{548 Tare Vecuranie INpusrry in New York Strate 
cuttings, as is usually done. These are small roots from four 
to six inches long and from one-fourth to a half an inch in di- 
ameter, discarded when preparing the large roots for market. 
Such can be purchased from seedsmen for about twenty-five cents 
a dozen — in large quantities for much less. The tops may be 
cut off and reset, but thus set they require a longer time to ma- 
ture than from the cuttings or side roots, and their use is recom- 
mended only for the home plat where land is abundant. The 
cuttings may be bunched in the fall and held in a cellar over 
winter for spring planting. 
For a market crop on tillable land the rows should be three 
feet apart, with the plants from a foot to eighteen inches in the 
row. These should be set deep in a furrow, or by using a small 
bar or dibble to make the hole. Such planting is usually — and 
is better — done in the spring; but it may be done at anv con- 
venient time. If desired, beets, cabbage or some such early vege- 
table may be grown between the rows the first season. This prac- 
tice is not to be recommended except where land is scarce or 
very high in price, as much more hand hoeing is required and 
the growth of the radish is apt to be checked. When grown hy 
itself a horse cultivator can be used and no other care is needed 
other than to keep out the weeds. 
HARVESTING 
The roots should be large enuugh to dig the second season. 
They may be dug in the fall or left in the ground all winter as 
are parsnips. It is usually wise to have a portion of the crop 
dug in the fall to supply the winter trade, and that required in 
early spring while frost is in the ground or it is too wet and muddy. 
The roots may be grated, treated with salt and vinegar, and bottled 
for future use. 
The price received in the market for horse radish ranges from 
eight to ten cents per pound. 
