512 
THE RADISH. 
many have been begun to be distributed 
under'particular names, the individuals finding 
so many seedlings come much alike, (varying, 
at most, but a trifle in the shade of colour,) 
the thing seems to have been given up. We 
have had • Russellianums, and Waterianums, 
and Cunninghamiis, and Smithiis, in great 
abundance, the raisers having turned out whole 
batches of seedlings, though of fifty shades, 
under the same designation. Alta-clerense 
was one of the earliest and most hardy of the 
crimson kinds, and the most valuable. Mr. 
Waterer named more than anybody, perhaps, 
unless it were Smith of Norbiton ; but as they 
were seedlings selected for their colour, all that 
came near each other were turned out as the 
same variety in many instances. Every year, 
however, now produces something new from 
peculiar crosses, and last year Messrs. Lucombe 
and Co. produced a very grand one from cam- 
panulatum. We have every right, therefore, 
to expect that much more will yet be done, 
more especially as all the hybrids (so called) 
bear seed, and give rise to such a diversity, 
tliat no one need plant two of a colour. Even 
the crosses between Azaleas and Rhododen- 
drons bear seed, and there is no calculating 
what may be produced when the fertilization, 
artificially carried on, may include some of 
the brightest and best of the two classes. There' 
is no plant more beautiful in a shrubbery. 
THE RADISH. 
The different varieties of Radish, cultivated 
for their roots, are all derived from the 
Raphamis sativus of Linnseus, a native of 
China. . Some of the varieties are said to 
have been introduced to England in 1548 ; 
at any rate, four sorts appear to have been cul- 
tivated by old Gerard in the latter part of 
Queen Elizabeth's reign. 
The different varieties of this root may be 
conveniently divided into two groups, the 
Spring Radishes, which come into use early 
in the year, and may be continued by repeated 
sowings all through the summer ; and the 
Autumn Radishes, which come into use in 
the autumn, and some of which may be stored 
for winter use. 
SPRING RADISHES 
naturally divide into the long-rooted, and the 
round, or turnip-rooted, varieties. To begin 
with those having long roots : — 
The Long Scarlet Radish is the same as the 
Early Frame, Short Top, and a host of other 
names, which are applied by dealers and seed- 
savers, when they select roots for seed pos- 
sessing any quality a little differing from the 
common state of the plant. Very desirable 
varieties are thus obtained at times, but they 
are seldom of sufficient stability to be worth a 
distinct name. This is the sort cultivated 
most extensively for the London markets, 
where colour being an object of some import- 
ance, those varieties with the most transparent 
skin and of the deepest hue are preferred. The 
top, or shoulder, of the root of this sort gene- 
rally grows a little out of the ground, and the 
colour, whatever its shade, is equally intense 
to the extremity. The flesh is clear and 
colourless, and very crisp when grown rapidly. 
The Long Salmon Radish has been con- 
founded with the above, but appears to be suf- 
ficiently distinct to be kept separate. It is of 
a paler red colour, which is gradually lessened 
until the end of the root is quite white. It 
has nothing to recommend it before the other. 
The Long Purple Radish is a very early 
variety, of very good quality, and the seed- 
leaves being large, it is one of the best to grow 
as a small salad. The root grows partially 
out of the ground, and is of a deep purple 
colour at top, becoming paler towards the 
extremity. The flesh is white, and good 
flavoured. 
The Long White Radish grows with the 
root below the surface, or very little exposed, 
of a white colour, with transparent flesh, of 
a mild delicate flavour. A very old sort, and 
deserving more notice both from its merits 
and colour, as a contrast to the others. It is 
about a week later in coming into use than 
those before mentioned. 
The Long White Russian Radish is a week 
later than the last, is a stronger grower, and 
closely approaches the Autumn varieties in 
several respects. The root attains a lar°-e 
size, and is good for a long time, not running 
to seed so soon as most others. The root has 
a thick rind, and is of a nutty, rather hot 
flavour. By successive sowings in a rich, 
moist soil, it may be had for use all through 
the summer. 
The Mons twisted Radish is a long white 
radish, the root looking not unlike a crooked 
stick of horse-radish, growing about the same 
thickness, and being of nearly equal size 
throughout its length, which generally exceeds 
a foot. The leaves are not so strong-growing 
as those of the last, and the flesh of the root 
is white, firm, and rather insipid in taste. It 
is a good summer variety, as it does not soon 
run to seed. 
Other varieties of long Radishes are named 
and praised, as the Semi-long Scarlet, and 
Rose-coloured Semi-long ; but, as their names 
seem to imply, they are most probably merely 
selected from the first sort, but it is only 
by such selections, however, that first-rate 
varieties can be procured. 
The same observations with regard to the 
selection of roots from which to save seed, 
