RUTA BAGA. 113 



furrows on each side of the rows and then a deep one 

 n the middle, which turns most ot them to the surface. 

 Passing a tine toothed harrow over the ground, will aid 

 in the work — hogs can be turned in to take the few that 

 are left. It is said that one man can throw out of the 

 hill, with a four-pronged fork, as many as five or six 

 hands can pick up and cart. (Suitable forks are for 

 sale at the Repository in Boston.) 



For fatting ail kinds of cattle they are very good, when 

 steam boiled ; the juice of potatoes is injurious, the wa- 

 ter in which the}'^ are boiled should always be thrown 

 away. In a raw state they are considered less nourishing 

 for hogs, than any other animal. The potatoe is a very 

 important article. Some writer calls it a little loaf ready 

 for cooking. This plant, and maize, are indigenous, — 

 the most valuable vegetable productions of which this 

 happy continent can boast. 



RUTA BAGA. 



The Ruta-Baga, or Swedish turnip, is considered su- 

 perior to any other kind of turnip for stock ; and is suita- 

 ble for all kinds of creatures except milch-cows. It is 

 the sweetest kind, especially when steam-boiled. Its 

 flesh is harder and more consistent, which better enables it 

 to withstand frosts, and to keep from one year to another. 

 It is raised as cheap as Indian corn. The average pro- 

 duct on land well prepared, is from five hundred to six 

 hundred bushels. The tops, when cut before the roots 

 are gathered, are valuable as green feed for stock ; 

 yielding, according to Mr. Cobbet about four waggon 

 loads per acre. Sandy and sandy-loam soils, where they 

 are sufhcientiy manured, are considered best for ail kinds 

 of turnips ; but any rich, dry, mellow soil is good. 



To prevent degenerating, Mr. Cohhett recommends the 

 following mangenient. Select the fairest and best form- 

 ed roots for seed, rejecting those of a whitish color, or 

 greenish towards the neck, preferring such as are of a 

 redish cast. Preserve them carefully over the winter ; 

 and set, in March or April, ia a rich soil, remote from 

 the roots of, the turnips, or cabbage-kind, to preserve 

 the seed pure and unmixed. Two or three roots if they 

 do well, will yield seed sufficient for an acre of land. 

 Let the seed remain in the pods, until the time of sovr- 

 11 



