To prepare radishes for eating, wash them and lay them in clean
cold water as soon as they are brought in. Shortly before they go
to table, scrape off the thin outside skin, trim the sharp end,
cut off the leaves at the top, leaving the stalks about an inch
long, and put them on a small dish. Eat them with salt.
Radishes should not be eaten the day after they are pulled, as
they are extremely unwholesome if not quite fresh.
The thick white radishes, after being scraped and trimmed, should
be split or cleft in four, half way down from the top.