The most popular varieties of radish are the French Breakfast, Olive-shaped, Scarlet Short-top, Chartier, Wood Early Frame, and White Box. Those that grow well in summer are White Naples, White Vienna, Strasburg and Stuttgart, while for use in winter Scarlet Chinese, Black Spanish and White Spanish are best. BEETS. Beets, like radishes, are a hardy crop requiring a loose, rich soil and continuous growth to reach their best and quickest development. They are easy to raise and respond readily to good tillage. The early or garden beet is usually a succession or companion crop, because it may be planted early and matures quickly. Although most kinds require two or three months for maturing, yet with some of the early varieties roots large enough for bunching may be had in six weeks to two months. The quickest sorts are the round or nearly round varieties, which may almost be called surface feeders. For this reason they require soil in excellent tilth and the richest, well-rotted barnyard manure. Indeed, the wise gardener will plow his land in the fall, and plow it deeply, too; then as soon as it can be worked in the spring run the cultivator and harrow over it, and plant the seed about 1½ inches deep in rows from 12 to 18 inches apart. The land must be kept well tilled and free from weeds, especially during the early part of the season. The long field-crop beet is now very little grown, as the early varieties may be sown late in the season for fall and winter use, and the Southern grown beets cost less in the late winter than it does to grow and store them. Even in feeding cattle, the beet has been largely superseded by the mangel, so that few are grown except the short round sorts for table use. The sugar beet is a field crop. The seeds (which are really fruits, containing within a hard shell four or five seeds each) require a great deal of moisture to germinate. Some gardeners advocate throwing them into hot water and allowing them to soak for six or eight hours before planting. This makes them sprout more quickly. Beets come up in clumps and must be carefully thinned, until they stand 6 to 8 inches apart, although this is not done until the tops are sufficiently grown to sell for “greens.” In this way there is no waste, since top and root alike are used as a pot-herb. The contrast of the green leaves with clean roots attracts customers.