The Radish is a hardy annual plant, originally from China. The roots vary greatly in form; some being round or ovoid, some turbinate, and others fusiform, or long, slender, and tapering. When in flower, the plant rises from three to four feet in height, with an erect, smooth, and branching stem. The flowers are quite large, and, in the different kinds, vary in color from clear white to various shades of purple. The seed-pods are long, smooth, somewhat vesiculate, and terminate in a short spur, or beak. The seeds are round, often irregularly flattened or compressed: those of the smaller or spring and summer varieties being of a grayish-red color; and those of the winter or larger-rooted sorts, of a yellowish-red. An ounce contains from three thousand three hundred to three thousand six hundred seeds, and they retain their vitality five years.
Soil, Propagation, and Cultivation.—All the varieties thrive best in a light, rich, sandy loam; dry for early spring sowings, moister for the summer.
Like all annuals, the Radish is propagated by seeds, which may be sown either broadcast or in drills; but the latter method is preferable, as allowing the roots to be drawn regularly, with less waste. For the spindle-rooted kinds, mark out the drills half an inch deep, and five or six inches apart; for the small, turnip-rooted kinds, three-quarters of an inch deep, and six inches asunder. As the plants advance in growth, thin them so as to leave the spindle-rooted an inch apart, and the larger-growing sorts proportionally farther.
"For raising early Radishes without a Hot-bed.—Sow in the open ground the last of March or early in April, arch the bed over with hoops or pliant rods, and cover constantly at night and during cold days with garden-matting.In moderate days, turn up the covering at the side next the sun; and, if the weather is very fine and mild, remove it entirely."
Open Culture.—Sow in spring as soon as the ground can be worked. If space is limited, radishes may be sown with onions or lettuce. When grown with the former, they are said to be less affected by the maggot. For a succession, a small sowing should be made each fortnight until midsummer, as the early-sown plants are liable to become rank, and unfit for use, as they increase in size.
Radishes usually suffer from the drought and heat incident to the summer; and, when grown at this season, are generally fibrous and very pungent. To secure the requisite shade and moisture, they are sometimes sown in beds of asparagus, that the branching stems may afford shade for the young radishes, and render them more crisp and tender. A good criterion by which to judge of the quality of a Radish is to break it asunder by bending it at right angles. If the parts divide squarely and freely, it is fit for use.
Production and Quantity of Seed.—To raise seed of the spring or summer Radishes, the best method is to transplant; which should be done in May, as the roots are then in their greatest perfection. Take them up in moist weather; select plants with the shortest tops and the smoothest and best-formed roots; and set them, apart from all other varieties, in rows two feet and a half distant, inserting each root wholly into the ground, down to the leaves. With proper watering, they will soon strike, and shoot up in branching stalks, producing abundance of seeds, ripening in autumn.
One ounce and a half of seed will sow a bed five feet in width and twelve feet in length. Ten pounds are required for seeding an acre.
The excellence of a Radish consists in its being succulent, mild, crisp, and tender; but, as these qualities are secured only by rapid growth, the plants should be frequently andcopiously watered in dry weather. The varieties are divided into two classes; viz., Spring or Summer, and Autumn or Winter, Radishes.
Spring or Summer Radishes.
These varieties are all comparatively hardy, and may be sown in the open ground as early in spring as the soil is in good working condition. The earliest spring Radishes are grown as follows: "In January, February, or March, make a hot-bed three feet and a half wide, and of a length proportionate to the supply required. Put upon the surface of the dung six inches of well-pulverized earth; sow the seeds broadcast, or in drills five inches apart; and cover half an inch deep with fine mould. When the plants have come up, admit the air every day in mild or tolerably good weather by tilting the upper end of the light, or sometimes the front, one, two, or three inches high, that the Radishes may not draw up long, pale, and weak. If they have risen very thick, thin them, while young, to about one inch apart. Be careful to cover the sashes at night with garden mats, woollen carpeting, or like material. Water with tepid water, at noon, on sunny days. If the heat of the bed declines much, apply a moderate lining of warm dung or stable-litter to the sides, which, by gently renewing the heat, will soon forward the Radishes for pulling. Remember, as they advance in growth, to give more copious admissions of air daily, either by lifting the lights in front several inches, or, in fine, mild days, by drawing the lights mostly off; but be careful to draw them on early, before the sun has much declined and the air become cool."
Early Black.
Noir Hatif.Vil.
Bulb nearly spherical, slightly elongated or tapering, nearly of the size and form of the Gray Turnip-rooted; skin dullblack, rough, and wrinkled; flesh white, solid, crisp, and piquant; leaves of the size of those of the Gray Turnip-rooted. Season intermediate between that of the last named and the Black Spanish.
Early Long Purple.
Rave Violette Hative.Vil.
A sub-variety of the Long Purple, earlier and of smaller size.
Early Purple Turnip-Rooted.
A few days earlier than the Scarlet Turnip-rooted. Size, form, and flavor nearly the same.
Early Scarlet Turnip-Rooted.
Rond Rose Hatif.Vil.
Bulb spherical, or a little flattened,—often bursting or cracking longitudinally before attaining its full dimensions; skin deep scarlet; flesh rose-colored, crisp, mild, and pleasant; neck small; leaves few in number, and of smaller size than those of the common Scarlet Turnip-rooted. Season quite early,—two or three days in advance of the last named.
As a variety for forcing, it is considered one of the best; but the small size of the leaves renders it inconvenient for bunching, and it is consequently less cultivated for the market than many other sorts.
Extensively grown in the vicinity of Paris.
Early White Turnip-Rooted.
Rond Blanc Hatif.Vil.
Skin and flesh white; form similar to that of the Scarlet Turnip-rooted. It is, however, of smaller size, and somewhat earlier. An excellent sort, and much cultivated.
