232 VEGETABLE SUBSTANCES. 



spheroidal form, are the objects of either garden or 

 field culture. Of these there are ten varieties in com- 

 mon cultivation, distinguished by colour, size, time of 

 coming to maturity, productiveness, or flavour. 

 Among this number, the Maltese golden turnip is a 

 very fine variety, of one uniform orange tinge. It is 

 perfectly spherical r and the crown and tap-root are 

 both so very email, that if dexterously removed the 

 exact parts of the root whence they were divided are 

 not easily discernible. When quite fresh, and just 

 before it has acquired its full consistence, it makes its 

 appearance in the northern parts of the country with 

 the dessert, and it is considered to be superior both in 

 form and flavour to many fruits. The Swedish 

 turnip is another variety of a much larger growth, and 

 of a more hardy nature than any of the other kinds 

 under cultivation ; this is very seldom raised among 

 garden vegetables, as it is too strong and harsh to be 

 acceptable for human food. It has, however, the ad- 

 vantage of surviving through seasons when even the 

 hardiest of the others would be destroyed. This 

 turnip is largely cultivated in fields and employed as 

 food for cattle. 



The root of the French turnip, or naveu, differs 

 from the other varieties, having more the appearance, 

 in shape and size, of the carrot. It is of a very fine 

 flavour, and in high repute on the Continent. When 

 used, the outer rind is not peeled off as in the common 

 turnip, but merely scraped, since the peculiar taste 

 chiefly resides in that part. In France, as well as in 

 Germany, few great dinners are set on the table with- 

 out this vegetable appearing under some form, either 

 enriching the gravies and stews, or prepared as a 

 viand by itself.* The naveu was more cultivated in 

 this country a century ago than it is at present, being 

 now but rarely found in our gardens. 



* Hort. Trans. 



