I i '
'fi ;
' :ifta
A \ ‘
f i f u h e l to m i r u n maturity will continue good forusc throughout winter, and in spring,
3692. B y sNps. “ Having some plants of last year’s raising, furnished with root-offscts, slip them off
t ^ m g only young outward slips, and not leaving any of the larger old roots adhering to th e detached
plant by dibWe, m rows from Gin. to 9 in. asunder. They will soon strike, and enlarge,
and div]de into offsets ; which, as well as the main roots, are eatable and come in for use in proper
3693.' To
autumn. e seed. Leave some old plants in the spring ; they will send up stalks, and ripen seed in
SüBSECT. 8. Scorzonera, or Viper’s Grass. — Scorzoncra hispánica L. (Lam. III.
®-); Pob/ff. Æqn. L. and Cichoràceoe 3. Scorzonére, or Salsafis
d Espagne, Fr. ; Skorzonere, Gcr. ; Skorzoneere, Dutch ; Scorza nera, Ital. ; and
Escorzanera, Span.
3694. The scorzonera is a hardy perennial, a native of Spain, the south of Fr.ance, and
Italy, cultivated in this country since 1,576. Tho stem rises 2 ft. or 3 ft. high, with a
few embracing leaves, and is branched at top ; the lowcr leaves arc linear, 8 in. or 9 in.
long, and end in a sharp point ; the flowers arc yellow, aud appear from Juno to
August. The root is carrot-shaped, about the thickness of one’s finger ; tapering gradually
to a fine point, and thus bearing some resemblance to the body of a viper.
360.';.^ Use. The outer rind being scraped off, th e root is steeped in w.atcr, In order to abstract a part
of Its bitter flavour. It is then boiled or stewed in th e manner of carrots or parsneps. T h e roots are
fit for use in August, and continue good till the following spring.
Z m . Culture . “ To have an annual supply, sow every year ; for although th e plant, as to its vegetable
life, be perennial, the root continuing only one season useful, it must be treated merely as abiennfal
The quantity of seed for a bed ft. by 10 ft., to be sown in drills ir>in. asunder, is 1 oz. Sow every
spring, a t tho end of March, or in April: follow with a secondary sowing in May. This root likes a
deep light soil. Allot an open compartment. Sow either broad-cast, and rake in evenly • or in small
drills, 12 in. or 15 in. asunder, and earth over half an inch or an inch deep. When th e young plants are
2 m . or 3 m. high, th in them to 6 in. or 8 in. distance. Clear out all weeds as they advance in growth
Th e plants having a free increase all summer, the roots will, some of them, be of .a moderate'’size to
begin taking up in August, others in September, but will not attain full growth till th e end of October
when, and during th e winter, they may be used as wanted : or some may be dug up in November and’
preserved in sand under cover, to be ready when the weather is severe. 7'he plants left in th e ground
continue useful all winter till the spring ; then those remaining undrawn shoot to stalk in Anril and
May, and become unlit for th e table.”
3697. To save seed. “ Leave some old plants in tho spring; which will shoot up in tall stems and
produce ripe seed in autumn.” (A b e rc rom b ie .)
(Eng. Bot.
Bocksbart, Gcr. ;
3698. The salsify is a hardy biennial, a native of England, but not veiy common.
The root is long and tapering, of a fleshy wliite substance ; the herb smooth, glaucous,
and rising 3 ft. or 4 ft. high. The leaves, as the trivial name imports, resemble those of
the leek ; the flowers are of dull purple colour, closing soon after mid-day ; the seed as
in other species of goat’s beard, is remarkable for haring attached to it a broad feathery
crown. It has taken place, in gardens, of the T. pratensis, which was cultivated in
Gerard’s and Pai-kinson’s time, but it is now entirely neglected.
3699. Use. The roots are boiled or stewed like currots, and have a mild, sweetish flavour; th e stalks
of year-old plants are sometimes cut in the spring, when about 4 in. or 5 in. high, and dressed like asna-
ragas. *
3700. Culture . “ Salsify is raised from seed, annually, in the spring; and for 30 ft. of drill, I oz of
seed IS sufficient. Allot an open situation. The soil should be light and mellow, full two spits deep
th a t the long tap-root may run dowm straight. Sowin March, April, and in May, for first and succession
crops, either broad-cast in beds, and rake in the seed, or in small drills, 8 in. or 10 in. asunder. The
plants are to remain where sown. When they are 2 in. or 3 in. high, thin them about C in apart In
th é dry hot weather of summer, water now and then till the ground be soaked. The roots having a ttained
a tolerable size in August and September, may be taken up occasionally for present use. Those
remaining, perfect th e ir growth in October, for a more general supply ; and will continue good all
wmter, and part ot the following spring. F or winter use, take up a portion before frost hardens the
ground, and preserve in sand. Such year-old plants as remain undrawn, in the following spring shoot
up with thick, fleshy, tender stalks ; these are occasionally gathered young to boil ; th e roots continuing
good till th e plant runs to stalk in April or May.”