Gray Olive-Shaped.
Form similar to the Scarlet Olive-shaped. Skin gray; flesh white, crisp, and well flavored.
Gray Turnip-Rooted.
Gray Summer. Round Brown.Trans.
The form of this variety may be called round, though it is somewhat irregular in shape. It grows large, and often becomes hollow. It should, therefore, be used while young, or when not more than an inch or an inch and a half in diameter. The outside coat is mottled with greenish-brown, wrinkled, and often marked with transverse white lines. The flesh is mild, not so solid as that of many varieties, and of a greenish-white color. The leaves are similar to those of the Yellow Turnip-rooted, growing long and upright, with green footstalks. Half early, and a good variety for summer use.
Long Purple.Thomp.
Root long, a large portion growing above ground; skin deep purple; flesh white, and of good flavor.
The seed-leaves, which are quite large, are used as a small salad. The variety is early, and good for forcing. When the green tops are required for salading, the seeds should be sown in drills, as mustard or cress.
Long Salmon.Trans.
Long Scarlet Salmon.
Long Scarlet Radish.Long ScarletRadish.
This variety has been considered synonymous with the Long Scarlet; but it is really a distinct sort. The neck of the root rises about an inch above the ground, like that of the Scarlet, but it is of a paler red; and this color gradually becomes lighter towards the middle, where it is a pale-pink or salmon color. From the middle, the color grows paler downwards, and the extremity of the root is almost white. In shape and size, this Radish differs nothing from the Scarlet; nor does it appear to be earlier, or to possess any qualities superior to the Scarlet Radish, the beauty of which, when well grown, exceeds that of any other Long Radish.
Long Scarlet.Thomp.
Early Scarlet Short-top. Early Frame.
Root long, a considerable portion growing above the surface of the ground,—outside, of a beautiful, deep-pink color, becoming paler towards the lower extremity; flesh white, transparent, crisp, and of good flavor, having less pungency than that of the Scarlet Turnip; leaves small, but larger than those of the last-named variety.
When of suitable size for use, the root measures seven or eight inches in length, and five-eighths or three-fourths of an inch in diameter at its largest part.
The Long Scarlet Radish, with its sub-varieties, is more generally cultivated for market in the Eastern, Middle, and Western States, than any other, or perhaps even more than all other sorts. It is very extensively grown about London, and is everywhere prized, not only for its fine qualities, but for its rich, bright color. It is also one of the hardiest of the Radishes; and is raised readily in any common frame, if planted as early as February.
Olive Scarlet Radish..Olive ScarletRadish.
Olive-Shaped Scarlet.
Oblong Rose-colored.Thomp.
Bulb an inch and a half deep, three-fourths of an inch in diameter, oblong, somewhat in the form of an olive, terminating in a very slim tap-root; skin fine scarlet; neck small; leaves not very numerous, and of small size; flesh rose-colored, tender, and excellent. Early, and well adapted for forcing and for the general crop.
Purple Turnip-Rooted.
This is a variety of the Scarlet Turnip-rooted; the size, form, color, and quality being nearly the same. The skin is purple. It is considered a few days earlier than the last named.
Scarlet Turnip-Rooted.
Scarlet Turnip-Rooted.ScarletTurnip-Rooted.
Crimson Turnip-rooted.
Bulb spherical; when in its greatest perfection, measuring about an inch in diameter; skin fine, deep scarlet; flesh white, sometimes stained with red; leaves rather large and numerous.
The variety is early, and deserves more general cultivation, not only on account of its rich color, but for the crisp and tender properties of its flesh. It is much esteemed in England, and is grown extensively for the London market.
Small, Early, Yellow Turnip-Rooted.
Bulb of the size and form of the Scarlet Turnip-rooted; skin smooth, yellow; flesh white, fine-grained, crisp, and rather pungent; foliage similar to that of the scarlet variety; season ten or fifteen days later.
White, Crooked.
Tortillée Du Mans.Vil.
Root very long; when suitable for use, measuring twelve inches and upwards in length, and an inch in diameter, nearly cylindrical, often irregular, and sometimes assuming a spiral or cork-screw form; skin white and smooth; flesh white, not so firm as that of most varieties, and considerably pungent; leaves very large.
White Turnip-Rooted.
Bulb of the form and size of the Scarlet Turnip-rooted; skin white; flesh white and semi-transparent. It possesses less piquancy than the Scarlet, but is some days later.
Yellow Turnip-Rooted.Trans.
Yellow Summer.
Bulb nearly spherical, but tapering slightly towards the tap-root, which is very slender. It grows large,—to full four inches in diameter, when old; but should be eaten young, when about an inch in diameter. The flesh is mild, crisp, solid, and quite white. The skin is of a yellowish-brown color; and the leaves grow long and upright, with green footstalks.
Half early, and well adapted for summer cultivation.
Long White.
White Italian. Naples. White Transparent.
Root long and slender, nearly of the size and form of the Long Scarlet; skin white,—when exposed to the light, tinged with green; flesh white, crisp, and mild.
It is deserving of cultivation, not only on account of its excellent qualities, but as forming an agreeable contrast at table when served with the red varieties.
Long White Purple-Top.
A sub-variety of the Long White; the portion of the root exposed to the light being tinged with purple. In size and form, it differs little from the Long Scarlet.
New London Particular.
Wood's Frame.
This is but a sub-variety of the Long Scarlet; the difference between the sorts being immaterial. The color of theNew London Particular is more brilliant, and extends farther down the root. It is also said to be somewhat earlier.
Oblong Brown.Trans.
