294 



HISTORY OF THE VEGETABLE KINGDOM. 



diminutive. These are, however, no doubt a 

 particular species naturally of a small growth, 

 and it must not thence be inferred that hot 

 countries are wholly inimical to this production. 

 At Benares, in Ilindostan, a latitude of about 2G°, 

 turnips, radishes, asparagus, cauliflowers, and 

 other garden vegetables are raised in considerable 

 plenty by the natives, and exposed to sale in the 

 bazaars, principally for European purchasers, to 

 whom these plants of home association are wel- 

 come even among the rich display of tropical 

 productions, and even though they cannot be 

 obtained in their native excellence, being com- 

 paratively tasteless when raised under the fervid 

 sun of India. When destined for human food, 

 of course the quality more than the size of this 

 root is considered; but in raising them as an 

 economic aliment for cattle, the greatest possible 

 quantity of nourishment which can be produced 

 in a given space is the object most to be desired. 

 Various sorts, differing in size, shape, and colour, 

 but all assuming, in a greater or less degree, the 

 globular or spheroidal form, are the objects of 

 either garden or field culture. Of these there 

 are ten varieties in common cultivation, distin- 

 guished by colour, size, time of coming to ma- 

 turity, productiveness, or flavour. Among this 

 number, the Maltese golden turnip is a very fine 

 variety, of one uniform orange tinge. It is per- 

 fectly spherical, and the crown and tap-root are 

 both so very small, that if dexterously removed 

 the exact parts of the root whence they were 

 divided are not easily discernible. When quite 

 fresh, and just before it has acquired its full 

 consistence, it makes its appearance in the 

 northern parts of the country with the dessert, 

 and it is considered to be superior bofli in form 

 and flavour to many fruits. The Swedish turnip 

 is another variety of a much larger growth, and 

 of a more hardy nature than any of the other 

 kinds under cultivation; this is very seldom 

 raised among garden vegetables, as it is too strong 

 and harsh to be acceptable for human food. It 

 has, however, the advantage of surviving through 

 seasons when even the hardiest of the others 

 would be destroyed. This turnip is largely 

 cultivated in fields and employed as food for 

 cattle. 



The root of the French turnip, or tmvcu, differs 

 from the other varieties, having more the ap- 

 pearance, in shape and size, of the carrot. It is 

 of a very fine flavour, and in high repute on the 

 Continent. When used, the outer rind is not 

 peeled off as in the common turnip, but merely 

 scraped, since the peculiar taste chiefly resides in 

 that part. In France, as well as in Germany, 

 few great dinners are set on the table without 

 this vegetable appearing under some form, either 

 enriching the gravies and stews, or prepared as a 

 viand by itself. The naveu was more cultivated 

 in this country a century ago than it is at pre- 



sent, being now but rarely found in our gjir- 

 dens. 



In Barbary a small parsnip-like turnip with 

 fibrous roots, called in that country el bashmirc, 

 is held in much esteem for its agreeable pun- 

 gency. 



A light gravelly soil, broken fine by tillage, 

 is most favourable to the production of turnips 

 of the best quality; but they will succeed in 

 almost any land. Any poor, light, sandy gro und 

 suits the naveu, which has the great advantage 

 of never requiring any manure in its cultivation. 



Turnips may be obtained in this country in 

 succession almost throughout the year by sowing 

 seed every month in spring and summer. Th is is 

 distributed broad-cast, or sometimes sown in 

 drills in the proportion of about half an ounce of 

 seed to one hundred square feet. As soon as the 

 plants are sufficiently advanced, having rough 

 leaves of about an inch broad, they are hoed and 

 thinned to six or eight inches apart from each 

 other. In the early stages of their growth tur- 

 nips are rather a delicate crop. When they first 

 put forth their tender and succulent seed-leaves, 

 they are liable to be preyed upon by a peculiar 

 species of beetle called thence the turnip fly; 

 this is extremely destructive, and various pre- 

 ventives against the evil have been suggested. 

 Several preparations of the seeds previously to 

 sowing have by turns been recommended, such 

 as steeping them in sulphur-water or sprinkling 

 them with soot at the time of sowing; these, 

 however, have not been considered efficacious, 

 and even when they have apparently been suc- 

 cessful, perhaps it has been under circumstances 

 in which the plants would have equally escaped' 

 without any precautionary measure. No insect 

 can very well deposit its eggs in the seed of tlie 

 turnip before it is in the ground, at least there is 

 no known species which perforates the pods for 

 that purpose. The sulphur or soot, or any other 

 application, is of course thrown off with the 

 tunic or outer coat, and does not in any way 

 protect the cotyledon or side lobes of the seed, 

 which come up in the form of leaves, and in 

 which the eggs of the fly are then deposited. By 

 some cultivators these leaves are powdered with 

 quick-lime as soon as they show themselves above 

 ground; a plan which appears the most rational 

 for preventing the mischief. One of the easiest 

 remedies against it, however, is recommended by 

 Neil, to sow thick, and thus ensure a sufiiciency 

 of plants both for the fly and tliC'prop. As soon ' 

 as the rough leaves are a little developed, the 

 danger from the insect depredator ceases. 



Loudon says, as to the choice of seed, i8 should, 

 be bright and well dried. In seasons vrhen the] 

 turnip fly is dreaded, old seed may be mixea inj 

 equal parts with new, the mfxture divided, and! 

 one half steeped twenty-four hours in water. By! 

 this means four different times of vegetation araj 



