SMALL, OR FORCING, RADISHES 617 



extreme end of the root. It comes quite true from seed, has very 

 scanty foliage, and is admirably suited for forcing. 



Purple Olive-shaped Radish. — Root ovoid, almost pear- 

 shaped, the thickest part being near the base. The upper half 

 is of a black-violet colour, which gradually becomes paler until it 

 passes into pure white at the extremity. The leaves are scanty, 

 rather cut at the edges, and tinged with violet-brown on the stalks, 

 veins, and sometimes on the blade of the leaf itself, giving the foliage 

 a rather pleasing appearance. The flesh is white, hard, and strong 

 flavoured. The roots take about a month to swell. This variety 

 is especially suitable for open-air culture, but is also well adapted 

 for forcing. 



White Olive-shaped Radish. — When this variety is grown 

 true to name, the root is very handsome, very regularly olive- 

 shaped, and of a very fresh pure white colour ; flesh very white 

 and crisp, and not too 

 pungent ; leaves medium- 

 sized, rather erect, and light 

 green. This Radish may 

 be grown equally w^ell in a 

 hot-bed and in the open 

 air. The roots take about 

 twenty-five days to swell. 

 The colour forms a pleasing 

 contrast to that of the other 

 Intermediate varieties. It 



is not long since the variety ^^^.^^ Olive-shaped Radish, 



was firmly established in 



the olive-shape represented in the accompanying illustration. 

 Formerly it had the defect of being long in the lower part, almost 

 like a Long- Radish — a defect which, even yet, it sometimes has 

 when the seed is not very pure. 



Forcing White Olive-shaped Radish.— Root long, olive- 

 shaped, thick from the top to about two-thirds of its length, then 

 tapering abruptly and terminating in a thin tap-root. Ready for 

 pulling in from fifteen to eighteen days. It is a perfectly white 

 Radish, but, pulled a little late, the neck takes a greenish tinge. 

 The leaves are rather larger than those of the other Forcing 

 Radishes. 



C. Long Radishes 



Long Scarlet, or Salmon-coloured, Radish. — Root extremely 

 long and slender, often 5 or 6 in. in length and only about | in. 

 in diameter, the upper part long, cone-shaped, narrowed towards the 

 base of the leaves ; skin smooth, and a vinous red colour ; flesh 

 almost transparent, and slightly tinged with pink or lilac. This 



