DESCRIPTIVE CATALOGUE. 



53 



RADISH. 



Fr, Radis. — Ger. Rettig. 



Very extensively cultivated in gardens for its roots, 

 which should always be eaten before they become pithy 

 and tough. The young seed leaves are also used as a 

 small salad, and a pickle is made of the seed pods, when 

 they are green. 



Culture. — For the first crop, sow as early in the 

 spring as the ground can be worked, and every two 

 weeks throughout the season, for a succession of crops. 

 A warm, sandy loam, made rich and light by some good, 

 strong manure which is thoroughly rotted, will be most 

 likely to afford them brittle and free from worms. Sow 

 in twelve-inch drills, and thin to two or three inches 

 apart. 



It should be borne in mind that radishes must have 

 plenty of rootn, and be grown quickly^ or they ivill 

 invariably be tough and luoriny. 



than the common scarlet as to attract attention. The 

 flesh is white, crispy, and it has a very small top. Last 

 season, in New York market, it brought a third more 

 than the Scarlet Turnip. It is equally well adapted for 

 growing in frames, green-house or open ground. 



Early Scarlet Turnip, White Tipped,— A beauti- 

 ful variety, deep scarle; with white tip. It is very orna- 

 mental for table use, and is becoming ver^' popular as a 

 market variety. It is of same size and shape as the 

 Scarlet Turnip variety. 



Early Scarlet, Turnipj-Rooted.— A small, round, 

 red, turnip-shaped radish, with a small top, and of very 

 quick growth. A verj- early variety, deser\'ing general 

 cultivation, on account of its rich color, crisp and tender 

 qualitie-s ; should be used while young. The white and 

 red do well mixed. 



Early White, Turnip-Rooted.— Like the preced-. 

 ing in shape, but in color, pure white ; flesh pure white, 

 and serai-transparent. It is a few days later than the 

 , preceding, and will bear the heat 



/' f^^^^t' longer without becoming spongy. 



\ 



E'iy Long Scarie't Sh't Top, Impv'd. Frenc 



Early Long Scarlet, Short Top, Improved.— 

 This is unquestionably the best standard variety for 

 private gardens and market use. It grows six or seven 

 inches long, half out of ground ; is very brittle and 

 crisp, and of quick growth ; color bright scarlet ; small 

 top ; tapers regularly to the root, and is uniformly 

 straight and smooth. Highly recommended. 



Wood's Early Frame. — A sub variety of the pre- 

 ceding, not quite so long, and a little thicker ; of brill- 

 iant scarlet color, mild, brittle, of fine flavor, and the 

 nK)st suitable for forcing and early market garden. 



Early Long Scarlet. — Longer and lighter colored 

 than the preceding, with a lai^ger top, and a few days 

 later. This is also a standard sort, and much cultivated. 



Early Round Deep Scarlet. — A valuable improve- 

 ment on the ordinary Scarlet Turnip Radish, and will 

 be found to b? verj- useful for market garden purposes. 

 The color of the skin is verj' dark red, so much deeper 



Break-'a:: China Winter. 



Golden Globe. — This variety is very popular in the 

 Southern States. It is of quick growth, tender and brit- 

 tle, of perfect globe shape and golden colored skin. It 

 seems to produce tender radishes in the hottest climates. 



Early Yellow Summer Turnip. — An oblong, tur- 

 nip shaped and russet colored sort, growing much larger 

 than the White; or Red Turnip varieties, and having a 

 larger top. The best kind for the South, as it stands 

 the extreme heat and drought better than any other 

 kind. 



Grey Summer Turnip. — Round, turnip shaped, 

 though often irregular in form. The skin is mottled 

 with greenish-brown, wrinkled, and often marked with 

 traverse white lines. Flesh mild, of greenish-white 

 color, and tolerably solid. Half-early, and a good vari- 

 ety for summer use. 



Early Scarlet, Olive Shaped. — In the form of an 

 olive, terminating in a very slim tap root. Skin fine 



