TUPELO. 



hay to sheep ii-ring the winter. It resemble: 

 the baskeU' l D . v fishermen, and con 



sists of a circular cage or crib, which may be 

 made of osiers, willows, or other pliant brush 

 wood of any kind. The whole is about 10 fee 

 rence, and closely wattled to th 

 height of about one foot, above which it is lef 

 open for the space of 18 inches; it is then 

 wattled again to the height of 8 or 10 inche-; 

 and an opening, about 18 inches in breadth, is 

 left at the top, for putting in the roots or other 

 food, whether green or dry. The staves which 

 form the skeleton of it are 10 inches asunder 

 to lha may feed at the same time in 



each turn 



' Under this name Michaux de- 

 crib< vies of the genus Nyssa found 



in the United States. One of these, the Nyssa 

 a<f*ahi, has already been described with the 

 Black gum, with which it is commonly con- 

 I where both grow together. (Michaux 

 rol. iii. p. 40.) 



\ term often applied to the green 

 surface or sward of grass lands. Also the 

 name given to peat, which is used in several 

 part* as fuel. It varies much in its nature in 

 different places, being sometimes hard and of 

 a dark or black colour, while in others it is 

 oft at . It is a substance very useful 



in burnt ii L: calcareous stones into lime. See 



I. IMF, Mm*. PAT. 



. (Mdtagrii gallo-paro}. A wild 

 fowl, originally introduced into Europe from 

 America. They require care in their infancy. 

 The black turkey is the best sort, both for size 

 and dehrarv. Turkeys are particularly clean 

 '1 and delighting in air. 



They prefer roosting in trees, for which reason 

 an evergreen, such as a yew tree, spruce fir, 

 a great advantage, planted in the centre 

 of a poultry-yard. Turkeys and pea-fowl hop 

 up gradually from the low branches, and are 

 sheltered from frost. But where this is not 

 the case, the turkey-house must be dry and 

 warm in winter, and cool in summer; it must 

 be kept free from vermin, and the dung and 

 litter of feathers, &c., should be often swept 

 away. The perches must be large for their 

 talons f. grasp; and there should be plenty of 

 ventilation, by gratings or holes bored in the 

 floor. 



Turkeys seek quiet places to lay in, and 



often stray far from home. Their nest must 



be watched, and the newly laid egg exchanged 



>r one made out of chalk every day. The 



turkey-hen lays from 12 to 20 eggs; and when 



shedesirps to sit, place her in the turkey-house 



on hpr pjfgs, and coop her up with them, if she 



w unwilling to remain, till she becomes settled. 



':b the hen while sitting, or attempt 



: 'he chick in piercing the shell. When 



roii n zones are born, keep them in the nest 



r some time, as they love warmth, but do not 



handle them. Keep them warm and dry. When 



the red colour of the head appears, they are 



considered safe from the diseases of their in- 



"t allow a turkey to sit twice in a 



the younfr one* never succeed unless I 



'-hey are full feathered before Michaelmas. I 



I three or four timrs ;- 



and let the food be a thickish paste, made of ! 

 1064 



TURNIP. 



fine barley-meal, mixed with finely chopped 

 onions, nettles, and pot-herbs. The French 

 give their turkeys plentiful supplies of nettles, 

 of which they are very fond; it is a warming 

 and nutritious herb. Let the food be given 

 fresh every day, and place it on a board with a 

 shallow pan of water. Coop the hen while the 

 young ones feed, or she will eat it herself. 

 When the chicks begin to follow the turkey 

 into the poultry-yard, do not let them out till 

 the dew is off the ground. Vetch and marrow- 

 fat peas are poisonous to young turkeys; let- 

 tuce brings on looseness ; and hemlock and 

 henbane should be destroyed near all poultry- 

 yards. 



Turkeys love oats, boiled potatoes mashed 

 with the meal of buckwheat, barley, or beans; 

 or plain barley, like other fowls. Let the water 

 always be sweet and clean. A turkey is six 

 weeks fattening; if possible, feed two or three 

 together, as they do not love solitary confine- 

 ment. Let them eat as much as they like, but 

 let the food be fresh every day, and let it be the 

 paste above mentioned, softened by melted lard. 

 Cramming turkeys is a cruel practice, and is 

 not often done. They will feed well enough 

 and fast enough if plenty of sweet food is 

 placed before them, and if they are allowed 

 some little space to move about in. It is a 

 curious fact, that turkeys in America feed on 

 the caterpillars that are found on the tobacco 

 plant with impunity. 



Turkey eggs are very good in pastry, and 

 mixed with hen eggs they improve omelets. 

 Turkey's dung, properly mixed with other com- 

 posts, makes a valuable manure. 



TURNIP (Brassica rapa}. No vegetable has 

 ad such influence in advancing the husbandry 

 f Great Britain as the turnip. By whom and at 

 what period turnips were first used in England 

 as the food of cattle, however, does not appear; 

 3tU from various accounts, their culture and uses 

 were known in the Low Countries as far back 

 as there are any records. The ancients ap- 

 pear to have been well acquainted with the 

 value of this root; Columella, speaking of the 

 several kinds of vegetables adapted for the 

 arm, recommends the cultivating of rapa in 

 plenty, because, says he, those roots that are 

 not wanted for the table will be eaten by the 

 cattle. Worledge, in his Mystery of Husbandry, 

 &c., printed in 1669-81, says, that "although 

 urnips be usually nourished in gardens, and 

 be properly a garden plant, yet are they, to the 

 fery great advantage of the husbandman, sown 

 n his fields in several places in England, not 

 >nly for culinary uses, as about London and 

 >ther great cities, but also for the food of 

 cattle." Again, he says, "that in Holland they 

 lice their turnips with the tops, and rape-seed 

 :akes and grains, &c., and therewith make 

 mashes for the cows and give it them warm, 

 vhich the cows eat like hogs." He likewise 

 omplains of the very great neglect and defi- 

 iency of English husbandry in this particular. 

 Some time since, a very excellent paper " On 

 the Cultivation of the Turnip Crop on Light 

 Soil, by Mr. M. Milburn," appeared in the 

 Transactions nf the Yorkshire Agricultural Society, 

 from which this paper is chiefly extracted. 



It is generally supposed that the cultivation 