3701. To save seed. “ Leave or transplant some o f th e old plants in spring; which will shoot and
produce ripe seed in autumn.” (A b e rc rom b ie .) ’
S u b s e c t . 10. liadish.— Rdplianus saûvus L. (Lam. III. t. 568.) ; Tetradyn. Siliq. L.
and Crucîferæ J. Badis and Bave, Fr. ; licttig, Gcr. ; Tamme ra'dijs, Dutch •
Rafano, Ital. ; and Rubano, Span. ’
3702. The radish is an annual, a native of China, and was mentioned by Gerard in
1584. “ The leaves are rough, lyrate, or divided transversely into segments, of which
the inferior less ones arc more remote. The root is fleshy, and fusiform in some
varieties, in others sub-globular; white witliin, but black, purple, yellow, or white, on
the outside; the flowers pale-violet, with large, dark veins; pods long, with a sharp
beak.”
T b S ^ w rot™ " ' r e “ t a " f e ' i i ; t a t now the roots .n-e chiefly employ«!.
1 luse are eaten raw in spring, summer, autumn, and winter. The voung seedling leave? ar« nffon ileo.i
/n'ii i ‘«vl radish seed-pods, when of plump growth but still voiine
for cipe r?’. »ncreiise the variety of vegetable pickles, and are considered a tolerable su b stitu tl
piM-'be s S i t a t a r l " " “ta " into the spring, nutumn, .md winter sorts. Spring radishes
tm>, or well shouldered, as it is called, and without a long neck. The roots shohld be reacK to ( S
theysoon also
Spring and Summer Kinds.
Long sorti. Scarlet, or salmOH-colonrnl,
luKl itssulivarictifs—Sho!t-toi!t #car-
ler, and Earlyfranic scarlot; •«•hich are
the two sorts most goncrally cultivated.
J urple; an early sort of good flavour, hut
at i>re«cnt neglected.
Long vated white; tlio original variety cultiOnrtrte
a’ i.. ...I ,:* .___ s
^ ..ley soon attain a proper size, and also
(H o r t. rr a n s ., vol. iii. p. 438.)
Autumn Kinds.
White Russian; the root larger than any
of tlio long-rooted kinds, wiiite, tailoring
like a carrot, flavour nutty, like
that of tiio rampion. (Kort. Trans.,
VO), iil. p. 1150
Yellow tuT
or dusk _
hut tho flcsli white.
Rmmdbrown; root large, shape irregu-
iar, externally
hrowai, and th , goenish white.
matted «•iili greonisli
) fiesli soft, anti of a
n hUe Spanish; root large, ova!, outside
white tinged with green, llesh hot.
Arm, solid, and white.
Oblong brown; root middle-sized, pear-
shaped, outside coat roiigli and brown,
marked with white circles, flosli iiot,
ha^dy white; plant very
Black Spanish; root largo, irTegiilarly
pear-sliaped, rougli and hlack exter-
nally, .and tlio flesli hot, flnn, solid, and
white: very hardy.
Purple SjiamsU; a subvariety ofthe black,
tntli a purple skin.
(Christie, in Hort. Trans., vol. iv. p. 13.)
red Metz; theleavesarefew, and the
root is of a beautiful rose colour and
not long; it is brought to tlie Paris
market as an early radish. (Bon Jard.,
edit. 1855.)
Tumip.Rndishes.
I. , • Blobular like a turnip,
Karly white; a subvariety.
Ihc pink; rose-coloured, scarlet, and
crimson are names applicable to one
shape"'''**^'* approaclios to tlio pearr
Winter Radishes,
r o l f ' sp lmta ’re “ ?" cultiviited in the targest proportion for the first
mro¥,n f o r r e r m p - r o o t e d mtty he m spring ns secondtiry crops, and in summer and
- t a “ " 1 . “ "?".®’:’'“ ' ..T h e wintej sorts have a cotirser flavour than the other kinds ;
occasionally eaten alone
turnip-rooted sorts m w be sown in spring
, , . —......... onsiderable supplies. The winter sorts have
but being of a hardy nature, are frequently sown. Tliey are sliced in salads,
o / vinegar, and other condiments.
/Z //- ^f'pPfigution. All the varieties are raised from seed.
