440 On the Varieties of Spring Radish. 



slow in coming to perfection, and may be considered a plea- 

 sant variety for use in the latter part of the year. It is not 

 destroyed by frost. 



The Scarlet Radish, or as it is most usually called, (from 

 its brilliant pink colour) the Salmon Radish, is the Rave 

 Rose of M. Vilmorin, and came from Holland with the 

 name of the Scarlet Transparent Radish, by which it is also 

 often designated in this country. It is the kind cultivated 

 not only most frequently, but almost exclusively, within the 

 last twenty-five years ; especially for the supply of the Lon- 

 don market, where the purchasers deciding on the merits of 

 their vegetables as much, if not more, by the eye as by the 

 taste, are attracted by its beauty. The roots, when young, are 

 full an inch above the ground, and if of a good sort, the 

 colour continues, without diminution of its intensity, to the 

 extremity of the root, which grows to a considerable length.* 

 The flesh is transparent and colourless, the exterior hue not 

 extending beyond the coat of the root. The variations of 

 size and precocity have given to sub-varieties of this kind, the 

 names of the Short-top Scarlet, and the Early Frame Scarlet 

 Radishes. And I apprehend that the Rave de cor ail, the 

 Rave petite Mtive, and the Rave couleur de Rose, ou La Rave 

 saummonee of the Ron Jardinier, are all referable to the Scar- 

 let Radish. 



The Purple Radish, though formerly much used, has been 

 of late almost driven out of the gardens, by the universal pre- 

 ference given to the Scarlet Radish. It is the long Red 

 Transparent Radish of the Dutch, and came to us from M. 



* The best variety of the Scarlet Radish which has been known, is said to 

 have been raised by selection by Mr. Daniel Carter, of Battersea. 



