VEGETABLES DESCRIPTION AND CULTURE. 287 



Cashaw, are good substitutes for the winter squash, and 

 make an excellent pie. They are also a valuable food for 

 cattle. They can be preserved by boiling and drying the 

 pulp in an oven, or by cutting in strips and drying by the 

 fire, or will keep very well whole, if in a cool, dry place, 

 free from frost. 



RADISH.— (RapJianus sativus.) 



This is an annual Cruciferous plant, grown in England 

 as early as 1548, being one of the plants mentioned by 

 Gerard. The lower leaves are lyrate; stem about two 

 feet high, with pale violet flowers ; the root fleshy, spin- 

 dle or globular-shaped, of various colors. There are two 

 kinds of radish, the sjnndle-rooted, and the globular or 

 turnip-rooted. These are again divided into early and 

 late varieties, among which we will notice : 



Early Scarlet Short-Top. — Root long and spindle- 

 shaped ; leaves very short. It is the earliest, most crisp 

 and mildrflavored, and requires less space than the other 

 varieties. Much esteemed for its bright color. The root 

 grows partly above ground. Long Scarlet Early Frame, 

 and Salmon, differ very slightly from this. 



Scarlet Turnip-rooted. — Turbinate ; scarlet-colored ; 

 flesh white and tender ; not equal to the last, but bears the 

 heat better. A sub-variety has rose-colored flesh. An- 

 other, the Purple Turnip-rooted, differs only in its exter- 

 nal skin, which is purple. 



White Turnip-rooted has a white exterior, and a round 

 bulb, terminating in a small, fibrous root. Flesh, white 

 and mild. 



Oval (or Oblong) Rose -colored. — Root oval or oblong ; 



