310 THE VEGETABLE CULTIVATOR. 



Gerard, a name frequently mentioned in this work, 

 who says that turnips were not much grown in his 

 time, except for domestic purposes, and then prin- 

 cipally in the light sandy grounds round the village 

 of Hackney, near London (there is not much turnip 

 ground there now) ; and that they were brought to 

 the cross in Cheapside by the women of the village ; 

 the cross at that time being the principal vegetable 

 market in London a striking contrast to the wag- 

 gon loads of turnips now sent in during the season. 



Turnips are accounted salubrious, but are some- 

 times liable, in weak stomachs, to .produce flatulency, 

 and to prove difficult of digestion. They are often 

 used medicinally in coughs, hoarseness, and other 

 disorders of a similar nature* The syrup of turnips, 

 after being extracted by baking, and mixed with 

 honey, has the same beneficial effect. They are 

 principally used at our modern tables with boiled 

 meat, for which purpose middle-sized turnips are 

 better then large ones, as the latter, being of a 

 spongy nature, contain a greater quantity of water 

 than those of a smaller size. There is an agreeable 

 dish made of mashed turnips, by first straining out 

 the water, and then mixing them up with some thin 

 melted butter, serving them up to table as for roast 

 ducks. They are most useful in broths, and make 

 one of our best white soups. 



That turnips are nourishing has been proved. In 

 Wales, a few years since, they formed a consider- 

 able portion of the food of the lower classes. 



To the above qualities of the turnip one more 

 should be added, which is of the most essential 

 service ; viz. the enrichment of almost barren land 



