By Mr. Charles Strachan. 441 



Vilmorin, as the Rave longue rouge. Formerly, it posses- 

 sed exclusively, the name of Short- top Radish ; the other 

 coloured kind being then called the Salmon Radish. The 

 leaves are large and dark, and grow rather upright ; the seed 

 leaves are also large, which has caused it to be used exclu- 

 sively for small salading. It is a very early sort, equally as 

 good in flavour as the Scarlet Radish, perhaps preferable for 

 forcing, and assuredly is not deserving the neglect it at pre- 

 sent suffers. The root grows high out of the earth, and is 

 externally of a deep purple colour, which becomes lighter 

 t owards the extremity ; the flesh is white. 



Amongst the French kinds of long-rooted Radishes, was a 

 variety, more remarkable for its singularity than peculiar 

 excellence. It was sent to the Society by M. Vilmorin 

 under the name of Rave blanche a collet rouge. The up- 

 per part of the root was dark purple, and the lower part 

 white. It was a good flavoured Radish, but had large leaves, 

 and was defective in the formation of its neck, which was 

 long and thin. 



Although many packets of seeds with different names, 

 were sown in the Garden, yet it was found that all the 

 Long-rooted Radishes were reducible to one or other of 

 the kinds above described. Miller, in the eighth edition of 

 his Dictionary, besides the Small-topped (which I suppose 

 to be the Purple,) and the Pale Red or Salmon coloured, 

 mentions a deep Red Long Radish, and a Long Striped Ra- 

 dish, both probably varieties of the Salmon ; the first with a 

 more intense colour than usual, and the second an accidental 

 sport of nature. 



Of the Turnip Radishes, the White is the first to be de- 



