RADISH. Of this vegetable there are several sorts. The Scarlet or Salmon-coloured, and the Radix rose demi-longue, are the best for early sowing; the latter variety is very tender and of a fine bright colour. The purple, another early long-rooted variety, is sometimes sold under the name of Salad Radish, the seed leaves being larger and conse quently better adapted for small salading than those of the other varieties. With the colour of the preceding sorts, the Long White Transparent will form an agreeable contrast. Of the round or turnip rooted varieties, the Early White Turnip-rooted and the Purple Turnip rooted are the best. The Yellow Radish succeeds in hot weather, being fit for use when the earlier kinds are apt to run to seed ; and it precedes the autumn and winter varieties, of which the following is the order of succession : Round White Spanish, Oblong Brown, Black Spanish, and Purple nish. None of these are however
esteemed in this country, where they are generally unknown.
If the early white turnip-radish be sown in August, it will come into use in the spring. The principal sowings should however be made in January and February, and successionally till May. The winter varieties require to be sown in July. In cold frosty weather the beds should be protected by straw, as is commonly practised, or by such other efficient means as may be at command. The covering should be always dispensed with when the days are fine ; but it ought to be replaced before the cold of night ensues. With careful management they may be gathered nearly throughout the year, but in a hot autumn it is difficult. Radish seed-pods are sometimes pickled, whilst tender, and may be used instead of capers, when the latter cannot be obtained.