104 



COOL SEASON CROPS 



factory, for they become tough and extremely pungent before 

 reaching edible size when grown in hot weather. Still, if rains 

 are abundant in September, or artificial watering can be given, 

 plantings of the spring type of radishes made about the tenth of 

 that month sometimes produce crops of very good quality. 



Summer radishes may be sown in the month of May and will 

 furnish an edible product after the weather has become too hot 

 for spring radishes (Fig. 57). They are considerably larger than 

 the spring radishes, and the most pungent part is close to the 

 skin. By peeling, this is removed and a much more agreeable 

 relish secured. Most summer radishes are white in color, while 



spring radishes are usually red, 

 white, or red tipped with white. 

 Winter radishes are sown the 

 same time as late turnips; i.e., 

 late July in northern latitudes 

 and August 1 to 20 in central 

 locations. They seldom pro- 

 duce an edible product if sown 

 at the proper time for sowing 

 spring or summer radishes. 

 The roots either remain un- 

 usually small or develop a pun- 

 gency comparable only with 

 horse-radish. The same varie- 

 ties are crisp, tender and mild- 

 flavored when grown at their 

 proper season. A winter radish 

 of spring (Fig. 58) is very much larger 

 than a spring or summer radish 

 and has to be cut in pieces when served. One root is sufficient for 

 an entire family. Winter radishes are harvested before the ground 

 freezes in fall, and, if properly stored, will remain in edible con- 

 dition for three or four months. 



Radishes are usually sown in drills from eight to twelve inches 

 apart, though the spring type is sometimes sown broadcast, and 

 for the winter type at least eighteen inches should be allowed 

 between the rows. Spring and summer radishes are not thinned 

 except as the early maturing specimens are harvested. In order 

 that the specimens may develop to normal size, thinning of the 

 winter type is essential, and should be done relatively early. The 



Fig 



56. — An extra early variety 

 radish. 



