SEEDS AND SEED GROWING. 



219 



meal, while the fruits 'of the large sorts are too 

 large for one or even two meals. It is commonly 

 supposed that the white sorts are not edible, but 

 this is a mistake. The White Chinese is equally as 

 good as any of the colored sorts. 



It is to be regretted that the egg-plant is not 

 more generally grown and appreciated. It is one 

 of the best of vegetables and one of the most inter- 



esting to grow. This neglect is no doubt due the 

 difficulties of culture and to ignorance as to proper 

 methods of serving the fruit. The important points 

 in culture are discussed above, and subsequent is- 

 sues of The American Garden will contain instruc- 

 tions to the housewife for preparing the fruits for 

 the table. 



Cornell Univcrsitv. L. H. Bailey. 



SEEDS AND SEED-GROWING. 



Sixth Paper. 



THE RADISH INTERESTING AND VALUABLE POINTS FOR SEED GROWERS AND SEED USERS. 



The articles thus far in this series have been, in 

 the main, devoted to principles rather than prac- 

 tice. Principle is the corner-stone upon which prac- 

 tice rests. Unless this is clearlj' understood, there 

 will be no certainty as to results. There is a right 



Fig . 



Large Round Violet Egg-Plant. 



way and a wrong way in doing everything, and mid- 

 way there is what may be termed chance. 



We have endeavored to show the importance of 

 selection in establishing a type, and of its import- 

 ance in maintaining a type after it is secured. One 

 feature of this principle is to grow all plants for 

 seed purposes where the product attains the great- 

 est degree of perfection. This is the general prac- 

 tice with the seed trade, and where it is neglected 

 unsatisfactory results follow. The principles having 



been established, we will notice the methods em- 

 ployed in the growing of various crops in order to 

 show how the best of every species and variety is 

 produced. 



RADISH (Raphiiniis salrriis). 

 'I'he radish is supposed to be a native of China, 

 although the species is entirely unknown in its native 

 state. This esculent root has long been held in high es- 

 teem. Before the Christian era, its importance was so 

 great that a volume was written in its behalf. The an- 

 cient Greeks, in presenting their oblations to Apollo, 

 presented turnips in lead, beets in silver and radishes in 

 vessels of beaten gold. They were introduced into 

 England in the si.xteenth century. Gerarde describes 

 four kinds in 1584, such as were commonly grown in Eng- 

 lish gardens. 



Formerly the leaves were often boiled and eaten, after 

 the manner of spinach. Later the young seed leaves 

 were used with cresses and mustard as small salad. But 

 now the roots are chiefly employed, and the voung and 

 tender seed-pods are considerablv used in making mixed 

 pickles. 



Ci UlTiiI Cultii'atlou . — 1-Jadishes, particularly the early 

 sorts, prefer a light soil, made very rich with well-rotted 

 manure, and made fine and light. In such a soil they 

 can be had fit for the table in from four to si.x weeks. 

 The time will depend upon both temperature and moist- 

 ure. In midsummer, if the soil is kept moist, a crop 

 can be secured in less than four weeks from the sowing 

 of the seed. The first crop in the garden can be secured 

 by sowing the seed in alternate drills between beets, car- 

 rots or other vegetables of slower growth. The rad- 

 ishes will be up and out of the way before the others will 

 need the room. We have had good results from sowing 

 radish seed with the beets and carrots in the same row ; 

 the radishes coming up quickly show plainly where the 

 other plants will appear in due time, and will materially 

 assist in keeping down the weeds. When the radishes 

 are all taken out, little other thinning will be required. 



Ciiltivalion of /lie luuiiili for Soo,/ J'/zr/osos. — Radish 

 seed is mostly produced in France, although quantities 

 are' produced in England, Germany and Holland. The 

 methods of cultivation are similar in all countries. Our 



