410 GARDENING FOB THE SOUTH. 



Early or Spring' Radishes. 

 Early Scarlet Short-Tup. — lioot long and spindle- 

 shaped; leaves very short. It is the earliest, most crisp 

 and mild-flavored, and requires less space than the other 

 varieties. Much esteemed for its bright color. The root 

 grows partly above ground. Long Scarlet Early Frame 

 and Salmon differ very slightly from this. 



White Turnip-Rooted has a white exterior and a 

 round bulb, terminating in a small, fibrous root. Flesh 

 Avhite and mild. 



Yellow Summer. — This is a turnip-rooted variety, 

 named from its color, and will stand the heat better than 

 any other variety. 



Winter Radishes. 



Black Winter or Spanish. — Turnip-shaped, black, 

 and very large; sown in August or September with tur- 

 nips. It can be gathered and stored for winter. The flesh 

 is white, hard, and hot. The White Spanish is white out- 

 side, and the flesh milder than the Black. 



Chinese Rose-Colored Winter. — Conical; bright 

 rose-colored; flesh solid; texture fine; rather hot. 



French Breakfast. — A rapid grower; mild, tender 

 and crisp; an excellent variety for forcing. The upper 

 portion is red and the lower part is white. 



Autumn Radishes. 



Rose-Colored Chinese. — The flesh is white and the 

 skin red. Flavor very good. 



Chartier. — Long, scarlet and white-tipped. 



Culture. — Radishes like a rich, sandy loam, dug a full 

 spade deep, but succeed in any good garden soil. Their 

 culture is very simple. If manure be freshly applied, it 

 should be at the bottom of the soil, or the roots will fork. 

 They are often sown in beds four or five feet wide, thinly 



