Raifort. Meerettig.

No. 755. - Horse-radish is a plant having a root of a pungent taste, which when grated is much used as a condiment. There are two varieties, the wild and the cultivated. The latter kind is the best, attaining a large brown colored root, the flesh of which is white. It has a burning spicy taste, and is used both raw and cooked. It is grated and served as a relish, or in sauces, and is. also very agreeable to eat with boiled beef.

Culture

No. 756. - The best method of growing Horse-radish is from the little roots, four or five inches in length, and not from the crowns. The small roots will produce good radish fit for use in one season's growth. Plant a set with the small end down, where the slanting cut is, and so that the top will be two inches under the soil. It can remain in the ground until very late in the autumn, and can be bedded, or a portion can remain in the ground until spring. A dozen roots will furnish all that will be needed for family use for a life time, as it constantly increases, and the only danger is that it will spread too fast and become troublesome. It is best, therefore, to plant it in some corner of the garden where it can grow without injuring other plants.

Horse-Radish For A Relish

No. 757. - Scrape and grate the roots, put them into an earthen bowl and moisten them with a little wine vinegar. It is best to prepare it fresh every day. It creates an appetite, and is excellent with boiled beef. If it is to be kept for use, put up in tightly-corked bottles.

Horse-Radish Sauce

No. 758. - Scrape and grate one root. Have in a saucepan one pint of Cream sauce, and when it boils add the Horse-radish, cover the pan and let it simmer on the side of the fire for fifteen minutes. Then rub it through a fine sieve into a saucepan, and add a piece of butter and a piece of meat glaze.

Horse-Radish Sauce With Apples

No. 759. - Scrape and grate one root and chop it finely. Put one pint of Apple sauce in a saucepan. Then add the Horse-radish and reduce the sauce to one-quarter of its quantity on the fire. Then rub it through a fine sieve into an earthen bowl. Add the juice of one orange to it, and serve it cold.

Horse-Radish Sauce, With Cream

No. 760. - Scrape and grate one root, chop it finely and put it into an earthen bowl, with the same quantity of bread crumbs. Add three spoonfuls of cream and one of sour cream, a teaspoonful of powdered sugar, a little vinegar and some salt. Mix them all well together.

Note. - Make it one hour before using it and serve it with hot or cold roasted meat.

Horse-Radish Butter

No. 761. - Scrape and grate one root, put it into a mortar with half a pound of butter, and pound it into a paste. Then rub it through a fine sieve and keep it in a cool place for use.

Horse-Radish Vinegar

No. 762. - Grate half a pound of Horse-radish and put it into an earthen jar, with two ounces of sugar. Pour two quarts of wine or cider vinegar over it, and cover the jar tightly. In ten days strain it and filter it, then put it in bottles and cork them well.