RADISH. 



251 



I have tried all of tlie above, and finally settled down 

 upon the Scarlet Short Top, and the varieties from Mr. 

 Barry, as the only ones worth cultivating. The Scarlet 

 is much more crisp and digestible than any other, and by 

 successive sowings can be had in the open air, or under 

 glass, from October until the middle or last of May, by 

 which time one gets tired of radishes. The Salmon is a 

 very good radish, but most of the summer and winter vari- 

 eties are about as wholesome and digestible as a raw tur- 

 nip, and very little better flavored. 



The following analysis is by Richardson : — 





ROOT. 



LEATES, 



Potassa, 



. 21.16 



5.05 



Soda, .... 





11.09 



Lime, .... 



8.78 



27.90 



Magnesia, 



. 3.53 



7.08 



Sulphuric Acid, . 



7.71 



9.64 



Silicic Acid, . 



. 8.17 



8.22 



Phosphoric Acid, 



. 40.09 



6.07 



Phosphate of Iron, . 



. 2.19 



16.45 



Chloride of Potassium, 



1.29 





Chloride of Sodium, 



. 7.07 



8.50 





99.99 



100.00 



Potash and phosphoric acid are the most important con- 

 stituents, and the plants would probably be benefited by 

 the application of ashes and superphosphate of lime as 

 special manure. 



Culture. — Radishes like a rich sandy loam, dug a full 

 spade deep. Their culture is very simple. If manure be 

 freshly applied, it should be at the bottom of the soil, or 

 the roots will divide. The short-top variety is of great 

 use (we quote Professor J. J. Mapes) in assisting seeds 

 of slow germinating powers to break the soil. They also 

 mark the rows at an early date, and enable weeds to be 



