HOESE-EADISH. 153 



troduced by the modern, market-gardener, in culti- 

 vating vegetables for profit, over the old style private 

 gardeners, who have always been opposed to such 

 iniiovations. 



In the latter part of November, the roots will 

 have attained their full growth and they can then be 

 dug and stored for Winter use. At the time of dig- 

 ging, it is not unusual to have many of the roots 

 weigh two pounds a piece. Before pitting, the tops 

 are cut off and all the straggling small roots are 

 trimmed off. These small roots are carefully pre- 

 served for " sets " for the next year's planting. The 

 large roots that are intended for market, are then 

 put into pits. A spot is selected where there is a 

 natural descent for the water, three feet wide and 

 as long as may be required. First, a layer of the 

 roots is put down, then a thin layer of earth, and so 

 alternate layers are added, until the pit is three or 

 four feet high. Then the whole is covered with 

 earth, eight or ten inches deep. The roots of Horse- 

 Kadish are not injured by frost. The alternate layers 

 of earth will keep the roots from heating and in such 

 a position that they can be taken out at any time 

 during the Winter, when the demand and prices 

 satisfy the grower. 



The small roots, intended for next year's use, 

 may be put into narrow trenches, as described for 

 Celeiy, imtil wanted in the Spring, when they are 

 cut the proper length for planting. 



The price of Horse-Radish varies from year to 

 year. In the Fall of 1869 it was only worth seven 

 cents per pound, while in the following February, 