The Oblong Brown Radish has a pear-shaped bulb, with an elongated tap-root. It does not grow particularly large; and, being hardier than most varieties, is well adapted for use late in the season. The outside is rough and brown, marked with white circles; the flesh is piquant, firm, hard, and white; the leaves are dark green, and rather spread over the ground; the footstalks are stained with purple.
Autumn and Winter Radishes.
These varieties may be sown from the 20th of July to the 10th of August; the soil being previously made rich, light, and friable. Thin out the young plants from four to six inches apart; and, in the absence of rain, water freely. During September and October, the table may be supplied directly from the garden. For winter use, the roots should be harvested before freezing weather, and packed in earth or sand, out of danger from frost. Before being used, they should be immersed for a short time in cold water.
To raise Seed.—Seeds of the Winter Radishes are raised by allowing the plants to remain where they were sown. As fast as they ripen, cut the stems; or gather the principal branches, and spread them in an open, airy situation, towards the sun, that the pods, which are quite tough in their texture, may become so dry and brittle as to break readily, and give out their seeds freely.
Use.—All the kinds are used as salad, and are served in all the forms of the spring and summer radishes.
Varieties.—
Black Spanish.Trans.
Bulb ovoid, or rather regularly pear-shaped, with a long tap-root. At first the root is slender, and somewhat cylindrical in form: but it swells as it advances in age, and finally attains a large size; measuring eight or ten inches in length, and three or four inches in diameter. The outside is rough, and nearly black; the flesh is pungent, firm, solid, and white; the leaves are long, and inclined to grow horizontally; the leaf-stems are purple. It is one of the latest, as well as one of the hardiest, of the radishes; and is considered an excellent sort for winter use.
Large Purple Winter.Trans.
Purple Spanish.
The Large Purple Winter Radish is a beautiful variety, derived, without doubt, from the Black Spanish; and may therefore be properly called the Purple Spanish. In shape and character, it much resembles the Black Spanish: but the outside, when cleaned, is of a beautiful purple, though it appears black when first drawn from the earth; and the coat, when cut through, shows the purple very finely. The footstalks of the leaves have a much deeper tinge of purple than those of the other kinds.
Long Black Winter.
A sub-variety of the Black Spanish. Root long and tapering. With the exception of its smaller size, much resembling a Long Orange Carrot.
Long-Leaved White Chinese.Vil.
Root fusiform, sometimes inversely turbinate, about five inches in length, and an inch in diameter; skin white, and of fine texture; flesh fine-grained, crisp, and though somewhat pungent, yet milder flavored than that of the Black Spanish; leaves large, differing from most other varieties in not being lobed, or in being nearly entire on the borders. Its season is nearly the same as that of the Rose-colored Chinese. The plants produce but few seeds.
Purple Chinese.
A sub-variety of the Scarlet, with little variation except in color; the size, quality, and manner of growth, being nearly the same.
Rose-colored Chinese.Vil.
Scarlet Chinese Winter.
Bulb rather elongated, somewhat cylindrical, contracted abruptly to a long, slender tap-root; size full medium,—average specimens measuring about five inches in length, and two inches in diameter at the broadest part; skin comparatively fine, and of a bright rose-color; flesh firm, and rather piquant; leaves large,—the leaf-stems washed with rose-red. Season between that of the Gray Summer and that of the Black Spanish.
Winter White Spanish.
Autumn White. Blanc d'Augsbourg.Vil.
Root somewhat fusiform, retaining its diameter for two-thirds the length, sharply conical at the base, and, when well grown, measuring seven or eight inches in length by nearly three inches in its fullest diameter; skin white, slightly wrinkled, sometimes tinged with purple where exposed to the sun; flesh white, solid, and pungent, though milder than that of the Black Spanish. It succeeds best, and is of the best quality, when grown in light sandy soil. Season intermediate.
The Rampion is a biennial plant, indigenous to the south of Europe, and occasionally found in a wild state in England. The roots are white, fusiform, fleshy, and, in common withthe other parts of the plant, abound in a milky juice; the lower or root leaves are oval, lanceolate, and waved on the borders; the upper leaves are long, narrow, and pointed. Stem eighteen inches or two feet in height, branching; flowers blue, sometimes white, disposed in small, loose clusters about the top of the plant, on the ends of the branches. The seeds are oval, brownish, and exceedingly small; upwards of nine hundred thousand being contained in an ounce. They retain their germinative property five years.
The plant flowers in July of the second year, and the seeds ripen in autumn. There is but one variety.
Soil and Cultivation.—"Rampion prefers a rich, free, and rather light soil, in a shady situation. It is raised from seed, which should be sown where the plants are to remain, as they do not bear transplanting well. The sowing may be made in April, May, or the beginning of June: but sometimes plants from very early sowings are liable to run up to seed; and, when this is the case, the roots become tough, and unfit for use. The ground should be well dug, and raked as fine as possible. The seed may then be sown either broadcast or in drills, six inches apart, and about one-fourth of an inch deep. As the seeds are very small, it is advisable to mix them with fifteen or twenty times their bulk of fine sand, in order to secure their even distribution in the drills, and to prevent the plants from coming up too closely. The seed should only be very slightly covered with fine earth; and the seed-bed ought to be frequently watered with a fine-rosed watering-pot till the plants come up, which will be in about a fortnight.
"When the young plants are about one inch high, they should be thinned out to four inches apart. After this, no further care is necessary than to water frequently, and to keep the ground free of weeds."—Thomp.
Taking the Crop.—The roots will be fit for use from October till April. They may be taken from the ground for immediate use; or a quantity may be taken up in autumn,before the closing-up of the ground, and packed in sand, for use during the winter.
To raise Seed.—Leave or transplant some of the best yearling plants, and they will produce an abundance of seed in autumn.
