216 TURNIP,. 



summer till near the end of July, when the ground, 

 after potatoes or peas, (in the latter case requiring 

 a little manure,) may be economically employed in 

 raising a large and valuable turnip crop for the 

 winter and spring. Too much strength of soil for 

 autumn growth, when the season itself does so 

 much, is injudicious, as the turnip gets cleft in the 

 root, and becomes unwholesome. 



The Swedish turnip, of excellent use in husban- 

 dry, is scarcely an acquisition to the garden, as it 

 rarely grows without strings, and as the yellow 

 Dutch, which is more palatable, stands the frost 

 sufficiently well. The young leaves of the winter 

 crop, which begin to unfold in March, are exten- 

 sively used as a market vegetable in the south of 

 England, and are really good, though their flavour 

 is scarcely known to the northern inhabitants. It 

 is to be observed, however, that such sprouts quickly 

 deteriorate the bulbs, a few only of which ought to 

 be left in the ground for yielding a supply of greens. 

 The spring growth may be checked, and the turnip 

 preserved a little longer in good condition, by 

 storing amidst dry sand on the cellar floor, or by 

 deep pitting in a dry soil. 



For winter use the turnip is never so good as 

 when freshly taken from the ground though not 

 growing, yet in a state ready to grow. A moderate 

 degree of frost, when the turnip is required for use, 

 may be disengaged by steeping in cold water; and 

 as frost proves destructive rather from quick thaw- 

 ing than from intensity, the following method of 



