04 MEALS MEDICINAL. 
better, and a quicker way of scalding Tomatoes than by pouring 
hot water over them. As soon as they are cool enough, peel 
the Tomatoes, and put them over the fire in a preserving pan 
for half an hour; then rub them through a sieve, and to each 
pound of the pulp add half a pound of loaf sugar, and boil until 
the Tomatoes are quite clear. By cooling a spoonful in a shallow 
dish one can tell whether it is thick enough, or not. A little 
lemon-juice added will greatly improve the flavour of the 
Tomatoes.” 
TREAGLE, (See SucGar). 
TRIPE. (See Meats). 
TURKEY. (See Fow.). 
TURNIP. (See also Roots.) 
_ BEeLoncinG to the Cabbage tribe of plants, the Turnip (Brassica 
rapa) is often found growing of itself in waste places, though 
not truly wild. As stated among Roots (page 595), it possesses 
certain medicinal virtues. Tusser (1573) called the Turnip 
‘“‘a kitchen-garden root, to boil in butter.” It was not until 
long after Tusser’s time that the Turnip became used as a 
winter food for sheep,—towards the end of the seventeenth 
century. Though containing over 85 per cent of water, yet this 
root affords a considerable proportion of nutriment, and is 
powerfully anti-scorbutic. Syrup made with Turnip juice is 
an old domestic remedy for chronic cough with hoarseness. 
For preparing white Turnip juice: “ Peel, and grate white 
Turnips, and squeeze their juice through a cloth; then strain 
it through a clean napkin; to a quart of this juice add three- 
tenths of a pound of coarsely-pounded candied sugar; let it 
dissolve, and boil till it becomes somewhat thick; when this 
has cooled, strain it again, and pour it into glasses. As a cough 
remedy take a teaspoonful several times in the day.” Some 
cooks roast Turnips in paper under the embers, serving them 
with butter, and sugar. It is best to sow Turnips in an arid 
rather than in a rich soil, wherein it would become degenerate, 
and would soon lose its dry, agreeable relish. The young 
Turnips when growing up thickly need to be thinned with an 
unsparing hand, because, in order to thrive, they require plenty 
