128 
A KITCHEN GARDEN 
early kinds again, haying found that I can grow 
them as fine and palatable as in the spring. In sow¬ 
ing these in the kitchen garden I sow a part of a row 
at a time, in the portion worked with the wheel hoe, 
where the rows are about one foot apart; the seed 
is sown thinly in the drills, and if it comes up too 
thickly, should be thinned out to one inch apart for 
the small kinds and two inches for the larger ones. 
The seed should be sown from one-half inch to one 
inch in depth, according as it is early or late in 
the season or in heavy or light soils. The radishes 
should be pulled early in the morning and kept in 
fresh water in a cool cellar until used, so as to have 
them fresh, brittle and crisp. The large winter varie¬ 
ties are not much raised, except by the Germans, 
being rather too pungent for the American taste.* 
The seed is generally mixed with the turnip seed 
and broad-casted or drilled in together, but if I were 
planting them, I would think it much better to sow 
them in drills and cultivate separately. 
VARIETIES OF RADISHES. 
Burpee’s Earliest (Scarlet Button ).— I have grown 
this new radish for two seasons and consider it the 
earliest and finest radish that I have ever grown. 
It is the earliest, about one inch in diameter, hand¬ 
some, crisp and brittle. The color is the deepest 
*We must differ with Mr. Darlington as to the usefulness of the winter 
radishes. Their fresh, pungent taste is very refreshing in winter, when 
there is such a scarcity of vegetables. The most popular varieties are the 
California Mammoth White Winter, Chinese Rose Winter and the Round 
Black Spanish Winter Radish .— Ed. 
