506 
Long Purple.—Root long, outside deep-purple; flesh 
white, and of good flavour. The seed-leaves, which are large, 
are used as a small salad. An early sort, good for forcing. 
Long Scarlet.—Root long, rose-red; flesh white, trans- 
Fig. 1270.—Radish—Early Scarlet, Olive-shaped. 
parent, crisp, and of good flavour. Much cultivated for 
the London market. There are several forms of it, such 
as Scarlet Short-top, Early Frame, and Wood’s Early 
Frame. The best for forcing. 
Long Rose.—Similar in shape to Long Scarlet, but comes 
rather larger, and of a beautiful rose tint. 
Long White-—A very handsome white Radish, crisp 
and tender; appreciated both for its shape and excellent 
quality. 
Scarlet Globe.—Colour briliant-red; flesh white, mild, 
and of excellent flavour; remains crisp when other sorts 
are past. May be had all through the winter. 
Scarlet Olive.—Root oval, bright-crimson; flesh rose- 
coloured, tender, and excellent. It is early, well adapted 
for forcing, and for the general crops. French Breakfast 
differs in having the lower part of the root white. 
shorter and white. 
Scarlet Turnip.—Root deep-scarlet; flesh white, some- 
times stained with red, of mild flavour. 
for the London market. 
White | 
Olive is of the same shape and qualities, but the root is | 
Much cultivated | 
Early Scarlet Turnip, the flesh | 
of which is rose-coloured, appears to be a sub-variety. | 
Purple Turnip differs only in colour. 
Spanish Black.—Root of large size, oval, with a long 
slender tap-root, outside rough and black; flesh white, 
hard, and hot. The Purple Spanish or Large Purple is a 
sub-variety. Sow in the autumn for use in winter. 
Spanish White-—Root oval, large, white, tinged with 
green; flesh white, solid, and hot. 
Sutton’s Gem (fig. 1271).—Root ovate; suitable for 
forcing, matures quickly and develops but little leaf; colour | 
rose, tipped with white; flavour excellent. 
The Sutton.—In form and colour this long-rooted Radish 
is distinct from all others. Flesh snowy-white, tender, 
and delicious in flavour, and the roots remain crisp for a 
long time. 
White Turnip—Root round, terminating in a small 
fibrous root, outside white; flesh white, transparent, and 
of mild flavour. arly White Turnip resembles the pre- 
ceding, but is smaller. An early and excellent variety, 
very generally cultivated. 
THE GARDENER’S ASSISTANT. 
Rampion (Campanula Rapunculus) (fig. 1272). 
—A biennial, native of Kurope, including Britain. 
It is cultivated for its fusiform, white, and fleshy - 
root, which is generally eaten raw, but 
sometimes in a boiled state in salads; the 
leaves as well as the roots are occasionally 
used in winter salads. 
It prefers a rich, light soil ana a shady 
situation. It is raised from seeds, sown 
any time between March and July; but 
if sown earlier than the end of May the 
plants are apt to run to flower the same 
year, and when this is the case the roots 
become tough and unfit for use. The 
ground should be well dug, and raked as 
fine as possible; the seed may then be 
sown either broadcast, or in drills 6 inches 
apart and about + inch deep, formed by 
pressing the angle of a measuring-rod 
upon the ground. As the seeds are very 
small it is advisable to mix them with 
fifteen or twenty times their bulk of fine 
sand, in order to ensure their even distribution 
in the drills, and to prevent the plants*from 
coming up too closely. The seeds should be 
Fig. 1271.—Radish—Sutton’s Gem. 
slightly covered, and be frequently watered till 
the plants come up, which will be in about a 
fortnight. When they are an inch high they 
should be thinned out to about 4 inches apart; 
