‘192 KITCHEN GARDEN. 
wild in the fields. Its white roots, somewhat resembling 
small parsnips, are much esteemed by many, who trace in 
their flavor some resemblance to that of the oyster. The 
green stems or shoots, which rise from the roots of year old 
plants in the spring, are boiled and eaten like asparagus.’ 
In the Middle States, the seed may be sown pretty thickly, 
any time in April or May, in drills a foot apart, covering 
them an inch deep. Thin the growing plants first to three 
inches, and finally so as to stand only six inches apart. 
The culture resembles that for parsnips and carrots. In 
autumn, before hard frosts set in, some of the roots might 
be taken up for use, and secured in moist sand under shel- 
ter. Or, like parsnips, they may be left in the ground and 
dug up as wanted, remaining good all winter. 
The Rapisu (Raphanus sativus) is a native of China. 
There are two principal varieties, the spindle-rooted and the 
turnip-rooted radish; and of these the subvarieties are nu- 
merous. The following may be mentioned 
Spindle-shaped. Round-shaped. 
Short-topped Scarlet. White Turnip. 
Scarlet Salmon. Yellow Turnip. 
Long White. White Spanish. 
White Russian. Black Spanish. 
The first two and the white turnip radish are best suited 
for early crops, the scarlet salmon for summer, the yellow 
turnip for autumn, and the white and black Spanish for 
winter. There are, besides, oval or oblong Summer Rad- 
ishes, both white and red, lately brought into notice. 
Some cultivators in England sow their earliest crop in 
November, in a warm situation, at the foot of a wall or in 
front of a pinery, and continue sowing once a month, if 
weather permit, during winter. Others grow their first 
