Radis. Rettig.

No. 1226. - The Radish is cultivated for its roots, which should always be eaten in their raw state when quite young, as they are apt to be pithy and tough when full grown. The young leaves are used as a small salad, and the green seed pods for pickling. The roots are served as a relish with salt, butter and bread.

Culture

No. 1227. - A warm, sandy loam, made rich and light by well rotted manure, with a liberal dressing of salt, will keep them free from worms. Sow the seed in twelve inch drills as early as the ground can be worked, once in two weeks for a succession of crops. Thin them to two inches apart as soon as the raw leaves appear. Radishes must have plenty of room and should be grown quickly or they will invariably be tough and wormy.

Spring And Summer Radishes

No. 1228. - These varieties are all comparatively hardy, and may be sown in open ground, early in spring, when the soil is in good working condition.

Oblong Rrown

No. 1229. - The oblong brown Radish has a pear-shaped bulb, with an elongated top root, and does not grow particularly large. The flesh is white, hard and piquant in taste.

Olive-Shaped Scarlet

No. 1230. - The bulb is an inch and a half deep, three-fourths of an inch in diameter, oblong and somewhat in the form of an olive. The skin is of a fine scarlet color, and the flesh is rose colored tender and excellent.

Scarlet Turnip-Rooted

No. 1231.- The bulb is spherical and measures an inch in diameter in perfection. The skin is of a deep scarlet color, and the flesh is crisp and tender.

Long Scarlet

No. 1232. - This variety is largely cultivated. The root is long, a considerable portion of it growing above the ground. The skin is of a pink color, and the flesh is white, crisp and of good flavor, though less pungent than the scarlet turnip-rooted.

Long White

No. 1233. - The root is long and slender, similar to the long scarlet. The skin is white, but becomes tinged with green when exposed to the light. The flesh is white, crisp and mild, and forms a nice contrast when served with the red varieties

Long White, Purple Top

No. 1234. - This is a sub-variety of the long white; the portion of the root above ground being tinged with purple.

Small Yellow Turnip-Rooted

No. 1235. - The root is similar to that of the scarlet turnip rooted. The skin is smooth and yellow, and the flesh is white, crisp, finely grained and rather pungent.

White Crooked

No. 1236. - The root is very long, being sometimes over twelve inches in length, and an inch in diameter, nearly cylindrical, often irregular, and sometimes assuming a spiral or cork-screw shape. The skin is white and smooth, and the flesh is white and pungent, but not as fine as many of the other varieties.

Yellow Turnip-Rooted

No. 1237. - The bulb is nearly spherical, but tapers slightly towards the top root, which is slender. It grows large, but should be eaten when young and about an inch in diameter. The skin is of a yellowish-brown color, and the flesh is white, crisp and mild.