Use.—The roots have a pleasant, nut-like flavor; and are generally eaten in their crude state as a salad. "The leaves, as well as the roots, are occasionally used in winter salads."
The Ruta-baga, or Swede Turnip, is supposed by De Candolle to be analogous to the Kohl Rabi; the root being developed into a large, fleshy bulb, instead of the stem. In its natural state, the root is small and slender; and the stem smooth and branching,—not much exceeding two feet in height.
The bulbs, or roots, are fully developed during the first year. The plant flowers, and produces its seeds, the second year, and then perishes. Although considered hardy,—not being affected by even severe frosts,—none of the varieties will withstand the winters of the Northern or Middle States in the open ground. The crop should therefore be harvested in October or November, and stored for the winter, out of danger from freezing. Most of the sorts now cultivated retain their freshness and solidity till spring, and some even into the summer; requiring no particular care in their preservation, other than that usually given to the carrot or the potato.
Soil and Cultivation.—All the varieties succeed best in a deep, well-enriched, mellow soil; which, previous to planting,should be very deeply ploughed, and thoroughly pulverized by harrowing or otherwise. Some practise ridging, and others sow in simple drills. The ridges are usually formed by turning two furrows against each other; and, being thus made, are about two feet apart. If sown in simple drills, the surface should be raked smooth, and the drills made from sixteen to eighteen inches apart; the distance to be regulated by the strength of the soil.
Seed and Sowing.—About one pound of seed is usually allowed to an acre. Where the rows are comparatively close, rather more than this quantity will be required; while three-fourths of a pound will be amply sufficient, if sown on ridges, or where the drills are eighteen inches apart. The sowing may be made from the middle of May to the 25th of July; the latter time being considered sufficiently early for growing for the table, and by some even for stock. Early sowings will unquestionably give the greatest product; while the later-grown bulbs, though of smaller dimensions, will prove of quite as good quality for the table.
To raise Seeds.—Select the smoothest and most symmetrical bulbs, and transplant them in April, two feet asunder, sinking the crowns to a level with the surface of the ground.
The seeds are very similar to those of the common garden and field turnip, and will keep from five to eight years.
Varieties.—The varieties are as follow:—
Ashcroft.
Bulb of medium size, ovoid, very smooth and symmetrical; neck very short, or wanting. Above ground, the skin is purple; below the surface, yellow. Flesh yellow, very solid, fine-grained, and of excellent flavor. It forms its bulb quickly and regularly; keeps in fresh and sound condition until May or June; and well deserves cultivation, either for agricultural purposes or for the table.
Common Purple-Top Yellow.Common Purple-TopYellow.
Common Purple-Top Yellow.
An old and long-cultivated sort, from which, in connection with the Green-top, have originated most of the more recent and improved yellow-fleshed varieties. Form regularly egg-shaped, smooth, but usually sending out a few small, straggling roots at its base, near the tap-root; neck short; size rather large,—usually measuring six or seven inches in depth, and four or five inches in its largest diameter; skin purple above ground,—below the surface, yellow; flesh yellow, of close, firm texture, and of good quality. It is very hardy; forms its bulb promptly and uniformly; and in rich, deep soils, yields abundantly. For thin and light soils, some of the other varieties should be selected.
Early Stubble.
Bulb round, smooth, and regular. The skin, where exposed to light and air, is of a brownish-green; but, where covered by the soil, yellow. The flesh is firm, and well flavored.
The Early Stubble is recommended as forming its bulbs quickly and uniformly, and as being well adapted for late sowing. It yields abundantly; keeps well; is a good sort for the table; and, in some localities, is preferred to the Common Yellow for cultivation for farm purposes.
Green-Top Yellow.
In form and foliage, this variety resembles the Common Purple-top; but usually attains a larger size when grown insimilar situations. Skin, above the surface of the soil, green; below ground, yellow. The flesh is solid, sweet, and well flavored, but inferior to that of the Purple-top. It keeps well, is of fair quality for the table, and, on account of its great productiveness, one of the best of all varieties for growing for feeding stock.
Green-Top White.
Bulb turbinate, smooth, and symmetrical. The skin above ground is of a fine, clear, pea-green; often browned or mellowed where exposed to the direct influence of the sun: below the surface of the ground, it is uniformly white. The flesh is also white, comparatively solid, very sweet, and of fair quality for table use. It differs from the Purple-top White, not only in color, but in size and quality; the bulbs being larger, and the flesh not quite so firm or well flavored.
The Green-top White is productive; continues its growth till the season has far advanced; is little affected by severe weather; and, when sown in good soil, will yield an agricultural crop of twenty-five or thirty tons to an acre.
Laing's Improved Purple-Top.Law. and Gen. Farmer.
This variety differs from most, if not all, of the varieties of Swedish turnips, in having entire cabbage-like leaves, which, by their horizontal growth, often nearly cover the surface of the ground. In form, hardiness, and quality, it is fully equal to any of the other sorts. Growing late in the autumn, it is not well adapted to a climate where the winter commences early. It has little or no tendency to run to seed in the fall; and even in the spring, when set out for seed, it is a fortnight later in commencing this function than other varieties of Ruta-bagas. It requires good land, in high condition; and, under such circumstances, will yield abundantly, and is worthy of cultivation. The bulb, when well grown, hasan almost spherical form; a fine, smooth skin, purple above ground, yellow below, with yellow, solid, and well-flavored flesh.
Purple-Top White.
Bulb oblong, tapering toward the lower extremity, five or six inches in diameter, seven or eight inches in depth, and less smooth and regular than many of the yellow-fleshed varieties. The skin is of a clear rich purple, where it comes to air and light, but, below the ground, pure white; flesh white, very solid and fine-grained, sugary, and well flavored.
