124 GARDEKIKG FOE YOUKG AND OLD. 



twenty-four or forty-eight hours longer; the seed can be 

 allowed to remain in the fermenting barrel for several days 

 without injury to its germinating powers, but it does not 

 look quite so* bright as that first taken from the barrel 

 after it has been allowed to ferment thirty-six or forty- 

 eight hours. It is convenient to have plenty of barrels 

 and an abundance of water. A little knowledge of chem- 

 istry, with ome experience, will greatly facilitate the 

 labor of washing out and drying the seed. It will fa- 

 cilitate the drying process if you press out as much 

 water as possible, either by squeezing the seeds be- 

 tween the hands pr putting them in a bag under a cheese 

 press, before putting them on the stretchers to dry. The 

 seed must be thoroughly dried before being bagged and 

 stowed away. 



TURNJPS. 



The cultivation of Turnips merely for home use, as a 

 table vegetable, will not require much thought or labor. 

 But when grown extensively either as a farm crop for 

 stock, or as a farm-garden crop for market, it will be 

 necessary to bestow considerable attention upon them. It 

 is often thought that our climate is not well adapted to 

 the growth of turnips. I am satisfied that this is a mis- 

 take. We can grow just as good turnips here, and as 

 large a crop per acre, as in any other country. The rea- 

 son probably why the English and Scotch farmers raise 

 turnips so extensively, is not that they can grow them so 

 much better or more easily than we can, but because 

 their winters are so much milder, that the roots can be 

 largely eaten off by sheep during the autumn, winter 

 and spring months on the land where they grow. If an 

 English farmer could sell his turnips at any thing like 

 the price the crop will bring in this country, no other 

 farm crop would be half so profitable. But, as I said be- 



