DESCRIPTIVE CATALOGUE. 
53 
Scarlet. Turnip-Rooted 
RADISH. 
Fr. Radis. —Ger. Rettig. 
Very extensively cultivated in gardens for its roots, 
which should always be eaten before they become pithy 
and tough. The young seed leaves are also used as a 
small salad, and a pickle is made of the seed pods, when 
they are green. 
Culture. —For the first crop, sow as early in the 
spring as the ground can be worked, and every two 
weeks throughout the season, for a succession of crops. 
A warm, sandy loam, made rich and light by some good, 
strong manure which is thoroughly rotted, will be most 
likely to afford them brittle and free from worms. Sow 
in twelve-inch drills, and thin to two or three inches 
apart. 
Jt should be borne in wind that radishes must have 
plenty of ropm s and be grown quickly , or they will 
invariably be tough and wormy. 
than the'common scarlet as to attract attention- The 
flesh is white, crispy, and it has a very smart top. 1 .ast 
season, in New York market, it brought a third more 
than the Scarlet Turnip. It is equally well adapted for 
growing in frames, green-house or open ground. 
Early Scarlet Turnip, White Tipped. — A beauti¬ 
ful variety, deep scarle: with white tip. It is very orna¬ 
mental for table use, and is becoming very popular as a 
market variety. It is of same size and shape as the 
Scarlet Turnip variety. 
Early fccarlet, Turnip-Rooted.— A small, round, 
red, turnip-shaped radish, with a small top, and of very 
quick growth. A very early variety, deserving general 
cultivation, on account of its rich color, crisp and tender 
qualities; should be used while young. The white and 
red do well mixed. 
Early White, Turnip-Rooted.— Like the preced¬ 
ing in shape, but in color, pure white ; flesh pure white, 
and semi-transparent. It is a few days later than the 
preceding, and will bear the heat 
longer without becoming spongy. 
E'ly Long Scarlet Sh’t Top, Impv’d. French Break*.oCt 
China Winter. 
Early Long Scarlet, Short Top, Improved. — 
This is unquestionably the best standard variety for 
private gardens and market use. It grows six or seven 
inches long, half out of ground ; is very brittle and 
crisp, and of quick growth ; color bright scarlet ; small 
top; tapers regularly to the root, and is uniformly 
straight and smooth. Highly recommended. 
Wood’s Early Frame.- A sub variety of the pre¬ 
ceding, not quite so long, and a little thicker ; of brill¬ 
iant scarlet color, mild, brittle, of fine flavor, and the 
most suitable for forcing and early market garden. 
Early Long Scarlet. —Longer and lighter colored 
than the preceding, with a larger top, and a few days 
later. This is also a standard sort, and much cultivated. 
Early Round Deep Scarlet.—A valuable improve¬ 
ment on the ordinary Scarlet Turnip Radish, and will 
be found to b- very useful for market garden purposes. 
The color of the skin is very dark red, so much deeper 
Golden Globe. — This variety is very popular in the 
Southern States. It is of quick growth, tender and brit¬ 
tle, of perfect globe shape and golden colored skin. It 
seems to produce tender radishes in the hottest climates. 
Early Yellow Summer Turnip. — An oblong, tur¬ 
nip shaped and russet colored sort, growing much larger 
j than the White or Red Turnip varieties, and having a 
larger top. The best kind for the South, as it stands 
the extreme heat and drought better than any other 
kind. 
Grey Summer Turnip. —Round, turnip shaped, 
though often irregular in form. The skin is mottled 
with greenish-brown, wrinkled, and often marked with 
traverse white lines. Flesh mild, of greenish-white 
color, and tolerably solid. Half-early, and a good vari¬ 
ety for summer use. 
Early Scarlet, Olive Shaped. — In the form of an 
olive, terminating in a very slim tap root. Skin fine 