The variety is hardy, productive, keeps remarkably well, is good for table use, and may be profitably grown for agricultural purposes. Upwards of twenty-eight tons, or nine hundred and sixty bushels, have been raised from an acre.
River's.
Root regularly turbinate, or fusiform, of full medium size, smooth, and with few small or fibrous roots; neck two inches long; skin, above ground, green, washed with purplish-red where most exposed to the sun,—below ground, yellow; flesh yellow, firm, sweet, and well flavored. Esteemed one of the best, either for stock or the table. Keeps fresh till May or June.
Skirving's Purple-Top.
Skirving's Improved Purple-top. Skirving's Liverpool. Southold Turnip, of some localities.
Bulb ovoid, or regularly turbinate, and rather deeper in proportion to its diameter than the common Purple-top Yellow; surface remarkably smooth and even, with few fibrous roots, and seldom deformed by larger accidental roots, although, in unfavorable soils or seasons, a few coarse roots are put forth in the vicinity of the tap-root; size full medium,—five to seven inches in length, and four or five inches in diameter. Sometimes, when sown early in good soil, and harvested late, the average will considerably exceed thesedimensions. Neck short, but, when grown in poor soil, comparatively long; skin, above ground, fine, deep purple,—below ground, yellow,—the colors often richly blending together at the surface; flesh yellow, of solid texture, sweet, and well flavored.
This variety was originated by Mr. William Skirving, of Liverpool, Eng. In this country it has been widely disseminated, and is now more generally cultivated for table use and for stock than any other of the Swede varieties. The plants seldom fail to form good-sized bulbs. It is a good keeper; is of more than average quality for the table; and long experience has proved it one of the best sorts for cultivation on land that is naturally shallow and in poor condition. On soils in a high state of cultivation, upwards of nine hundred bushels have been obtained from an acre.
In sowing, allow twenty inches between the rows, and thin to ten or twelve inches in the rows.
Sweet German.Sweet German.
Sweet German.
Bulb four or five inches in diameter, six or seven inches in depth, turbinate, sometimes nearly fusiform. In good soil and favorable seasons, it is comparatively smooth and regular; but, under opposite conditions, often branched and uneven. Neck two or three inches in length; skin greenish-brown above ground, white beneath; flesh pure white, of extraordinary solidity, very sweet, mild, and well flavored.
It retains its solidity and freshness till spring, and often at midsummer has no appearance of sponginess or decay. As a table variety, it must be classed as one of the best, and is recommended for general cultivation.
White French.White French.
White French.
Long White French.
The roots of this variety are produced entirely within the earth. They are invariably fusiform; and, if well grown, measure four or five inches in diameter, and from eight to ten inches in length. Foliage not abundant, spreading; skin white; flesh white, solid, mild, sweet, and delicate. It is not so productive as some other varieties, and is therefore not so well adapted to field culture; but for table use it is surpassed by few, if any, of its class.
A rough-leaved, fusiform-rooted variety of the common garden-turnip: is known by the name of "White French" in many localities; but, according to the most reliable authority, that name has not only long been used in connection with, but properly belongs to, the white turnip above described.
The Salsify is a hardy biennial plant, and is principally cultivated for its roots, the flavor of which resembles that of the oyster; whence the popular name.
The leaves are long and grass-like, or leek-like; the roots are long and tapering, white within and without, and, when grown in good soil, measure twelve or fourteen inches in length, and rather more than an inch in diameter at the crown.
Soil and Cultivation.—The Oyster-plant succeeds best in a light, well-enriched, mellow soil; which, previous to sowing the seeds, should be stirred to the depth of twelve or fifteen inches. The seeds should be sown annually, in the same manner and at the same time as the seeds of the carrot and parsnip. Make the drills fourteen inches apart; cover the seeds an inch and a half in depth; and thin, while the plants are young, to four or five inches asunder.
Early sowings succeed best; as the seeds, which are generally more or less imperfect, vegetate much better when the earth is moist than when dry and parched, as it is liable to become when the season is more advanced. Cultivate in the usual manner during the summer; and, by the last of September or beginning of October, the roots will have attained their full growth, and be ready for use. The plants will sustain no injury during the winter, though left entirely unprotected in the open ground; and the table may be supplied directly from the garden, whenever the frost will admit of their removal. A portion of the crop should, however, be taken up in autumn, and stored in the cellar, like other roots; or, which is perhaps preferable, packed in earth or sand. Roots remaining in the ground may be drawn for use till April, or until the plants have begun to send up their stalks for flowering.
Seeds,—production and quantity.—For the production of seeds, allow a few plants to remain during the winter in the open ground where they were sown. They will blossom in June and July. When fully developed, the stem is about three feet in height, cylindrical, and branching. The flowers are large, of a very rich violet-purple, and expand only by day and in comparatively sunny weather. As the flowers are put forth in gradual succession, so the heads of seeds are ripened at intervals, and should be cut as they assume a brownish color.
The seeds are brownish,—lighter or darker as they areless or more perfectly matured,—long and slender, furrowed and rough on the sides, tapering to a long, smooth point at the top, often somewhat bent or curved, and measure about five-eighths of an inch in length. They will keep four years.
An ounce contains three thousand two hundred seeds, and will sow a row eighty feet in length. Some cultivators put this amount of seed into a drill of sixty feet; but if the seed is of average quality, and the season ordinarily favorable, one ounce of seed will produce an abundance of plants for eighty or a hundred feet.
Use.—The roots are prepared in various forms; but, when simply boiled in the manner of beets and carrots, the flavor is sweet and delicate. The young flower-stalks, if cut in the spring of the second year and dressed like asparagus, resemble it in taste, and make an excellent dish.
