KITCHEN-GARDEN VEGETABLES. 
Lastly, in the end of October, and again in 
the middle of November, a small sowing may 
be made on a south border or on a sloping 
bank. The plants from these sowings must be 
protected in severe weather with litter, or 
straw-mats, which should be removed in favour- 
able weather. After sowing, with the exception 
of thinning out the plants, where too close, to 
about 3 inches apart, weeding, and frequent 
watering, no further attention is necessary. 
Winter Radishes may be sown in the begin- 
ning of July, and again in August, in shallow 
drills from 6 to 9 inches asunder, and the plants 
where too close may be thinned out or drawn 
for use in a young state, so as to leave those 
which are intended to attain a large size at 5 
or 6 inches from each other in the row. The 
roots are fit for use towards the end of autumn. 
Those required for winter consumption should 
be taken up in November or December, before 
severe frost sets in, and stored in dry sand, 
like Carrots. 
Forcing. —The best sorts for forcing are the 
Oblong Olive, Early Frame, and the Red and 
White Turnip sorts. The seeds should be sown 
in light rich soil, laid to the thickness of 8 or 
9 inches on a moderate hot-bed, or in a pit 
where a temperature of from 55° to 65° is main- 
tained. About an ounce of seeds will be sufh- 
cient to sow 25 square feet. If the plants come 
up too thickly they may be thinned to about 
an inch apart; afterwards, thinning will be 
effected sufficiently well by drawing the most 
forward for use. (Gentle waterings should occa- 
sionally be given, and air admitted at every 
favourable opportunity; but the sashes must be 
covered at night and in frosty weather with 
straw-mats or other protecting materials. <A 
sowing may he made every fortnight from 
the beginning of November till the middle 
or end of February, and the crop will gener- 
ally be fit for use about six weeks after sow- 
ing. Radishes are frequently forced along with 
Carrots, or between the rows of Endive and 
Lettuce. 
To save Seeds.—Only the finest plants, true to 
name, should be selected from one of the spring 
sowings for producing seeds. They should be 
taken up in April or May, and planted 2 feet 
apart in well-dug ground, water being given at 
planting, and subsequently till they take fresh 
root. The seeds ripen in September, and must 
be gathered successively as they come to matu- 
rity. They should then be dried in the sun, 
rubbed out of the pods, and stored. They re- 
tain vitality for four or five years. Seeds of 
50 
Or 
winter Radishes are saved from full-grown roots, 
transplanted in March. 
Chinese Rose.—Root somewhat conical, of a bright-rose 
colour; flesh solid, of fine texture, rather hot. 
Chinese White.—Root turbinate, white; flesh tender, 
excellent, and mild in flavour. The leaves are long, nearly 
entire, and very unlike those of the other varieties. 
Early Forcing (Turnip-rooted forms).—Excellent short- 
topped varieties of very quick growth, coming into use 
before any other sort; fine for forcing. 
Early Frame (fig. 1269).—Root long, of better shape 
than the old variety. One of the forwardest of the long 
8 
q 
Fig. 1269.—Radish—Early Frame. 
Radishes; very crisp and sweet; colour rich-crimson. 
Quite distinct from Wood’s Frame. 
Early Gem.—An improved early scarlet, white-tipped, 
Olive-shaped variety, with an exceedingly small top; well 
adapted for frame use, as, owing to the almost absence of 
leaf, many roots may be grown in a limited space. 
Early Olive-shaped (Scarlet and White) (fig. 1270).— 
These two have proved to be among the earliest varieties, 
and are fit for use five weeks from date of sowing. 
Early Rose Globe-—A very early and much-esteemed 
sort; root slightly ovate, and of a fine clear rosy-scarlet 
colour. 
French Breakfast.—Root oval-shaped, bright-crimson 
with a white tip; flesh white, solid, and sweet; leaves 
small. A good forcer. 
Golden Olive.—Deserves a place amongst spring Radishes 
for its pleasing colour; has the great merit of standing 
through hot, dry weather better than other sorts. Crisp 
and of good flavour. 
