inches deep, in which to plant the roots. 



" These roots grew wonderfully and by dividing 

 part of them each season I soon had all our small 

 market demanded. But it was soon evident that 

 there was too much labor connected with the trans- 

 planting, and we were too busy in the spring, so we 

 tried the following method, which seems to give 

 maximum results with minimum labor: 



