THE TURNIP CROP. 115 



they yield well, but do not store and keep as well as the 

 yellow-fleshed sorts. 



As regards the harvesting and storing the carrot, it is 

 important to let the crop remain in the ground as late as the 

 latter part of October or the 1st of November. In harvest- 

 ing the long sorts the labor is lessened by cutting the tops 

 with a sharp hoe, and raking them together and carting them 

 to the stables to be fed to cows and horses ; and they 

 are greedily relished. Carrots may be more easily dug by 

 running the plough on the side of the row of roots, when they 

 can readily be pulled by hand and thrown into piles, where, 

 after a few hours' drying, they may be carted to the cellar for 

 storage. Carrots require considerable ventilation until freez- 

 ing weather sets in. "When carrots are fed to milch-cows, if 

 an equal amount of mangolds is used, a large flow of milk 

 of good quality will be obtained. When fed to horses once 

 a clay, in the place of grain, they will be found most condu- 

 cive to the health and strength of the animal. 



TURNIPS. 



Among this class of roots for the economical feeding of 

 domestic animals, the ruta-baga stands preeminent. Perhaps 

 no root so nutritious as food for growing stock can be grown 

 so cheaply as the ruta-baga turnip ; it is also valuable for 

 domestic use and as a market vegetable. This root may be 

 grown by manuring in drills, as well as by spreading broad- 

 cast ; its cultivation may be substantially the same as for 

 mangolds. The season for planting is usually one month 

 later — June 10th to 15th — at a time when planting other 

 crops is over. This plant is very hardy, adapts itself to a 

 variety of soils, and comes to maturity in about four months 

 after planting, and will grow on a lighter soil and with less 

 manure than the mangolds. The growing of the ruta-baga is 

 not liable to conflict with the growing or harvesting other 

 crops. The harvest can be delayed as long as the ground 

 remains open, as they are not liable to injury by frost. In 

 harvesting them they are usually pulled, thrown into piles, 

 and the tops are cut in the field or barn. If the cellar for 

 storing is dry, they may be put in in large quantities without 

 injury, but they should have good ventilation. 



