12 Account and Description of Autumn and 



1 shall now proceed to describe, were received from M. 

 Vilmortn, in the collection of garden seeds, which he sent 

 from Paris last spring, for the use of the Society. I have 

 given the original French names, in the first instance, not 

 having authority for English appellations for the whole ; 

 where they have been before described by British writers, 

 I have given their names also ; in . the other cases, the French 

 terms have been merely translated. Some of the kinds being 

 better adapted to late summer and autumn, than to winter 

 consumption, I have arranged the whole in the order in which 

 they progressively come into use. 



1. Le Radis Jaime. The Yellow Turnip Radish, described 

 in the Paper on Spring Radishes,* has an oval bulb, with a 

 mouse-tail root ; it grows large, to full four inches in diameter 

 when old, but should be eaten young, and is then a good 

 Radish. The flesh is mild, crisp, solid, and quite white ; the 

 outside is yellowish brown, the leaves grow upright and long, 

 with footstalks of a light green. 



2. Le Radis Gris Rond. The Round Brown Radish, may 

 be called round, though it is rather irregular in shape ; it 

 grows large, and then becomes hollow ; it should, therefore, 

 be used when young. The flesh is mild, rather soft, and of a 

 greenish white; the outside coat is mottled with greenish 

 brown, the leaves grow upright and long, with green foot- 

 stalks. 



3. Le Radis Gros Blanc d'Augsbourg, is the same as the 

 White Spanish Radish. It has an oval bulb, tapering into a 

 tap root, it grows to a large size, and is good in that state. 

 The flesh is rather hot, firm, solid, and white ; the outside coat 

 is white, tinged with green, and slight purple on the part 



• Horticultural Transactions, Volume III. page 445. 



