96 
AMERICAN KITCHEN GARDENER, 
eeeds should be sowed once a fortnight, from April [or the last of March] 
to August. But in midsummer they sooner grow sticky and strong, than in 
spring or fall. They must therefore be eaten while they are young. I 
have had better success with those sown in August than in any other 
month.”— Beane. 
Seed,process in sowings and common culture. —“Sow each sort separately; 
and for a bed four feet six it dies by twelve feet, two ounces of seed will be 
required for the spring sorts, and an ounce and a half for the autumn varieties. 
All the kinds may be sown either broad-cast or in drills; but the latter is 
preferable, as allowing the roots to be drawn regularly, with less waste. If 
you sow broad-cast, it is a good method to make beds four or five feet wide, 
with alleys between, a foot wide, the earth of which may be used to raise 
the beds, or not, as the season may make it desirable to keep the beds dry 
or moist. Avoid sowing excessively thick, as it tends to make the tops run, 
and the Yoots stringy. Rake in the seed well, full half an inch deep, leav¬ 
ing none on the surface to attract birds. If you trace drills, let them be, for 
the spindle-rooted kinds, half an inch deep, and about two inches and a half 
asunder; for the small turnip-rooted, three quarters of an inch deep, and four 
or five inches asunder ; and for the black turnip or Spanish, six or eight inches 
asunder, because the root grows to the size of a middle-sized turnip. As the 
plants advance in grow r tb, thin them so as to leave the spindle-rooted about 
two inches square distance, and the other sorts three, four, or five, leaving 
the most space to the respective sorts in free, growing weather. In dry, 
warm w’eather, water pretty frequently : this swells the roots, and makes 
them mild and crisp.**— Abercrombie. 
“This root being liable to be eaten by w T orms, the following method is 
recommended for raising them:—Take equal quantities of buck-wheat bran, 
and fresh horse-dung, and mix them well and plentifully in the ground by 
digging. Suddenly after this a great fermentation will be produced, and 
numbers of toad-stools will start up in forty-eight hours. Dig the ground 
over again, and sow the seed, and the radishes will grow with great rapidi¬ 
ty, and be free from the attack of insects. Buck-wheat bran is an excellent 
manure of itself. 57 — Farmers Assistant. 
Use. —“ Formerly the leaves were often boiled and eaten; but now the 
roots are generally employed. These are eaten raw r in spring, summer, au¬ 
tumn, and wunter. The young seedling leaves are often used with cresses 
and mustard, as small salad ; and radish-seed pods, wdren of plump growth, 
but still young and green, are used to increase the variety of vegetable pick¬ 
les, and aie considered a tolerable substitute for capers.’ 5 — Loudon. 
“ Radishes are esteemed aperient, attenuating, and anti-scorbutic: when 
eaten in moderate quantities, they are in a certain measure salubrious to per¬ 
sons of strong habits ; but are, in general, apt to produce a considerable de¬ 
gree of flatulency ir :hose w'hose stomachs are relaxed. No radishes, how 
