gency and grateful relish when mixed with salads, or eaten raw with bread and butter. They are supposed to possess medicinal qualities, abounding with a penetrating, nitrous juice, rendering them a good antiscorbutic. It is not admitted that they contain much nourishment. They should, however, when eaten, be very brisk and sprightly, always young; not tough, thready, nor overgrown. The young leaves make an agreeable mixture with Lettuce, Mustard, &c., as a green salad. There is an immense quantity of this article consumed in the Spring and early Summer season. It is a never-ending crop. Being of a rapid growth, it is up and consumed before the crops of Beets, Carrots, &c., make any headway, so that it occupies no ground as a crop by itself. There are many varieties, among which we select the following as most desirable.
Scarlet Short-top.—This is a long, tapering Radish, of a good scarlet color, with very short leaves. It is preferred by all gardeners, as it requires much less room than those with large tops, and is also the very earliest variety, when obtained pure.
Early Salmon.—Very similar to the former, though not of so bright a color, and is a few days later. It succeeds it very conveniently, and is of the same shape.
Olive-shaped.—This variety appears to be between the Scarlet Short-top and the Red Turnip Radish, partaking of both shapes (being a long oval) and maturing for the table between those two varieties.
White Turnip-rooted.—Very appropriately named, and highly esteemed. It succeeds those already described in maturing, and will bear the heat better, without becoming hard and stringy.
Red Turnip-rooted.—In shape and size like the White, matures at the same time, and when grown with it, makes a beautiful variety on the table.
Long White Portugal.—A very beautiful variety, in the shape of the Early Short-top. It does not come so soon as that sort, but makes a decided contrast with it.
