THE RADISH. 
513 
applies still more ' rcibly in the case of the 
Turnip-routed R.idi.hes, which appear to de- 
generate sooner than the long-rooted sorts, as 
might be expected, as they are further re- 
moved in structure from the original type of 
the species. The following sorts are perhaps 
all that are sufficiently distinct to be worthy 
of a separate description. 
The Common White Turnip Radish, is the 
sort most usually grown for early use. The 
h-aves are smaller than those of any of the 
long-rooted varieties, and the root when true, 
is round, and flattened at the top and bottom, 
the tap root being small and fibrous. The 
flesh is transparent, mild and sweet. 
The Early While Dutch Turnip Radish, 
is an earlier and smaller sort than the last ; 
the flesh not so transparent, and of a clear 
white colour. A very desirable variety. 
The Early While French. Turnip Radish, 
i- earlier than the common, with larger leaves, 
and roots of an inverted pear shape, stained at 
top with purple. 
The Scarlet or Crimson Turnip Radish, is 
t lie sort usually grown near London, and varies 
ily in colour and shape, if great attention 
is not paid in selecting the roots. It appears 
to have been introduced from France about 
1802. It is fit for use at the same time as the 
White, but is a coarser grower, and is seldom 
seen of so good a shape. The flesh is crisp, 
mild, and well flavoured. 
The Purple Turnip Radish greatly re- 
91 nihles the last, except in colour ; being 
equal to that in all respects, and is equally 
deserving of cultivation. 
The Yclluir Turnip Radish is a sort 
approaching the next section very closely ; 
hut is an excellent summer radish, not being 
more than a week later than those above men- 
tioned. Its haves arc large and pale-coloured ; 
the root is ovate, with a roughish, pale brown 
coat, and white flesh, which is firm, and very 
good, although rather hot. It will attain a 
diameter of three inches. 
The New Yellow short- lopped Radish is of 
a short cylindrical form, and is recommended 
as not running to flower SO quickly as the long 
varieties in hot weather. 
AUTUMN KADISIIES. 
Tut-, varieties included in this section are 
all, or nearly all, derived from the Black 
Spanish, requiring, like that sort, a conshl ru- 
ble time to arrive at perfection. 
The Round Brown Radish is of rather 
irregular shape, and requires to be used com- 
paratively young, as it i- apt to become hollow. 
The leaves are long, and grow upright ; the 
skin is brownish, mottled with green ; and the 
flesh is of a greenish white colour, of mild 
flavour, ami rather -oft consistence. 
■17. 
The White Spanish Radish has an oval 
bulb, growing to a large size, with firm solid 
white flesh, of rather hot flavour. 
The Brown oblong Radish has rather a 
a small root, pear-shaped, with a rough 
brown coat, marked with white rings. The 
leaves arc spreading, and of a dark green 
colour. The flesh is firm, white, with a hot 
taste. It is hardier than the preceding varie- 
ties, and is good for late use. 
The Blach Spanish Radish is of an oval 
shape, with a small tap root, and attains a 
large size. The leaves are long and spreading, 
the colour of the root is black, and the flesh 
is solid, white, with a hot flavour. This is 
the sort most usually seen in the market. 
The Large Purple Winter Radish, or 
Purple Spanish Radish, is a white variety of 
great excellence, closely resembling the la^t, 
but with a purple skin. 
The Lon;j-leaced White Turnip Radish is 
a new variety of considerable excellence. 
The root is pear-shaped, remarkably flat at 
the bottom. The leaves are nearly entire, 
long, and narrow, distinguishing it at once 
from all the other varieties. The flesh ia 
tender, mild, and excellent. 
The above varieties, if sown in July, will 
come into use in succession through the 
autumn and winter. The last sort ought, 
perhaps, to be used as an autumn crop, as not 
likely to last so long in perfection as tlie- 
stronger flavoured varieties. 
In order to have radishes in perfection, they- 
should be grown on a free soil, well enriched,, 
well pulverized, and always moist iu the sum- 
mer time ; in the winter, or early spring, a 
dry warm border should be chosen ; but even 
there the surface of the earth must not be 
allowed to become parched or dry, or the re- 
sult would be a very late and indifferent crop. 
In private gardens the first crop is frequently 
sown in a frame, or on a slight hot-bed pro- 
tected by mats. About the middle of January 
is early enough to make and sow these bcJs^ 
which may be formed of tree leaves, or dung, 
or both mixed, about two feet high, on which 
either frames and lights, or hooped sticks to 
bear mats, may be placed. On the surface of 
the dung put about six inches of light mould 
and leaf-mould mixed, and then sow the seed. 
As soon as the plants are up, all the air possi- 
ble must be given to prevent them being 
drawn, and care must be taken to keep the 
bed from becoming dry by gentle waterings 
often repeated. These beds are also some- 
times planted with potatoes, and the radishes 
are sown over them. The long scarlet varie- 
ties of radish aroused for this crop, but a little 
of the wdiitc turnip radish may be mixed w illi 
the seed. 
If the above plan is followed, then thi liv-t 
LI 
