V. 



TURNIP. 



and to tie them to. The ground in which they are planted, 

 should be kept very clean, and frequently stirred about 

 them. If you intend to save the seed, you should have 

 a plant or two very early placed against a south wall. 



196. TURNIP. I am here to speak of turnips to be 

 cultivated in a garden for table-use, and not to be culti- 

 vated in a field for the use of cattle ; but, as the Swedish 

 turnip, or ruta baga, yields most delicate greens, for use 

 in March, a few of these might find a place in a garden. 

 It is true, that they are to be found upon almost every 

 farm ; but you must go to the farm to get them, and get 

 leave to take them into the bargain ; so that, a couple of 

 rows across one of the plats ought to find a place in the 

 garden. The garden-turnip is called the stone-turnip by 

 some ; by others, the early white Dutch-turnip ; some say 

 that they are both the same ; there is another turnip 

 which has a long and taper root, and not a large bulb in 

 proportion ; and this is called, in Hampshire at least, the 

 mouse-tailed turnip. But, the finest turnip for eating that 

 I ever saw, I never yet saw in England. It is a little flat 

 turnip. The bulb lies almost wholly upon the top of the 

 ground, sending down, from the centre of it, a slender 

 tap. This bulb is about four or five inches diameter in 

 general, and not above two inches through, in depth. 

 The flesh is of a deep yellow colour. This sort of turnip 

 is in universal use throughout the northern States of 

 America. Some farmers in England cultivate the yellow 

 Scotch turnip as it is called ; and, if this turnip really did 

 come from Scotland, there is something good that is 

 Scotch, at any rate. This yellow turnip is cultivated in 

 Herefordshire under the name of the ox turnip ; and I 



