TURNIP. 313 



be requisite, in broad-cast, about the middle of 

 June. For this purpose a good piece of ground 

 should be chosen, on which, after being well broken 

 up and levelled, the seed may be sown, lightly trod 

 in, and regularly raked. As soon as the plants have 

 got into rough leaf, they should be thinned out 

 with a two-inch hoe, and in about a fortnight after, 

 with a four-inch hoe, which most likely will set the 

 plants at six inches apart. For this sowing and the 

 next the White Stone is to be preferred. 



A fourth sowing, for a principal and lasting crop, 

 may be made from the beginning to the middle of 

 August. In hoeing them out they should be left 

 full six inches apart. Any late variety, either of 

 garden or field, may be sown at the same time ; 

 but of the field turnip the Hertfordshire White is 

 to be preferred. The author has had, in his time, a 

 very excellent crop sown the first week in Sep- 

 tember; at any rate, should the plants from this 

 sowing not head, we may be sure of good turnip 

 tops, which proved a very valuable article in the 

 spring of 1838. They are a most salubrious vege- 

 table when used in that season. There is another 

 not nearly so much appreciated as it deserves, the 

 Swedish turnip, the sprouts of which are most deli- 

 cious both in taste and flavour. 



Turnips may be kept sound and good for some 

 time by being taken up in the latter end of November 

 (first cutting off their leaves to within an inch of 

 the bulb), and placed in any dry pit or cellar, and 

 covered with dry straw or fern; thus protected, 

 they will be found most useful in frosts of long 

 duration. 