The roots are sometimes thinly sliced, and, with the addition of vinegar, salt, and pepper, served as a salad. They are also recommended as being remedial or alleviating in cases of consumptive tendency.
There is but one species or variety now cultivated.
In its natural state, this is a perennial plant; but, when cultivated, it is generally treated as an annual or as a biennial. The roots are nearly white, fleshy, long, and tapering in their general form, and, if well grown, measure twelve or fifteen inches in length, and an inch in diameter at the crown. When cut or bruised, or where the fibrous roots are broken or rubbed off, there exudes a thick, somewhat viscous fluid, nearly flavorless, and of a milk-white color. The leaf islarge, often measuring a foot or more in length, and three inches in diameter, somewhat variegated with green and white, deeply lobed; the lobes or divisions toothed, and the teeth terminating in sharp spines, in the manner of the leaves of many species of thistles. When in flower, the plant is about three feet in height. The flowers, which are put forth singly, are of an orange-yellow, and measure an inch and a half in diameter. The seeds are flat, and very thin, membranous on the borders, of a yellowish color, and retain their vitality three years. An ounce contains nearly four thousand seeds.
Soil and Cultivation.—Any good garden loam is adapted to the growth of the Scolymus. It should be well and deeply stirred as for other deep-growing root crops. The seeds should be sown from the middle of April to the 10th of May, in drills an inch deep, and fourteen inches asunder. Thin the young plants to five inches distant in the rows; and, during the summer, treat the growing crop as parsnips or carrots.
Use.—It is cultivated exclusively for its roots, which are usually taken up in September or October, and served at table, and preserved during the winter, in the same manner as the Salsify, or Oyster-plant. They have a pleasant, delicate flavor; and are considered to be not only healthful, but remarkably nutritious.
This is a hardy perennial plant, introduced from the south of Europe, where it is indigenous. The root is tapering, and comparatively slender,—when well developed, measuring about a foot in length, and an inch in diameter near the crown, or at the broadest part; skin grayish-black, coarse, somewhat reticulated, resembling the roots of some species oftrees; flesh white; leaves long, ovate, broadest near the end, and tapering sharply to the stem. They are also more or less distinctly ribbed, and have a few remote teeth, or serratures, at the extremities. When in flower, the plant measures about four feet in height; the stalk being nearly cylindrical, slightly grooved or furrowed, smooth, and branched towards the top. The flowers are large, terminal, yellow; the seeds are whitish, longer than broad, taper towards the top, and retain their vitality two years. An ounce contains about two thousand five hundred seeds.
Soil and Culture.—Though a perennial, it is generally cultivated as an annual or biennial, in the manner of the carrot or parsnip. Thompson says, "It succeeds best in a light, deep, free soil and an open situation. It is raised from seed, which may be sown in drills one foot apart, covering with soil to the depth of half an inch. As it is apt to run to seed the same year in which it is sown, and consequently to become tough and woody," the planting should not be made too early, particularly in the warmer sections of the country. A second sowing may be made about four weeks from the first, "as a precautionary measure, in case the plants of the first sowing should run. The young plants, when three or four inches high, should be thinned out to eight inches asunder in the rows. Towards the middle or last of September, the roots will have attained sufficient size to be drawn for immediate use: others will come in for use in October and November. In the latter month, they will be in perfection; and, before the closing-up of the ground, a quantity may be taken up, and stored in sand for the winter. When the ground is open, the roots may be drawn from time to time, as required for immediate use. About the middle of April, the roots remaining in the ground will begin to run to flower; after which they soon become hard, woody, and unfit for the table. Before this takes place, however, they may be taken up, and stored in sand, where they may be kept for use till May or June."
To raise Seed.—Allow a few well-grown plants to remain in the ground during winter; or select a few good-sized roots from those harvested in autumn, and reset them in April, about eighteen inches apart, covering them to the crowns. The seed will ripen at the close of the summer or early in autumn. Seed saved from plants of the growth of two seasons is considered best; that produced from yearling plants being greatly inferior.
Use.—It is cultivated exclusively for its roots; no other portion of the plant being employed in domestic economy. The flesh of these is white, tender, sugary, and well flavored. They are boiled in the manner of the parsnip, and served plain at the table; or they may be cooked in all the forms of salsify or scolymus. Before cooking, the outer, coarse rind should be scraped off, and the roots soaked for a few hours in cold water for the purpose of extracting their bitter flavor.
Skirret is a hardy perennial, and is cultivated for its roots, which are produced in groups, or bunches, joined together at the crown or neck of the plant. They are oblong, fleshy, of a russet-brown color without, white within, very sugary, and, when well grown, measure six or eight inches in length, and nearly an inch in diameter.
The leaves of the first year are pinnate, with seven or nine oblong, finely toothed leaflets. When fully developed, the plant measures from three to five feet in height; the stem being marked with fine, parallel, longitudinal grooves, or lines. The flowers are small, white, and are produced in umbels at the extremities of the branches. The seeds, eight thousand of which are contained in an ounce, are oblong, of a greenish-gray color, and closely resemble those of the common caraway. They will keep but two years; and, even when newly grown, sometimes remain in the ground four or five weeks before vegetating.
Soil and Culture.—Skirret succeeds best in light, mellow soil, and is propagated by suckers, or seeds. The best method is to sow the seeds annually, as, when grown from slips, or suckers, the roots are liable to be dry and woody; the seeds, on the contrary, producing roots more tender, and in greater perfection.
Sow the seeds in April, in drills one foot apart, and about an inch in depth; thin to five or six inches; and, in September, some of the roots will be sufficiently grown for use. Those required for winter should be drawn before the closing-up of the ground, and packed in sand.
