TO THE VEGETABLE GARDEN. 125 



ing. Turnips muat be harvested before severe freezing weather ; for, though comparatively very 

 hardy, few of the varieties will survive the winters of the Northern States in the open ground. Cut 

 the leaves off to about half an inch from the bulb ; collect the latter and put them in a dry pit or 

 cellar ; cover with straw and earth over all. Thus protected, they will keep fresh till February. 

 The seed will retain its vitality for three years if kept in a dry place. If it is two years old, soak it 

 in water twenty-four hours before sowing. 



per oz. 

 Early White Flat Dutch, or Spring Turnip. Size medium ; of quick growth, juicy, and 



of excellent quality ; may be used either in spring or fall. Per pkt, 5 . . . 10 



Early Snowball. Round; white ; a fine early variety. Per pkt, 5 10 



White-top, Strap Leaf. This is an early variety, which is fast taking the place of the old 



early Dutch ; considered one of the best for market, or table use. Per pkt., 3 10 

 Purple-top, Strap Leaf. This variety has the form and character of the White-top, Strap 



L'- if, except in color. These two kinds are the best for spring or fall sowing, and 



for all garden culture, where they may be grown fair and free from worms, if not 



sown too early in the fall ; flesh fine-grained, and rich and buttery flavored. Per 



pkt, 5 10 



Yellow Malta. A beautiful, very symmetrical, sm; ill-bulbed, early variety ; skin very 



smooth, bright orange-yellow ; ttesh pale yJlow, fine-grained, and well-flavored. 



Per pkt, 5 . . . ..." to 



Yellow Aberdeen. A hardy and productive variety ; flesh pale yellow, tender, and sugary ; 



keeps well. Per pkt., 3 10 



Early Yellow Dutch. A variety similar to the preceding, and is a good garden variety. Per 



pkt, 5 10 



Orange JeMy. A superior variety, of quick growth and fine flavor ; flesh bright yellow. Per 



jrtson's Gc 



Robertson's Golden Stone. Smooth and symmetrical; skin bright yellow; flesh firm, 

 sweet, and well-flavored ; remarkably hardy, and keeps well ; one of the best for 

 winter use. Per pkt., 5 10 



Large White Norfolk. A sub-variety of the Common Flat Turnip ; grows to a large size ; 



flesh white and coarse-grained, but sweet. Per pkt., 5 . . . . . .10 



Long WJ.'te Tankard. This variety is recommended for its earliress and productiveness, 



but must be considered a field rather than a table variety. Per pkt., 5 . . .10 



Red Top Tankard. Similar to above, except in color. Perpki., 5 10 



Long White, or Cow Horn. An excellent variety; grows quickly to a good size; flesh 

 white, fine-grained, and sweet. It keeps well, and is esteemed by many the best 

 of all for culinary purposes ; to have it keep well, gather before severe frosts. Per 

 pkt., 5 10 



Long Wh : te French, or Sweet German. One of the very best for winter or spring use, 

 either for the table or for feeding stock. The flesh is firm, sweet, and of excellent 

 flavor ; none better for keeping ; should be sown in June. Per pkt., 5 . 10 



RUTA-BAGA, OR SWEDE TURNIP. 



Skirvlng's Purple-top. This is a superior variety, hardy and productive; flesh yellow, of 



solid texture, sweet and well-flavored. It is a good keeper. Per pkt, 5 . . 10 

 Early Stubble Swede. This is recommended for its quick growth, and is well adapted for 



late sowing. Flesh firm, and well-flavored ; very productive. Per pkt., 5 . .10 

 White's Eclipse, or Hybrid. A comparatively new variety, and excellent for early feeding 



purposes. Large size, and well-flavored. Per pkt, 5 10 



Laing's Improved Purple-top. A superior variety, hardy and productive. Flesh yellow, 



solid, and well-flavored ; one of the best. Per pkt., 5 10 



AROMATIC, I>OT, AJNTO SWEET HERBS. 



The generality of Aromatic, Pot, and Sweet Herbs, may be raised from seed sown early in spring. 

 As only a small quantity of these are necessary for family use, they may occupy a corner by them- 

 selves. They thrive best in a mellow, free soil, and care should be exercised to harvest them at the 

 proper time. The greater part of the following-named Herbs are perennial, and will multiply from 

 the seed they drop, or from partings from the roots. The offsets, roots, or young plants, thus raised, 

 should be planted at suitable distances from each other. The beds should be kept free from weeds ; 

 and, as the herbs come into flower, cut them on a dry day, and spread them in a shady place to dry 

 for use. The best method for preserving them is to rub them through a sieve when thoroughly 

 dry, and pack them in tin boxes. Be careful to put them in a dry place. Price, per pkt., 10 ; by 

 the ounce on application. 



Angelica. Coriander. Pennyroyal. 



Anise. Corn Salad. Pot Marigold. 



Balm, Lemon. Cumin. Rosemary. 



Basil, Sweet. Camelina. Rue. 



Borage. Dandelion. Sage. 



Bene Plant. Dill. Saffron. 



Burnet. French Sorrel. Summer Savory. 



Cardoon. Hyssop. Sweet Marjoram. 



Caraway. Horehound. Sweet Fennel. 



Chervil. Lavender. Thyme. 

 Chiccory. 



