442 On the Varieties of Spring Radish. 



scribed ; this alone was known to the older gardeners, it being 

 the only one of the class noticed by Gerard,* who calls it 

 Raphanus orbiculatus, or Round Radish, and describes it as 

 superior to the common White Radish, from being more 

 wholesome, and more agreeable to the taste. It is the Radis 

 Blanc rond, ou Blanc ordinaire, of the French. The leaves 

 are small and short, compared with those of the long-rooted 

 Radishes ; and it is some days later than the forward ones of 

 that class, in attaining a size fit for use, although it requires 

 to be eaten when small ; for when it grows large it becomes 

 hollow. The fleshy part of the root, when the sort is true, 

 and good, is globular, with a small fibrous end, exactly like a 

 perfectly good turnip ; but it is very apt to degenerate, by 

 becoming long and thicker in that part which should be 

 entirely fibrous. The flesh within the coat of the root is a 

 transparent white, and is very mild and sweet. 



The Early White Turnip Radish of the Dutch, which also 

 came from France, with the name of Radis Blanc hdtif 

 d' Holland, is very superior to the one above described ; it is 

 smaller in every part, both in its roots and tops, particularly 

 in the latter, and it is decidedly earlier : it also differs in its 

 flesh, which is a clear white, and less transparent. This, 

 from its superior merit, ought to be introduced into regular 

 use in our gardens. 



M. Vilmorin also sent another kind, which he called the 

 Radis Blanc petit hdtif, recommending it to our attention. 

 If it can be kept as a distinct sort, it will merit cultivation ; 

 it is earlier than the common kind, its leaves are much 

 larger, and the root, which has a slight tinge of purple on its 



* Gerard's Herball, by Johnson, page 238. 



