Radis (Madras). Retdij (Madras).

No. 841. - The Madras Radish is generally cultivated for its pods, which are sometimes twelve inches in length. They are solid, crisp, and tender, and when young they are used for pickling, and for salads, being much superior to the common radish. The roots are sometimes eaten whole when they are young and tender, but they soon become fibrous, strongly flavored and unfit for use. When the Madras Radish is cultivated for its pods, sow it in drills that are two feet apart, and thin the plants to nine inches apart in the drills.