TURNIPS 453 



copper. This is made by dissolving I ounce of copper carbonate 

 in 3 pints of strong ammonia to form a stock solution, which should 

 be diluted with 2 5 gallons of water. If applied with a fine Vermorell 

 nozzle and a strong force pump, this solution will prove effective. 



Ventilation and watering. Careful attention should be given to 

 ventilation and watering. Ample ventilation without cold drafts, 

 together with careful watering, will go far toward the control of 

 mildew. The plants should not be weakened by too much or too 

 little water. If they are to be syringed, this should be done once 

 every week or ten days, and then only in the morning of bright 

 days. Ordinarily, however, the atmosphere of the house should be 

 kept dry rather than moist, for a very moist atmosphere is apt to 

 produce a soft, succulent growth which brings on a disease known 

 to gardeners as cedema. This is only a physiological condition, 

 however, and can be prevented by keeping the house dry. Extreme 

 variations in the temperature of the house should not be allowed ; 

 the night temperature should range between 65 and 68 F., and 

 the day temperature between 70 and 80 F. 



Gathering the fruits. The individual fruits as they ripen should 

 be cut from the clusters, with a portion of the stem adhering, in 

 such a way as not to disturb the remaining fruits. Tomatoes gath- 

 ered in this way present a pleasing appearance and are not apt to 

 be leaky. For special markets close at hand it is not necessary to 

 wrap them, for they are usually sold by the pound. For long-dis- 

 tance shipment, however, it is better to wrap the fruits in tea paper, 

 either white or brown, and pack them in carrier baskets similar to 

 those used by peach growers for the shipment of peaches. The 

 yield of a plant grown as described above should range between 

 4 and 10 pounds, the average being about 5 or 6 pounds. 



TURNIPS 



The name " turnip " is applied indiscriminately to both the ruta- 

 baga and the common flat Dutch type of turnip. Common turnips 

 and rutabagas are both grown chiefly for their roots, and while 

 they hold a lowly position in the scale of garden vegetables, yet 

 in some sections they are extensively grown for stock food and 

 as a market-garden crop. 



