TURNIP. 311 



by its cultivation. Besides, we have no plant, 

 either native or exotic, that exhibits more striking 

 instances of improvement, especially when we come 

 to consider that they thrive best in arid or dry 

 sandy and gravelly soils, where other plants would 

 perish; this altogether renders the turnip of the 

 highest importance, and they must certainly be 

 looked upon as a source of great wealth both to 

 landlord and cultivator. 



Few are the varieties of the garden turnip, which 

 are generally sown for culinary purposes. The fol- 

 lowing will be found quite a sufficiency of sorts. 



1. Early Dutch. The seed of this variety should 

 be had from Holland every other year, as it is apt 

 to degenerate in this country, both in earliness and 

 in running too quickly to seed. 



2. Six Weeks. This is an earlier variety than 

 the Dutch ; but requires a moist season for its 

 growth. If but a small bed is sown, and the wea- 

 ther is dry, it must be occasionally watered. 



3. Yellow Altringham. A variety of which the 

 author has heard a good account, being similar in 

 taste and flavour to the Scotch yellow, than which 

 we need no better for the early part of winter. 



4. White Stone. A leading variety, much cul- 

 tivated for the London market : it is also called the 

 Stubble Turnip, being generally sown after an early 

 crop of wheat, which produces the sweetest turnips. 

 This variety is called the stone, from its compact 

 growth, and refraining for some time from getting 

 hollow or spongy. 



Culture. The turnip will thrive in any piece of 

 ground that has been previously well manured and 



