TURNIP. 105 



It is generally admitted that one pound of Turnip seed is 

 amply sufficient for an acre of ground, yet some will use 

 considerably more, because of the difficulty of distributing so 

 small a quantity of seed regularly broad-cast. This difficulty 

 is, however, obviated by sowing the seed in drills ; and al- 

 though it may seem a tedious process to those who have no 

 other means of doing it than by hand, the facilities thus af- 

 forded of hoeing between the rows, more than compensate 

 for the extra labour. 



I once induced a friend of mine to sow four ounces of 

 Turnip seed, in August, in drills a foot apart, by which 

 means he made it extend over more than half an acre of 

 land ; and by hoeing the plants twice, he had the gi'atifica- 

 tion of pulling four hundred bushels of handsome Turnips, 

 which is more than is generally taken from an acre of land 

 cultivated in the oordinary way. 



If seed of the Russia or Swedish Turnip be sown in drills, 

 any time in the month of July, or even early in August, they 

 will produce fine roots toward the end of October, pro- 

 vided the land be good, and well worked. When the plants 

 are uj) strong, they must be hoed and thinned to the distance 

 of twelve or fifteen inches from each other ; another hoeing 

 will be necessary in five or six weeks afterward. This will 

 make them grow freely. If cultivated in the field, frequent 

 ploughing between the rows will be beneficial. 



The Turnip is a favourite vegetable with some, and in 

 England, a leg of mutton and caper sauce is considered by 

 epicures as but half a dish without mashed Turnips. To 

 have them in perfection, they should, after having been de- 

 prived of their rind, be equalized by cutting the largest trans- 

 versely in the centre, and then, after being boiled tender, let 

 them be taken up, and pressed as dry as possible ; at the same 

 time, let a lump of butter and a due proportion of Cayenne 

 pepper and salt be added, and be beaten up with the Turnips 

 until properly mixed. Use the natural gi'avy from the meat 

 unadulterated, and such condiment as may be most esteemed 



