TURNIP. 705 
of room. Accordingly a trite old proverb says, ““No man 
should hoe his own turnips,” which implies that neither should 
anyone eat and drink to excess, so as to surfeit and clog 
his system; but should obey the discipline of a judicious 
dietist. Again, another axiom tells that “‘ Turnips, and Tastes 
(proverbially) differ.” The 17th of June is the day of Saint 
Botolph, the old (Saga) Turnip-man. It is told that the 
King of Bithynia, in some expedition against the Scythians 
during the winter season, and when at a great distance from 
the sea, had a violent longing for a certain small fish known 
then as aphy, a pilchard, or anchovy. His cook cut a Turnip 
to a perfect imitation of the said fish in shape, which, when 
fried in oil, well salted, and powdered with the seeds of black 
poppies, so deceived the King that he praised the root at table 
as a most excellent fish. 
From a large Swede Turnip may be constructed a handsome 
ornamental substitute for a flower-pot, by scooping out the 
centre, and then hanging it by three wires, or strings, head 
downwards. The leaves at once begin to grow, and to curl 
upwards so as to enfold the tuber, making thus a decorative 
vase into which a flower in pot (such as a fuschia) may be 
attractively fitted, though the pot itself should be removed, 
and the flower planted in loam, or cocoanut fibre, within the 
hollow Turnip. 
For a “ Purée de navets au gratin”: “ Take as ingredients 
two pounds of young Turnips, one quarter of an ounce of flour, 
half a pint of good generous stock, with salt, pepper, and nutmeg, 
three ounces of butter, one gill of cream, one medium-sized 
onion, and some bread-crumbs. Wash, peel, and slice the 
Turnips, and put them into cold water, with a little salt ; peel, 
and blanch the onion, and chop it fine, then cooking it for ten 
minutes in an ounce of butter; add the flour, and cook a little 
without browning; moisten with the stock, and boil up whilst 
stirring ; cook thus for ten minutes ; now mix both the Turnips, 
and the thickened stock, and let them simmer for about half an 
hour ; pass all through a sieve ; season to taste with salt, pepper, 
and a pinch of sugar, also some grated nutmeg; arrange In a 
pile on the dish, covering it with white sauce, and sprinkle over 
with bread-crumbs; divide the remainder of the butter into 
little bits on the top; bake for ten, or fifteen minutes in a hot 
oven, and serve whilst very hot.” 
45 
