RADISHES. 
Radishes are divided into two classes, Spring and Winter, or as denominated in some of the 
books, Summer and AtiHwin. The Spring varieties are much smaller than the Winter, tender, 
arrive at maturity in a very brief time, 
and very soon become over-grown and 
worthless. The winter sorts mature 
more slowly, are large, very solid, and 
with proper care keep a long time. 
The Spring Radish must make a 
rapid growth to be fit for use; it will 
then be crisp and tender, and of mild 
flavor. If grown slowly, it will be hard, 
fibrous, and disagreeably pungent. For 
early use, seed should be sown in the 
hot-bed, in drills four or five inches apart 
and half an inch deep. Thin out the 
young plants so that they will stand two 
inches apart in the rows. Give plenty of 
light and air, or they will become drawn 
— that is, slender and worthless. For 
out-door^beds, select a warm, sunny loca- 
tion, with a sandy soil. A little new 
earth from the woods, as a top-dressing, 
before the seeds are sown, will be of 
great service. A top-dressing of soot, or 
even coal ashes, will be of much benefit, as we have found by long experience. The great point 
is to get the plants to grow rapidly after the seed-leaf 
appears above ground, so as to be out of the way of the 
black beetle that proves so troublesome when they are 
young, puncturing every leaf. Sow soot, ashes, or 
dust over them frequently, as the beetle dislikes gritty 
food. Our engraving shows a few of the leading vari- 
ties, fig. 1 representing Red Turnip ; 2, Rose Olive- 
Shaped; 3, Scarlet Olive-Shaped, with white tip; 4, 
Long White Naples, an excellent variety for growing 
late in the season ; 6, Long Scarlet Short- Top. 
The Winter Radish should be sown in July or 
August, about the time of Turnip sowing. They may 
be kept in a cool cellar and covered with earth for 
winter use. Put them in cold water for an hour before 
using. The engraving represents the principal varie- 
ties of winter Radishes — indeed, all worthy of culture. 
These Radishes are every year becoming more pop- 
ular, and particularly so since the introduction of the 
newer Chinese varieties ; though for that matter we 
are indebted to China for all our Radishes. Fig. 6 is 
the California Mammoth White Winter, a splendid 
variety which we saw in San Francisco, more than a foot in length, and as crisp and tender as 
one could desire ; it was brought to California by Chinese emigrants. Fig. 7, Chinese White 
Winter ; 8, Black Round Spanish ; 9, Chinese Rose Winter. 
SALSIFY, or OYSTER PLANT. 
A delicious vegetable. Cut into small pieces, it makes a fine soup, like that from oysters. It 
is also par-boiled, grated fine, made into small 
balls, dipped into batter, and fried. Culture 
same as for Carrots and Parsnips. 
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