472 Onthe DrilfsdTui'nip Hujbandry cf Bertuicifiire. No¥* 



3. Clover, cut green for horfes, or made into h^y. 



4. Wheat. 

 Or, I. Turnips. 



?.. Oits, or Barley with clover feeds. 



3. Clover cut green, or for hay. 



4. Oats. 



Or, fometimes, though reckoned worfe farming, 



1. Tun tips. 



2. Wheat. 



3. Onts. 



Lands that will bear any of thefe three rotations are reckoned 

 the very bcft, and will pay the mod rent. From 30s. to 458. per 

 acre is not an uncommon rent for fuch lands. 



Lands of a worfe quality, or in a high climate, winch, is the 

 general call of the county of Berwick, are laid to grafs after the 

 turnip crop, and continued in palture for four or five years. And 

 the lands Itill more high and barren, are fometimes ploughed out 

 of lea, or barren grafs, or heath, and fallowed and limed the 

 year previous to their bearing a crop of turnips. This mode of 

 preparation is reckoned excellent ; and it is obfervable, that land$ 

 of thefe bft clafles, managed in this way, will bear as weighty a 

 crop of turnips as'the better lands 5 but they do not fatten fo well, 

 nor m.aintain fo much flock. 



Honfing or Stacking of Turnips. — Li Scotland, the winter f rolls 

 are fometimes vcrv fevere, and continue for a month or fix weeks. 

 During this time, though the turnips may be pulled, or rather 

 cut up with hoes, yet they are fo hard as not to be ate by the 

 Hock but with the greaieft diihculty, and therefore the flock lofes 

 flefli. To guard againft this unfavourable feafon, the expert and 

 diligent feeder pulls up a quantity of the turnip in November, 

 and, after cutting ofF the tops and roots, Hacks them up, or 

 houfes them near the feeding iheds or field, and covers them well 

 with draw. They are then in good order to be dealt out to the 

 Itock in time of liard froil or deep fnow. 



Removing'^ urmps from Wet Land. — ^The rage for railing tur- 

 nips in Berwickfliire is fo great as to induce the farmers to fow 

 them fometimes on land fo wet and fpongy as not to bear the 

 iheeps' feet to eat, far lefs the cart wheels to carry them off. In 

 this cafe, it is confuiered to be the beil way to carry them off in 

 creels (or large bafkets faflened to a faddle) on horfebr.ck. Th6 

 horfe walks in the furrow between the rows of turnip without 

 pD.xlnng the land. Tliefo creels or baikets open at bottom to let 

 out tlie turnips when carried to the place where they are wanted, 

 A horfe will carry at a time from three to four hundred weight 

 livilli eafe. 

 • - Conclujion, 



