1548 The Vegetable Industry in New Yoke State 



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 any 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 by 

 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 enough 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. 



