366 CULTIVATED VEGETABLES. 



also much used in decorating tongues, hams, 

 stewed beef, &c. being cut into roses and 

 other devices. 



We observed that Paris was entirely sup- 

 plied with a long tap-rooted turnip, shaped 

 like our carrot, and which they call Na- 

 vette de Virtu, from the place in France where 

 they were first cultivated ; they are certainly 

 sweeter than the generality of our turnips, 

 and far superior for pottage and other vege- 

 table dishes. As a summer turnip, we found 

 them less stringy than the common variety. 

 They naturally require a deep and light soil, 

 but may be sown much thicker than the 

 round turnip ; the proper seasons for sowing 

 this variety are about the 15th of March and 

 the loth of August. The author has now 

 (Nov. 1st 1821,) an exceeding good crop of 

 well-shaped roots from seeds which were 

 sown at the latter date. 



Turnips may be preserved for a consider- 

 able time in the earth, in a hole dug in soil 

 not too damp, if they be covered with lime, 

 and then earthed up so as to throw off the 

 rain. 



The young green sprouts which the winter 

 turnips throw out in the spring, are an excel- 

 lent vegetable with salt meats. 



