TURNIP. ,, 



most valuable of vegetables, for they thrive 

 best in arid, sandy, and gravelly soil, where 

 most other plants would perish. They en- 

 rich the impoverished soil, while they nourish 

 our flocks, and afford a crop on lands that 

 must otherwise rest unproductive. That Un- 

 English agriculturists have availed them- 

 selves of this important branch of husbandry, 

 must strike the most superficial observer of 

 the improvements of our lands; for he cannot 

 pass through the country in autumn without 

 seeing the spring-like green of the turnip 

 fields, intermixed with those of amber- 

 coloured corn ; while the more attentive 

 noticer of husbandry sees how judiciously 

 the modern farmer has suited his seed to the 

 soil and season: one field proclaims tin 

 Scotch variety, while the bluer cast tells il^ 

 hardy Swedish origin ; the tankard proclaims 

 a deep soil, and the lover of boiled mutton, 

 rejoicing, sees the yellower tint of the Dutch 

 or stone turnip, which he desires to meet 

 with again in the market. 



Turnips were of great consequence to the 

 poor of this island before the introduction of 

 potatoes. In Wales, a few years since, they 

 formed a considerable portion of the food oi 

 the lower classes. 



