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in the rows. They may also be own in boxes and transplanted 
to beds when about an inch tall. In fact, this is the better plan 
when the rains are heavy. In England, the transplanting of beet 
is not generally recommended, but in this country it succeeds 
very well. An occasional watering with liquid, bone or fish ma- 
nure during dry weather, hastens the crop, which is fit for use in 
from two-and-a-half to three months from the time of sowing. 
Egyptian, Turnip-rooted, Pragnell’s Exhibition and Othello 
are the best varieties. 
Radish . — English radishes are worth growing on account of 
the superiority of their flavour to that of the common Chinese 
kind, although they have a tendency to become woody very 
speedily. They grow much better in the hills than on the plains. 
‘ c Frequent sowings of radish are necessary, as they remain only 
a short time in condition and require to be used up quickly. They 
require rather light, rich soil and, in dry weather, daily watering. 
When ten days or a fortnight old, a little guano or bone dust 
may be added to the water, or stirred in among the plants with 
a pointed stick, for the quicker they are grown the more crisp 
they will be. The seeds should be sown thinly, broadcast on 
beds previously prepared by digging and manuring, and covered 
with a little light soil. Turnip-radishes are better than the long 
kinds, and are ready for use in about a month from the time of 
sowing. Sow at intervals of about fourteen days from November 
to February,” (C. C.) 
Chinese radishes are easily grown from seed and are exten- 
sively planted in Singapore. They are white and oblong in 
shape, rather woody, and pungent and rather coarse in flavour. 
They can be eaten raw, but they are often cooked, when they 
somewhat resemble the turnip in flavour, though inferior to that 
vegetable. f 
Horse-radish tree c< Morungei ” ( Moringa pterygosperma ). — A 
small tree with finely-cut foliage and white flowers, followed by 
long, bean -like pods. The roots are used here in place of horse- 
radish, which in flavour they somewhat resemble, and the fruit is 
boiled and eaten either plain or curried, and is very popular with 
those who know it. The plant is raised from cuttings which are 
always taken from the woody branches about half-an-inch 
through and two or three feet tall. Smaller cuttings are rarely 
successful. It is usual to cover the upper cut end of the cutting 
with mud, which prevents decay. In good soil the plant grows 
rapidly and soon puts out roots large enough to use, but, as a 
rule, it takes much longer to fruit. To take the root without 
injuring the plant, the soil is cleared away by hand till a large 
enough root is found which is cut off, and the soil covered over 
again. Too many roots should not be taken from one plant. 
Spinaches. 
Spinach . — There are a number of plants which are, or could be 
used as spinach here, and by far the most popular is Kangkong 
