212 GARDENING FOE PLEASURE. 



RADISH, (Raphanw sativus.) 



One of the first vegetables that we crave in spring is 

 the Radish, and it is so easy of culture that every family 

 can have it fresh, crisp, and in abundance. The 

 smallest garden patch of a few feet square, will give 

 enough for a family. It is sown either in drills or 

 broadcast, care being taken that the seed is not put 

 in too thickly ; from one to two inches apart either in 

 drill or broadcast, being the proper distance, as usually 

 every seed germinates. The best varieties are the Red 

 and French Turnip, and the Short Top Long, Red, or 

 White. If wanted specially early, the above sorts are 

 best for hot-bed forcing ; for summer and winter use the 

 yellow and gray varieties are preferred. 



RHUBARB OR PEE PLANT, (fiheum Shaponticum.) 



Rhubarb may be planted in either fall or spring, using 

 either plants raised from the seed, or sets obtained by di- 

 visions of the old roots, taking care to have a bud to each. 

 Set at distances of three or four feet apart each way. 

 The place where each plant is to be set, should be dug 

 eighteen inches deep and the same in width, and the 

 soil mixed with two or three shovelfuls of well-rotted 

 stable manure. Two dozen strong plants will be enough 

 for the wants of an average family. If desired in winter 

 or early spring, a few roots can be taken up and placed in 

 a warm cellar or any such dark and warm place. The 

 roots, if the cellar is dark, may be put in a box with 

 earth around them, or if in a light cellar, they may be 

 put in the bottom of a barrel with earth, and the top 

 covered. The only care needed is to see that the roots 

 do not get too dry, and to water if necessary, when it 

 will grow with but little care The useful portions is the 

 long and thick leaf-stalks, and these when forced are 

 much finer in flavor than when grown exposed to air and 



