

HORTICULTURE. 



257 



Kachta threaten the production of a flower- stem, it is sometimes 



**> found useful to tread them down, by placing the foot 



-""""y"* gently on the centre of the plant In some gardens, 



"***' turnip* are sown on a slight hot-bed in February, and 



thus forward d by two or three weeks ; but the beds 



must have as much air as can possibly be given. 



315. For winter use many families prefer the Swe- 

 dish turnip, which may either be stored or remain in 

 the ground. The stone and the yellow are also very 

 hardy. The surplus of the garden crop, it may be re- 

 marked, may advantageously be given to milch cows ; 

 and, if the 'turnips be slightly boiled, no disagreeable 

 flavour is communicated to the milk. 



316. If seed is to be saved, it is of advantage that 

 the plant* be transplanted, it being thought, that from 

 those so transplanted a progeny having sweet and ten- 

 der roots may be procured ; while from the untransplant- 

 ed stock-turnips, larger but coarser root* may be ex- 

 pected. It is very important, at all event*, to have the 

 plant* intended for seed-stock kept at a* great a dis- 

 tance a* poskible from all others of the braasica genus. 

 This seclusion of the seed-stock plant* is often more 

 completely accomplished by seed-farmers, than it can 

 possibly be in private garden*. 



317. The turnip-fly, or beetle, (Hallica nemontm}, 

 is very destructive to the crop when in the seed-leaf. 

 One of the easiest remedies is to sow thick, and thus 

 ensure a safficiency of plant* both for the fly and the 

 crop. Mr Archibald Gorrie, a Scottish gardener of 

 merit, has found, from repeated experience, that if quick- 

 lime be slightly dusted over the crop while yet :n the 

 eruinal leaf, no atuck will be made. A preventive is 

 often found in sowing late, the young beetle* being 

 compelled to feed on other herbage, and disappearing 

 before the turnip expands it* leave*. 



It garden turnip* be carefully packed in the store- 

 house, and covered with plenty of straw, they keep in 

 good order til March or April. Some are in the prac- 

 tice of cutting the top close off, but other* prefer keep- 

 ing op the power of growing. In some place* both the 

 green top* and the small root* of stored turnips are en- 

 tirely cut off. It may be mentioned, that when turnip-. 

 are left in the ground over winter, the top leaves form 

 tender green* very early in the spring, which are par- 

 ticularly good for eating with salted meat. 



m 



KitcUu 



G uii! -'.. 



318. The .V<rmr or French turnip i* a variety of the 

 Brtuncm \afmt, I.in. or Rape, which grows naturally 

 in BMstsnt part* of Britain. (Em*. Bet. t 9146). It it 

 the most nliimii Mtef of the French, (who have no 

 ' e name for our round turnip*,) and the 

 i of the German*, in some place* called 1,1. 

 JUeo. The root i* small, and oblong or car- 

 of excellent flavour : two of these in 

 says Justice in hi* So*** Gardener's di- 

 rector, ' will give a higher relish than a dozen of 

 other turnip*." It was anciently used throughout 

 the south or Europe, and was more cultivated in thi 

 country a century ago than it U now. It is tlill in 

 high repute in France, Germany, and Holland. It i 

 put whole into MUD*, and i* merely scraped, not peel- 

 ed. It is WMtfcad by Mr Jame* Dickson, (one of 

 the Vice.l'rident* of the London Horticultural So- 

 ciety, but better known a* an excellent cryptogamic 

 botanist i that " stewed in gravy, the navew is nrral 

 lent, and being white and of the shape of a carrot. 



VOL. XI. PAHT 1. 



when mixed alternately with these upon a dish, it is 

 very ornamental." In the paper alluded to, (Land. 

 Hort. Mem. i. 27.) Mr Dickson has given different re- c ^ m ^ 

 ceipts by an eminent French cook in London, for dress- 

 ing the navew. It succeeds in any soil, either moist . 

 or dry ; but in a dry light soil the flavour is highest 

 In strong garden soil, the roots get as large as pars- 

 nips, and resemble them considerably ; but they are 

 coarse, and deficient in flavour. The seed is sown in 

 April, and the plants are thinned out to about five or 

 six inches apart The navew is sold in Covent Garden 

 market, but chiefly to foreigners, who prefer it much 

 to the turnip. For seed, some of the best plants are 

 selected, and planted as remote from other brassicz as 

 circumstances will permit. 



Carrol. 



319. The Carrot (Dancut carota, Lin.; Pentandria Carrot. 

 Difyiii.i ; nat ord. I'mbeliifertr) i* a biennial plant In 



its wild state, it is a common weed in this country, 

 growing by the road-sides, and known by the name of 

 Lird't-ncst, from the appearance of the umbel when the 

 seed* are ripening. It is figured in English Botany, 

 t. 1 174-. The root of the wild carrot is small, dry, of 

 a white colour, and strong flavoured. The root of the 

 cultivated variety is succulent, and commonly of a yellow 

 or an orange-colour ; it is universally known, and very 

 generally relished, when cooked in various ways. 



Several varieties are cultivated, particularly the 

 Orange carrot, with a large long root, of an orange- 

 yellow colour ; the Early horn and the Late horn car- 

 rot, of both which the root* are short and comparative- 

 ly small ; and the Red or field carrot, which acquires 

 a large ** 



320. Carrot* are sown at two or three different sea- 

 sons. The first sowing is made a* early perhaps an 

 new-year's day, or at any rate before the first of Feb- 

 ruary, on a warm border or in front of a hot-house. 

 Some employ a gentle hot-bed for this first crop ; while 

 others only hoop over the border, and cover it with 

 mat* during frost The main crop of carrots is put in. 

 hi March or April ; and in June or July a small bed 

 i* sown to afford young carrots in the autumn month*. 

 In some place* a sowing is made a month later, to 

 remain over winter, and afford young carrots in the 

 following spring. These, however, often prove stringy, 

 but they are useful in flavouring soup*. In light early 

 oil*, it is better that the principal crop should not be 

 sown sooner than the end of April or beginning of 

 May ; for in this way the attack* of many larvae are 

 avoided. For the early crop*, the horn carrot is best ; 

 for the principal crop*, the orange vanety is preferred, 

 but the red i- also much cultivated. 



The seed* having many forked hair* on their bor- 

 der*, by which they adhere together, are rubbed be- 

 tween the hand* with some dry sand, so a* to separate 

 them. On account of their lightness, a calm day muit 

 be chosen for sowing ; and the seeds should be trod in 

 before raking. They are sown either at broad-cast, or 

 in drills a foot apart When the plant* come up, several 

 succetaive hoeing s are given ; at first with a three inch. 

 and latterly with a six inch hoe. 1'he plants are thin, 

 ned out, cither by drawing young carrots for use, or 

 by hoeing, till they stand ei^ht or ten inches from each 

 other, if sown l>y broad- cat, or -ix or seven inches in line. 

 The hoeing is either performed only in showery wea- 

 ther, or a watering is regularly given after the opera. 



Si 



