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the alimentation in unexplored cold and hot climates, but these
are mostly mere substitutes of food in time of famine or for
quriosity, and are therefore not mentioned in this section.
CHAPTER III.
ROOT VEGETABLES.
This Chapter includes all vegetables
which roots or bulbs
serve for alimentation and are principally consumed in fresh
state in spring and summer or preserved
dried or salted for
the use of other seasons. Some containing large quantities of
starch are eaten in place
some are also used as vegetables.
of cereals. The leaves and stalks of
93. RaphanilS satiVUS, Z., Jap. Daikon, Sudsushiro ;
a biennial cultivated plant of the order Cruciferae with many
varieties. The species painted in the illustration is the Nerima
raddish grown in the Musashi province. Of this species two
forms exist, one called Naga (long), and the other Tomari
(stopped). The former is about two feet long and two
inches in diameter, tapering toward the end and without a taproot.
The other is about the same length, club-shaped, and
has a long tap-root.
It is eaten boiled or preserved in rice-bran
and brine. Both, roots and leaves are used as food fresh, or
dried.
94. Raphanus satiVUS, Z., var., Jap. Sakurajimadaikon
; this is the largest kind of raddish. It is a speciality
of the place called Sakuraji'ma, province Osumi, whence it
derives the name. There are three varieties, early, middle, and
late, the last of which is the largest. It is about 3 fts. in circumference
and weighs 20-30 Ibs. It is thick in middle
and tapers slightly towards both ends. It is eaten raw, boiled,.
dried, or preserved in salt, and has a sweet wholesome tast.
95. Raphanus satiavus, L., var., Jap. Azami-daikon,
Suikwa-ctaikon ; a variety of raddish with numerous segments
on leaves. The roots and leaves are used like those
of the former.