LONG TURNIP 



737 



flesh is white, firm, dry, 



and well flavoured. It is 



largely brought into the 



Paris market, especially 



in the latter part of the 



autumn. In moist or 



well - watered gardens it 



may be grown for use as 



early as the end of summer 



and during the whole of 



the autumn. 



Morigny Gray Tur- 

 nip. Root of a very 



long ovoid shape, pro- 

 jecting only about I in. 



overground, 6 or 7 i* 1 ' 



long, and 2 in. broad in 



the thickest part, which j> 



occurs at about one-fourth 



or one-third of its length ; 



skin rather smooth, iron- 

 gray or slate - coloured ; 



flesh white, rather tender, 



and sugary ; leaves 



medium-sized, half-erect, 



and of a light green. A 



rather early and good 



kitchen- garden variety. If sown rather late, the roots may often 

 be kept in the ground through the winter, provided 

 they are covered with straw or dried leaves. 



Long Black Turnip. Root very long, spindle- 

 shaped, clean skinned, almost entirely sunk in the 

 ground, 6 to 8 in. long, and 2 in. or more in 

 diameter at the neck ; skin black, as dark coloured 

 as that of the Winter Radish ; flesh white or 

 grayish white ; leaves rather stout, erect, and dark, 

 shining green. This is a rather early variety, and 

 when sown not sooner than in August, it keeps 

 very well through the winter, like the preceding 

 variety, if -covered with straw or dried leaves. 

 This method of preservation in winter is likewise 

 generally applicable to all the varieties of Turnips 

 which have the root deeply sunk in the ground, 

 and especially so to those kinds which grow with 



MorignyGray Turnip the neck pf the root projecting a little above 

 (| natural size;. the surface and with the leaves erect rather than 



47 



Hardy White Winter Turnip. 



