344 



THE VEGETABLE GARDEN 



filling the tile with fine earth, and 

 planting a set near the top of the 

 tile and lo in. above the surface. 

 He says it is an admirable plan ; 

 digging for the root is saved, and a 

 fine clean stem is the result. Mr. R. 

 Gilbert says that by placing leaves 

 or litter on the tops of Horse-radish 

 crowns 2 ft. or so thick, the plants 

 grow through them in the course of 

 the summer, making small white 

 roots the thickness of one's finger, 

 which are as tender as spring 

 Radishes, and a great improvement 

 on the stringy stuff often supplied 

 with our roast beef. For winter use a 

 supply of Horse-radish should always 

 be at hand, stored away in sheds, 

 and covered with dry soil or sand, 

 in the same way as Carrots, etc. 



Horse-radish is not grown to a 

 very great extent in London market- 



gardens ; but where it is found in 

 them it is always in deep, rich, open 

 soil. Crowns such as are not market- 

 able are planted deeply in trenches 

 2 ft. apart ; the plants stand i ft. 

 asunder in the row. Manure is then 

 applied on and about the crowns, 

 which lie in a slanting position in 

 the bottom of the trench, and they 

 are at first not deeply buried. Early 

 in spring, after they have started 

 fairly into growth, the ridges be- 

 tween the trenches are levelled down 

 lightly, and a crop of Radishes is 

 sown on the surface, the latter being 

 off in May; and by the time the_ 

 Horse-radish appears in full row, the 

 Radishes are cleared off the ground, 

 which is hoed and afterwards kept 

 clean. Covent Garden is, however, 

 now chiefly supplied with Horse- 

 radish from Holland. 



condiment, like 



The root is grated or scraped and used as 

 mustard. 



HYSSOP 



Hyssopus officinalis, L. LabiatcB. 



French^ Hyssope. German, Isop. Flemish and Dutch, Hijsoop. Danish, Isop. 

 Italia7i, Issopo. Spanish, Hisopo. 



Native of Southern Europe. — Perennial. — An evergreen under- 

 shrub with oblong-lanceolate leaves. Flowers usually blue, some- 

 times white or pink, in whorled spikes ; seeds small, brown, shining, 



oval three-angled, with a small white 

 hilum placed near the point. Their 

 germinating power lasts for three years. 

 All the parts of this plant, especially 

 the leaves, have a very aromatic odour 

 and a rather hot and bitter taste. The 

 Hyssop prefers rather warm, calcareous 

 soil. It withstands ordinary winters 

 in England and Northern France, and 

 is generally propagated by division of 

 the tufts, which readily take root. It 

 may also be raised from seed, as it 

 usually is in cold climates. The seed 

 is sown in the open ground, in April, 

 Hyssop (^v natural size). and the seedlings are planted out in 



