BOOK XIX. XXVI. 82-85 



the value of all kinds of radishes most attontioft is 

 given to the stems, as those of a harsh flavour have 

 stems that arc rounded and thicker and groovcd with 

 long channels. and the leaves themselves are more 

 crinkled and have prickly corners. 



The radish likes to be sown in loose, damp soil. It Cuithation 

 dislikes dung and is content with a dressing of "^ '"'"'****''• 

 chaff; and it is so fond of cold that in Germany it 

 grows as big as a baby chikl. Radisli for the spring 

 crop is sown after February 13, and the second 

 sowing, which is a better crop, is about the Fcstival 

 of Vulcan ; <» but many also sow it in March and April 

 and in September. When it begins to make growth, 

 it pays to bank up every other leaf on each plant 

 and to earth up the roots themselves, as a root that 

 projects above the ground becomes hard and full of 

 holes. Aristomachus advises stripping oft' the leaves 

 during winter, and piUng up earth round the plants 

 to prevent muddy puddles forming round them ; 

 and he says that this will make them grow a good 

 size in summcr. Some authors have stated that if a 

 hole is made by driving in a stake and covered at the 

 bottom with chatt" to a dej)th of six inches, and a seed 

 is sown in it and dung and earth are heaped on it, a 

 radish grows to the size of thc hole. AU the same they 

 find saltish soils specially nourishing, and so they are 

 even watercd with salt water, and in Egy])t, where 

 they are remarkable for sweetness, they are sprinkled 

 with soda. Also brackishness has the effect of entircly 

 removing their pungency, and making them like 

 radishes that have been boiled, inasmuch as boiling 

 a radish sweetens it and turns it into something Uke 

 a navew. 



" August 23-30. 



47.S 



