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shape (98 a),
but with a tail-like root. It is of a very large size
"with a length of 2fts. and a diameter of 8 inches, and rivals the
early variety of Sakiirajima-ctaikon (94). It is consumed as the
preceding.
98. C. Raphanus sativus, Z., var., Jap. Shogoindaikvn
; a close ally of the preceding with a larger diameter.
It is about a foot long and 6-7| inches round, and of the
superior flavour and taste. This is a variety got from the seed of
98. b sown in the village of Shogoin in the district of Atago,
province Yamashiro.
9. Raphanus sativus, L., var., Jap. Pladano-daikon,
Moriguchi-daikon ; a slender shaped variety of the raddish (93).
There are different varieties with a length of 3-4 fts. and a
diameter of about a inch. The districts of Hadano in the
province Sagami and of Morigitchi in the province Kawachi
are firmd for this product. It is hard and better in taste.
This raddish pickled in sake-\ev is called Moriguclii-dsuke
(Mcriguchi-Tp\Gk\e}. Dried it is called Mino-beslii (dried raddish
of the province Mir,o\ It is eaten boiled or preserved in a
mixture of vinegar and soy.
100. Raphanus sativus, Z., var., Jap. Sangatsn-daikon,
Nincngo ; a variety of the raddish (93). The seeds are sown at
the end of autumn, and the roots are eaten at the end of
spring, being white, thin, and hard.
101. Raphanus satiVUS, L., var., Jap. Natsu-daikon ; a
variety of Sangcitsu-daikon lOOj. It is sown in spring and
eaten in summer.
102. Raphanus sativus, L., var., Jap. Aka-daikon>
Murasaki-daikon ; a variety of raddish (93). The leaves and
roots are purple tinted. There are summer and autumn varietes
originated from the common raddish.
1O2. b. Raphanus sativus, L,, var., Jap. Sangojudaikon
; a turnip-shaped variety of raddish (93). The outside is
smooth and light crimson j
the flesh is white. It has a diameter