l; 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.

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.