280 OF CROPS USUALLY CULTIVATED. 



in that case do not come to the same size, as those which 

 grow upon the spot where they were originally raised. 



Mr Gray of Gorgiemuir, near Edinburgh, finds Swedish 

 turnips more profitable on his clayey soils, than beans or 

 yams, and he gets them off without poaching the land, 

 though of a wet description, by the following method. 

 When he can spare hands, and the weather will permit, 

 the turnips are pulled, the roots cleaned, and laid in heaps 

 with the tops on, all lying one way. When frost comes 

 that will bear the carts, he sends the turnips, in this state, 

 to the cowfeeders in Edinburgh, and sells them readily at 

 a shilling per cwt. when common turnips will only fetch 

 ninepence per cwt. The portion proposed to be kept for 

 the horses till spring, are brought home, and stored up in 

 any spare corner, after the tops are cut off, which are given 

 to the cows. Mr John ShirrefF recommends it as a more 

 advantageous plan, to draw and store the whole, when they 

 could be disposed of at convenience. 



Mr Aitchison of Clement's Wells commonly sows about 

 SO acres of turnips yearly, of which, from 15 to 20 acres 

 consist of the Swedish sort. These serve his cattle and 

 sheep till the grass gives a good bite. If his sheep are 

 young, he cuts the turnips for them with a machine. He 

 adds, that in his opinion, a greater quantity of good food 

 for stock, is got from the two sorts of turnips, and at less 

 cxpence, than what is procured from any other article he 

 has ever tried. Mr Kerr observes, that the Swedish tur- 

 nip is perhaps the best winter vegetable we have except the 

 potatoe. Five pounds weight of beef or mutton will make 

 richer Scotch broth, along with Swedish turnips, than seven 

 pounds along with an equal quantity of any other turnips. 

 It is fully equal to a mixture of carrots and turnips in that 

 respect, and much sweeter. 



