RADISH. 81 
ever, transplanting of roots is not done, great depend- 
ence is placed on the purity of the stock or planting seed. 
This was grown the previous season from transplanted 
roots, which before being replanted had been critically 
sorted, only the finest and smoothest specimens having 
been selected, which in color and form were deeply char- 
acteristic of the variety and did not have very long tops. 
In the Northern States, seed of the early and summer 
varieties is sown early in April; in California, from 
February 1st to March ist. It is done not too thickly, 
in rows twenty inches apart, thinning subsequently to 
four or five inches in a row. 
Winter varieties are sown in the Northern States in 
August. Late in autumn, roots are taken up, and after 
being carefully sorted, those selected are wintered over 
in trenches after the manner described for wintering 
beets. Early in the following spring, they are set out 
in rows two feet apart, four to five inches in the row. 
Harvest is done when the great bulk of pods have 
ripened. The stalks are cut either with a scythe ora 
mowing machine. The cuttings are laid in rows or 
forked into piles, and left to dry. They are hauled to 
the barn like hay, and there allowed to remain, stacked 
loosely, to get thoroughly dry before threshing; radish 
seed requires a long time to become dry enough for the 
latter operation. 
Threshing is done with the threshing machine, or 
with a roller or a flail, on a cloth on the floor. 
Clean by running twice through the fan mill. After 
which spread the seeds thinly in the drying room and 
leave till they have become perfectly dry, when they 
may be stored in sacks. 
Market.—This vegetable as well as being a favorite 
in every home garden, is grown extensively for an 
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