( % } 
year to another. Its leaves extend horizontally, 
and may be stripped off from time to time, as want- 
ed for forage, without injuring the product of the 
root; which (in good soil) gives, on the acre of Swe- 
den, 350 quintals, and, in even poor soil, a good 
crop. We sow half a pound of seed, about the be- 
ginning or middle of May, which will give plants 
enough to fill anacre... Transplanting is performed 
about the last of June or first of July. Toset out 
and water 5 or 600 feet in a day is the task of one 
man, or of two women. One or two hoeings aug- 
ment the product inuch. The harvest is made about 
the first of November, and tie turnips are covered 
in ditches, or in dry caves or cellars, fur winter use.” 
IV. Of Barley. 
It is probable that bread was first made from this 
grain. The Jewish scriptures speak only of barley 
loaves ; the gladiators among the Greeks were cal- 
led barley eaters ; and Coluinella says, that (like 
our Indian corn and beans in the southern states) 
barley was the food of the slaves. Among the Ro- 
mans, it was first employed as a food for man, and 
afterwards for cattle. (1) The same qualities 
which recommended it. then, have since diffused it 
more generally than any other grain; it is found to 
be better adapted to different soils and climates ; 
less subject to the attacks of insects, and more easi- 
ly preserved. In times of scarcity, it is a good sub- 
stitute for wheat, and at all times vields a beverage, 
under the names of beer, ale or porter, equally 
(1) This use grew out of the belief of its nutritive and invigorating qualities, 
