HORSE RADISH 
Epwarp vay ALSTYNE, Krypernook, N, Y, 
Director of Farmers’ Institutes 
CONCERNING THE CROP 
Horse radish is now extensively used as a condiment by hotels 
and restaurants during the entire year. The demand is increas- 
ing and the price is high, for it is not generally grown as a crop. 
There are several reasons for this, such as lack of the right kind 
of soil, the difficulty that when once established it is hard to 
eradicate, and the fact that formerly there was no established 
trade for it, it having only been known in a wild state. Were peo- 
ple to grow it generally, doubtless the supply would soon be greater 
than the demand. Because it can be grown so inexpensively, with 
a ready sale and good prices, it is to be recommended as a profitable 
crop where one has the right kind of land near a good market. 
For those who like it for home use a couple of dozen plants 
set in some convenient corner will supply the needs of an or- 
dinarly family. The only attention needed is to keep out weeds 
and see that new plants are set to replace those taken out. 
SOIL 
In its native state horse radish is found growing in small plots 
in swampy places or along streams. Where one has such soil 
it may be utilized for growing these roots with practically no 
expense for culture, although when grown under these conditions 
they will not be so large or smooth as when grown on good soil 
with abundant cultivation. 
Horse radish thrives best on a deep rich soil abundantly sup- 
plied with humus. There, with good cultivation such as should be 
given corn or potatoes, the roots will be large and a goodly amount 
will be obtained from an acre. 
PLANTING 
The amount of seed produced is generally small, and much more 
time and attention is required to start it from seed than from 
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