THE AMATEUR’S KITCHEN GARDEN. 
237 
from tlie implanted bed or beds must be taken off and spread 
lightly over the horseradish plantation, and the lowered bed 
or beds must be treated as the others were in the first in- 
stance to form a plantation to succeed the first. 
In the autumn following the first plantation will be in 
condition to be lifted. Trench out the roots with care, and 
you will have a grand crop, such as no haphazard routine will 
produce, either in respect of beauty, or quality, or bulk. 
Poor land may be made productive of good horseradish by 
trenching two feet deep and putting a good body of fat stable 
manure at the bottom of the trench. To plant land so pre- 
pared make holes eighteen inches apart and fifteen inches 
deep. Into each of these drop a crown or small root cutting 
taken from close under the crown, and fill up the holes with 
sand or coal ashes. 
Where the conveniences offer the temptation, very fine 
horseradish may be grown on raised beds, and the crop may 
be cleared away without leaving a particle of the roots on 
the spot as a plague for ever. When clearing out ditches and 
cutting down woodland walks, and in other ways making a 
lot of loamy' stuff mixed with weeds and waifs that you know 
not what to do with, have it laid up as it comes to the rubbish 
yard, in banks four feet wide at the base, and three feet high, 
the top being nicely rounded. Into the sides and crown of 
this bed insert at eighteen inches apart each way — putting 
down the line lengthways of the bed for every row — sets 
formed of “ thongs” or pieces of small side roots cut to 
lengths of six to nine inches. Let this ridge stand for three 
years and then clear it out. The crop will pay for the making, 
and something considerable to boot, if only prudently mar- 
keted. In places where alterations and improvements are in 
progress, this is a good way to economise heaps of rubbish. 
The Uses oe Horseradish are pretty well known, but 
probably to many readers of this book a few words on the 
subject may prove useful. It should first be remarked that 
the dug roots suffer by exposure to the air in some degree, 
and therefore they should never be left carelessly about for 
any length of time, but be buried in earth, from which they 
may be removed as required. The large imported horseradish 
is many degrees inferior to freshly-dug roots from the garden, 
but being large, they answer very well for hotels and restau- 
rants, and wherever else large quantities are required and 
must be prepared in haste. 
