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THE VEGETABLE GARDEN 



Long White Pearl Forcing Radish.— This variety comes very 

 near the Long White Vienna Radish, described later, but is still 

 earlier, and also rather shorter, with a thinner neck, and there is 

 no green on the root. The root is a uniform milky white colour, 

 almost transparent. The flesh is crisp, tender, and delicately 

 pungent. It is a quick grower, doing best in mellow, rich, well- 

 watered soil, with the aid of artificial heat during winter. 



Long White Vienna Radish.— Root white, very smooth and 

 clean skinned, straight, spindle-shaped, from 4 to nearly 5 in. 

 long, and from | to i in. broad at the top ; neck short, rounded, 

 tinged with green, and very narrow at the insertion of leaf-stalks ; 



leaves rather large, broad, and light 

 green. This is an early variety. The 

 roots take four or five weeks to be- 

 come fully formed ; the flesh is very 

 tender, crisp, and juicy. Amongst 

 the Japanese varieties of Radishes, of 

 which we shall have occasion to speak 

 at the end of this article, there is one 

 which, in its appearance, bears some 

 resemblance to the present variety. 

 It has long slender roots, which at 

 first are quite under the surface of 

 the soil, but afterwards the top of 

 the root rises a little overground and 

 becomes tinged with green at the 

 neck. The flesh of this variety is 

 very white, rather strong in flavour, 

 and of very good quality. 



Long White Naples Radish 

 (Synonyms : White Transparent, or 

 White Italian, Radish). — Root long 

 Long White Vienna Radish. slender pure white, resembling 



the Long Scarlet Radish in shape, 

 but rather thicker ; the upper part is conically tapered and tinged 

 with pale green. This variety is almost always grown in the open 

 air. The roots take about a month to become fully formed. A 

 sub-variety of it is sometimes met with, in which the neck of the 

 root is tinged with violet, but in every other respect it is exactly 

 the same as the common variety. 



Long Normandy, or Marsh, Radish.— A very distinct long 

 root, remarkable for its habit of protruding from the ground and 

 becoming twisted like the Ox-horn Beet-root. The part of the 

 root which remains underground is white, and the portion which 

 is exposed to the light becomes violet. This Radish is usually 

 sown in the open air, and the roots are pulled for use when they 



