CHAP. T. CULINARY VEGETABLES. 139 



small piece of ground at any time in the Cold season, will be 

 up in two or three days, and shortly afterwards supply cuttings 

 for a salad. To secure seed, a few plants raised at the com- 

 mencement of the Cold season should be allowed to remain. 

 These will afford an abundant crop of seed just as the Hot 

 weather sets in. 



Crambe maritima. 



SEAKALE. 



This vegetable, as far as I am aware, has never been 

 cultivated with success in India, nor do I see the probability 

 that it ever can be. The plants require to be two or three 

 years old before they can be brought into culture for the table ; 

 and in this country it is not likely that they can be preserved 

 till they attain to that age, even if they can be kept through a 

 single Hot and Kain season. 



The seed is very small, and contained in a seed-vessel of the 

 size of a pea, of a hard horny nature, and which takes a month 

 or more to lie in the ground and soften before the seed can 

 sprout. I have raised plants from seed sown in October. They 

 put forth a few thick leathery leaves, but though apparently 

 healthy and vigorous, made little growth, and soon perished after 

 the commencement of the Hot season. 



Raphanus sativus. 

 KADISH. 



Moolee. 



There are two principal kinds of Kadish, the long-rooted and 

 the turnip-rooted. The former is, perhaps, of the two the more 

 tender and delicate, but the latter requires less care in cultivation. 



Kadishes raised from seed sown much before the middle of 

 October will generally be found tough, acrid, and hardly eatable. 

 It is little better than wasting the seed to commence sowing 

 earlier. 



The soil, if of a close nature, will be the better for being 

 lightened with wood-ashes. It should not have been recently 

 manured. A partially-shaded situation is the best. 



The sowing may be made broadcast, which is least trouble- 

 some ; but the way recommended by English gardeners, and 



