VEGETABLES HORSERADISH. 



155 



quired during winter. The preparation for market is very 

 simple, being merely to cut off the green tops and small 

 rootlets, leaving the main root only, as represented, in 

 reduced size, by fig. 47. It is sold by weight, and is 

 generally washed, which is done suffici- 

 ently by rinsing a quantity of it together 

 in a large tub. 



Our manner of growing Horseradish 

 in this district, we claim to be a great 

 advance on the methods practised in 

 general. All American writers on the 

 subject, that I have seen, follow in the 

 same track and recommend planting the 

 crowns. This would not only destroy 

 the most salable part of the root, but 

 when planted thus, the crowns will pro- 

 duce only a sprawling lot of rootlets, that 

 are utterly unsalable in the market. 



They also tell us, that "after two 

 seasons growth the roots will be fit for use." Now, 

 my experience in growing this root, has most emphati- 

 cally told me that after two seasons growth it is entirely 

 unfit for use, or at least unfit for sale, which I suppose is 

 about the same thing. A few years ago, one of my neigh- 

 bors had a patch of about two acres, which from some 

 cause or other he had neglected to have dug until late in 

 spring, and concluded, as it was then rather late to sell 

 it, he would leave it to grow over until next season. On 

 commencing to dig it the next fall, he found that the main 

 root, instead of being solid, as it is at one year old, had be- 

 come partially hollow, and of a woody, stringy nature, 



Fig. 47 HORSE- 

 RADISH. 