¿ 0 7 . S oU a n d s tfu a fw n . The soil should be light and mellow, well broken bv digging - for sowinf»?
to th? foil middle of February, let the site be a dry sheltered border open
to the full sun. Jrom the middle of Jeb ru ary to th e end of March, any dry open compartment will be
suitable. As spring and summer advance, allot cooler and shaded situations. A scattering of the smaller
growing sorts may be sown among some broad-cast crops of larger growth, such as spinach lettuce
iate ™ring cro¥^^ ^ d nlled between wide rows of beans, or on ground intended to be sown with a
“ l^he crops raised between the middle of October and the middle of February
he t i f / i / n? t o / ? C®/ / ¿m d le-ro o tcd kinds. Of the early short-top red, a first small sowing may
be made a t the end of October, another m November, and a third in tbe last fortnight of December li
i f o / n i T w e a t h t y , respectively to .stand over the winter ; but make the principal early sowings in
¿ ¡ ¿ a i y , or the beginning ¿ F e b r u a rv . Jrom tins time sow every fortnight or ten days, in full succes-
si m crops, till the end of May ; as well tlie w hite and red small turnip-rooted as the autumn sorts Tho
f o / i a V T®'"® a t th e beginning of summer ; but the fittest season to sow them is from
V .Wunng, a n d common cu iiu re . “ Sow each sort separately; for a bed 4 ft. fi in
I L Irt I ” "'111 be required o fth e spring sorts, and U oz. for the autumn varieties. Ail the
b ro a d c a st or in dril s ; but the latter is preferable, as allowing the roots to be
IfoL -to n 7 4 broad-cast, it is a good method to make 4 d s 4 ft. or 5 ft
wide, with a l l e ^ between 1 ft. wide, th e earth of which may be used to raise tho beds or not as the
to//®n-r’/ / T® ‘3®»'tyble to keep the beds dry or moist. Avoid sowing excessively thick, as it tend.s
i,? , r T 4 4 ®/a tbe rw ts stnngy. Kake in the seed well, full half an inch deep, leaving none
to n h iW ? i Ifyou trace drills, Jet them be for the spindle-rooted kinds half an
4 to fo F’in fo I® ^^3 ; for the small turnip-rooted, three quarters of an inch deep, and
4 lu -o r _5 m. a s u n ^ r ; and for th e black turnip or Spanish, fi in. or 8 in. asunder, because the root grows
to the size of a muldl^sizecl turnip. As the plants advance in growth, thin them so as to leave the
¿ in d le -ro o ted about 2 inches square distance, and the other sorts .3, 4, or 5, leaving the most space
to t ^ m p e c tiv e sorts in Irce^-growing weather. In dry warm weather water pretty frequently : this
swells the roots, and makes them mild and crisp.” i '•"7 • i-ms
¿ 1 0 . Occasional sbel/er. “ T ^ crops sown between the end of October and th e end of February
besides ¿ m g favoured m situation, will want occasional shelter, according to the weather. On the first
approach of irost, whether the seed is ju st sown, or the plants have appeared, cover th e ground either
with clean str^v , dry long haulm, or dried fern, 2 in. or 3 in. thick, or with mats supported on short
stout pegs. 7 he cOTenng will keep off the birds, aud by its warm effect on the mould, forward the ger-
mination of the seed. 7 he time for removing or restoring it m ust be regulated by th e weather • as the n'blal lulttss ss hhnonull.dI h^o oevxrpaoosceoda 4to« *th1.e« 0fu,1l1l a«.i-ort when e ve r .-iat_ c__a_n_ 1h°e safely Jd._o_n__e . If ,t,h e seI ason .b e cold‘ wI irtt?h otouet
frost, taU off the covenng every morning, and put it on towards evening ; and if th e weather be sliarn
aM irosty, let it remain on night and day. till the plants have advanced into the first rough leaves, and
attorwards occasionally, till tho atmosphere is settled and temperate. Replace it constantly at night till
there IS no danger ofmuoh frost happening; then wholly discontinue the covering.” ’
3711. Bods f o r p Raiiish seed-pods should be taken for pickling when of plump growth in
July and August, icH while in g still . " young -and green.” b f fe u» ui,
3712. To 'o save seed.
“ 7'ransplant a sufficiency of the finest plants in April or May, when t
crops are
crops are iinn fluullll ppeerrficeccttiioonn.. DDrraaww tthheemm ffoorr ttrraannssppllaannttiinngg iinn mmooiisstt wweoaatthherri,, sseelleeccttiinngg tthhee ssttrraightest'
best-coloured roots, with the shortest tops, preserving th e leaves to each: plant them, by dibble in rows
2a it. distant, inserting each root wholly into the ground, down to the leaves. Keep the red and salmon-
coloured kinds m separate situations, to prevent a commixture of th eir farina, and to preserve the kinds
d istmrt. With proper watering, they will soon strike, and shoot up in branchy stalks, producing plenty
of seed; which will be ripe m September or October. In transplanting for seed the turnip-rooted kinds
^ l e c t those witli the neatest-shaped roundest roots, of moderate growth, and with th e smallest tops.
Ih ey , as the others, will yield ripe seed in autumn. To obtain seed of the winter sorts, sow in the
spring to stand for seed; or leave or transplant, in that season, some of tho wintev-staiiding full roots.
As the diffp ^n t kinds npen seed in autumn, cut th e stems; or gather the principal branches of pods;
and place them m an open airy situation, towards the sun, th at the pod, which is of a tough texture.
orYu?bed™ut brittle, so as reacUly to break, and give out the seed freely, whether it be threshed
3713. To}-forc ing the radish, see the preceding chapter, § 335.5,