To propagate by Slips, or Suckers.—In the spring, remove the required number of young shoots, or sprouts, from the side of the roots that have remained in the ground during winter, not taking any portion of the old root in connection with the slips; and set them in rows ten inches asunder, and six inches apart in the rows. They will soon strike, and produce roots of suitable size for use in August or September.
To raise Seeds.—The plants that have remained in the ground during the winter, if not disturbed, will send up stalks as before described, and ripen their seeds at the close of the summer. Two or three plants will yield all the seeds ordinarily required for a single garden.
Use.—The roots were formerly much esteemed, but are now neglected for those greatly inferior. When cooked and served as salsify or scorzonera, they are the whitest and sweetest of esculent roots, and afford a considerable portion of nourishment.
There are no varieties.
The Sweet Potato is indigenous to both the East and West Indies. Where its growth is natural, the plant is perennial; but, in cultivation, it is always treated as an annual. The stem is running or climbing, round and slender; the leaves are heart-shaped and smooth, with irregular, angular lobes; the flowers, which are produced in small groups of three or four, are large, bell-shaped, and of a violet or purple color; the seeds are black, triangular, and retain their vitality two or three years,—twenty-three hundred are contained in an ounce.
The plants rarely blossom in the Northern or Middle States, and the perfect ripening of the seeds is of still more rare occurrence. The latter are, however, never employed in ordinary culture; and are sown only for the production of new varieties, as is sometimes practised with the common potato.
Soil, Planting, and Cultivation.—In warm climates, the Sweet Potato is cultivated in much the same manner as the common potato is treated at the North. It succeeds best in light, warm, mellow soil, which should be deeply stirred and well enriched. The slips, or sprouts, may be set on ridges four feet apart, and fifteen inches from plant to plant; or in hills four or five feet apart in each direction, three plants being allowed to a hill. During the summer, give the vines ordinary culture; and late in September, or early in October, the tubers will have attained their growth, and be ready for harvesting. The slips, or sprouts, are generally obtained by setting the tubers in a hot-bed in March or April, and breaking off or separating the sprouts from the tubers as fast as they reach four or five inches in height or attain a suitablesize for transplanting. In favorable seasons, the plucking may be repeated three or four times. In setting out the slips, the lower part should be sunk from one-third to one-half the entire length; and, if very dry weather occurs, water should be moderately applied.
Keeping.—The essentials for the preservation of Sweet Potatoes are dryness and a warm and even temperature. Where these conditions are not supplied, the tubers speedily decay. By packing in dry sand, and storing in a warm, dry room, they are sometimes preserved in the Northern States until the time of starting the plants in spring.
Varieties.—Though numerous other varieties, less marked and distinctive, are described by different authors, and are catalogued by gardeners and seedsmen, the principal are as follow:—
Kentucky Early Red.Murray.
Red Nansemond.
Tubers red, or purplish-red, of medium size; flesh yellow, dry, sweet, and of good quality. A very prolific, hardy variety; recommended as the best red Sweet Potato for Northern culture.
Large White.
Patate-blanche of the French.
Tubers from six to ten inches in length,—thickest at the middle, where they measure from two to nearly three inches in diameter; weight from six ounces to a pound and upwards; skin dusky white; flesh nearly white, but with a shade of yellow. Not so fine-grained or so sweet as the Yellow or Purple, but quite farinaceous and well flavored.
It requires a long season in order to its full development; but, being remarkably hardy, it will succeed well in any of the Middle States, and attain a fair size in the warmer sections of New England.
Nansemond.
Yellow Nansemond.
A variety said to have originated in Nansemond County, Va.; whence the name. Tubers large, yellow, swollen at the middle, and tapering to the ends; flesh yellow, dry, unctuous, sweet, and well flavored.
It is early fit for the table; matures in short seasons; is very productive; succeeds well in almost any tillable soil; and, having been long acclimated, is one of the best sorts for cultivation at the North,—very good crops having been obtained in Maine and the Canadas.
Purple-Skinned.
New-Orleans Purple. Patate violette.Vil.
Tubers swollen at the middle, and tapering in each direction to a point,—measuring, when well grown, from seven to nine inches in length, and from two to three inches in diameter; skin smooth, reddish-purple; flesh fine-grained, sugary, and of excellent quality. The plants attain a remarkable length, and the tubers are rarely united about the neck as in most other varieties.
The Purple-skinned is early and productive, but keeps badly. It would probably succeed much better in cool climates than either the White or the Yellow. It is much grown in the vicinity of Paris.
Red-Skinned, or American Red.
Tubers fusiform, long, and comparatively slender,—the length often exceeding twelve inches, and the diameter rarely above two inches; weight from three to ten ounces; skin purplish-red, smooth and shining; flesh yellow, very fine-grained, unctuous, sugary, and farinaceous; plant long and slender.
This variety is early, quite hardy, very productive, and excellent, but does not keep so well as the yellow or white sorts. It is well adapted for cultivation in the cooler sections of the United States; where, in favorable seasons, the crop has proved as certain, and the yield nearly as abundant, as that of the common potato.
Rose-Colored.Vil.
Tubers somewhat ovoid, or egg-shaped, often grooved, or furrowed, and of extraordinary size. Well-grown specimens will measure eight or nine inches in length, and four inches or more in diameter; frequently weighing two and a half, and sometimes greatly exceeding three pounds. Skin rose-colored, shaded or variegated with yellow; flesh sweet, of a pleasant, nut-like flavor, but less soft or unctuous than that of the other varieties.
It is hardy, remarkably productive, and, its excellent keeping properties considered, one of the best sorts for cultivation.
Yellow-Skinned.
Yellow Carolina.
