AGRICULTURAL TEXT-BOOK. 227 



490. Harvesting is most readily performed with a plow, with 

 a blunt or worn out share, drawn by a pair of horses, along or 

 across the rows. The pressure of the plow and earth forces the 

 roots out of the ground, when they are gathered into baskets by 

 hand. They may be left in the ground, if intended for winter 

 use, as long as the frost will permit ; and, if for spring use, 

 through the whole winter. They may be kept in cellars, or as 

 is recommended for artichokes, 



491. In Jersey, the crop averages from 9 to 11 tons per acre, 

 but has been known to be as great as 27 tons 8 cwt. 



492. When the leaves begin to fade, they should be cut oft 

 and given to cows; but if they are moist from rain or dew they 

 are apt to inflame the udder. A good armful a day to each 

 cow will impart nearly as much richness to the milk as the pars 

 nip itself, 



493. Domestic animals will eat the roots raw, but hogs are 

 believed to prosper better upon them if they are cooked. PorlT&quot;&quot; 

 made of turnips is said to be quite equal to that made of com. 



( See Trans, of 3 r . Y. State Agricultural Society, Vol. xi, p. 

 360.) 



494. Wine has been mn( of this root, ad a pure spirit may be ob- 

 Uincd from it by distillatiou. 



495. For seed, the plants should be allowed to stand till the 

 second season, or the best roots may be set out two feet apart 

 each way, the crowns being under the surface of the ground. 

 In the latter mode from 1^- to 4 Ibs. of seed may be expected 

 from a square rod of W% feet. (Stephens.) The seeds ripen 

 irregularly, and should be gathered by hand when ready, being 

 spread under cover till quite dry. 



The seeds are apt to produce blisters and watery vesicles on the bands 

 and arms of those gathering them, which may be prevented by rubbing 

 well with grease previous to eoinmenc ng. 



496. Neither insects nor disease of any kind appear to injure 

 this plant in the United States, 



