early kinds again, having found that I can grow them as fine and palatable as in the spring. In sowing these in the kitchen garden I sow a part of a row at a time, in the portion worked with the wheel hoe, where the rows are about one foot apart; the seed is sown thinly in the drills, and if it comes up too thickly, should be thinned out to one inch apart for the small kinds and two inches for the larger ones. The seed should be sown from one-half inch to one inch in depth, according as it is early or late in the season or in heavy or light soils. The radishes should be pulled early in the morning and kept in fresh water in a cool cellar until used, so as to have them fresh, brittle and crisp. The large winter varieties are not much raised, except by the Germans, being rather too pungent for the American taste.[1] The seed is generally mixed with the turnip seed and broadcasted or drilled in together, but if I were planting them, I would think it much better to sow them in drills and cultivate separately.
VARIETIES OF RADISHES.
Burpee’s Earliest (Scarlet Button).—I have grown this new radish for two seasons and consider it the earliest and finest radish that I have ever grown. It is the earliest, about one inch in diameter, handsome, crisp and brittle. The color is the deepest
- ↑ We must differ with Mr. Darlington as to the usefulness of the winter radishes. Their fresh, pungent taste is very refreshing in winter, when there is such a scarcity of vegetables. The most popular varieties are the California Mammoth White Winter, Chinese Rose Winter and the Round Black Spanish Winter Radish.—Ed.