Tubers from six to ten inches in length, thickest at the middle, where they measure from two to three inches in diameter, and pointed at the extremities; weight varying from four to twelve ounces and upwards; skin smooth, yellow; flesh yellow, fine-grained, unctuous, and remarkably sugary,—surpassing, in this last respect, nearly all other varieties. Not so early as the Red-skinned or the Purple.
When grown in the Southern States, it yields well; perfectly matures its crop; and, in color and flavor, the tubers will accord with the description above given. When grown in the Middle States, or in the warmer parts of New England, it decreases in size; the tubers become longer and more slender; the color, externally and internally, becomes muchpaler, or nearly white; and the flesh, to a great extent, loses the fine, dry, and sugary qualities which it possesses when grown in warm climates.
Perennial; stem about six feet high,—climbing, slender, four-sided, smooth, and of a clear green color; flowers rather large, in bunches, of a fine carmine rose-color, and somewhat fragrant; pod smooth; seeds rather large, oblong, a little angular, of a brown color, spotted with black; root spreading, furnished with numerous blackish, irregularly shaped tubers, which are generally from an ounce to three ounces in weight.
The roots are very farinaceous, and, when cooked, are highly esteemed. In taste, they somewhat resemble roasted chestnuts. Where the roots are uninjured by the winter, the plant increases rapidly, and is liable to become a troublesome inmate of the garden.
This is a perennial plant from Peru, and deserves mention as a recently introduced esculent. It produces an abundance of handsome yellow and red tubers, about the size of small pears; the taste of which is not, however, very agreeable. On this account, a particular mode of treatment has been adopted in Bolivia, where, according to M. Decaisne, they are treated in the following manner:—
The tubers designated "Ysano," at La Paz, require to be prepared before they are edible. Indeed, when prepared like potatoes, and immediately after being taken up, their taste is very disagreeable. But a mode of making them palatable was discovered in Bolivia; and the Ysano has there become, if not a common vegetable, at least one which is quite edible. The means of making them so consists in freezing them after they have been cooked, and they are eaten when frozen. In this state it is said that they constitute an agreeable dish, and that scarcely a day passes at La Paz without two lines of dealers being engaged in selling the Ysano, which they protect from the action of the sun by enveloping it in a woollen cloth, and straw. Large quantities are eaten sopped in treacle, and taken as refreshment during the heat of the day.
Propagation and Culture.—The plant may be propagated by pieces of the tubers, in the same manner as potatoes; an eye being preserved on each piece. The sets should be planted in April or May, according to the season, about four feet apart, in light, rich soil. The stems may be allowed to trail along the ground, or pea-sticks may be placed for their support. In dry soils and seasons, the former method should be adopted; in those which are moist, the latter. The tubers are taken up in October, when the leaves begin to decay, and stored in sand.
The common Turnip is a hardy, biennial plant, indigenous to Great Britain, France, and other parts of Europe. The roots of all the varieties attain their full size during the first year. The radical leaves are hairy and rough, and are usually lobed, or lyrate; but, in some of the sorts, nearly spatulate,with the borders almost entire. The flowers are produced in May and June of the second year, and the seeds ripen in July; the flower-stalk rises three feet or more in height, with numerous branches; the leaves are clasping, and much smoother and more glaucous than the radical leaves of the growth of the previous year; the flowers are yellow, and are produced in long, loose, upright, terminal spikes; the seeds are small, round, black, or reddish-brown, and are very similar, in size, form, and color, in the different varieties,—ten thousand are contained in an ounce, and they retain their vitality from five to seven years.
Propagation and Culture.—All the sorts are propagated by seeds; which should be sown where the plants are to remain, as they do not generally succeed well when transplanted. Sowings for early use may be made the last of April, or beginning of May; but as the bulbs are seldom produced in perfection in the early part of the season, or under the influence of extreme heat, the sowing should be confined to a limited space in the garden. The seeds may be sown broadcast or in drills: if sown in drills, they should be made about fourteen inches apart, and half an inch in depth. The young plants should be thinned to five or six inches asunder. For a succession, a few seeds may be sown, at intervals of a fortnight, until the last week in July; from which time, until the 10th of August, the principal sowing is usually made for the winter's supply. In the Middle States, and the warmer portion of New England, if the season is favorable, a good crop will be obtained from seed sown as late as the last week in August.
Harvesting.—Turnips for the table may be drawn directly from the garden or field until November, but must be harvested before severe freezing weather; for, though comparatively very hardy, few of the varieties will survive the winters of the Northern States in the open ground.
Seed.—As the various kinds readily hybridize, or intermix, only one variety should be cultivated in the same neighborhood for seed. Select the best-formed bulbs, and transplant them out in April, in rows two feet apart, and one foot apart in the rows, just covering the crowns with earth, or leaving the young shoots level with the surface of the ground.
An ounce of seed will sow eight rods of land, and a pound will be sufficient for an acre.
Varieties.—The varieties are numerous, as follow:—
Altrincham.Law.
Yellow Altrincham. Altringham.
This is a yellow-fleshed, field variety, of rather less than average size. The bulb, however, is of a fine, globular shape, with a light-green top, very small neck and tap-root, and possessed of considerable solidity.
Border Imperial.
Border Imperial Purple-top Yellow.
Bulb five or six inches in diameter, nearly spherical, sometimes flattened, and usually very smooth and symmetrical; skin yellow, the upper surface of a bright purple; flesh yellow, firm, and sugary; leaves large.
The variety is of English origin, and is recommended for its earliness and great productiveness.
Chivas's Orange Jelly.Thomp.
Bulb of a handsome, round form, with a small top; the skin is pale orange; and the flesh yellow, juicy, sweet, and tender. It has very little fibre; so that, when boiled, it almost acquires the consistence of a jelly. It originated in Cheshire, Eng.