CRUCIFER^.. 51 



(our, turned, or round, and the Anglo-Saxon nope, white, signifying round and 

 white. Sicec/is/i and Ixussia are names due to the countries wliere these 

 varieties have originated or where tliey are largely grown. F/ai lop is named 

 from its form. 



History. — When the turuip was first cultivated, or where it was first used for 

 food, history does not reveal The Koniaus were ac(juaiuted with it. Tliny 

 relates that single specimens sometimes weighed forty pouuds. This seems 

 remarkable, since the turnip does not at the present day grow well in warm, 

 dry climates, neither does it arrive at perfection in very cold regions. The Brit- 

 ish Isles and the low countries of western Europe are best suited to it. It also 

 grows well in the middle parts of the north temperate zone in North America, 

 to which it was taken by English colonists. Theophrastus and I)io.scorides 

 both speak of the turuip. It was taken to Britaiu by the Romans, most likely 

 under Agricola. 



But little attention seems to have been given to it till the early part of the 

 17th century, when it was an important crop in England. It reciuires rich, 

 dee)) soil, and a damp, cool climate, but grows well in damp, warm countries. 

 I)e Caudolle thinks tlie bulk of evidence shows that it is a native of western 

 Europe, or possibly of Siberia. 



Use. — The turnip is one of the most valuable of all the root vegetables ; it 

 is prepared for the table in many ways, and is largely employed for feeding 

 stock. Cattle, sheep, and horses are fond of it, and it is especially valuable 

 for milch cows. 



It has been sliced, dried, ground into powder, and used to adulterate flour 

 for making bread. 



Uavy analyzed the turnip, and found it to contain 3 per cent of nutritive 

 matter. 



7. B. napus, L. (Rape.) This species differs from B. campestris in the form 

 of its root, which is long and slender, and usually carrot-shaped ; seed-vessels 

 spreading, foliage more abundant ; otherwi.se as B. campestris. 



Geogrophi/. — The geographical range of the rape is the same as that of 

 the turnip and cabbage. Its home is no doubt in the regions of midiUe 

 and northern Europe and Siberia. It is found wild in Sweden also, but mav 

 have escaped from cultivation. 



Etymolofjii. — Napus is the ancient Latin name for turnip, and signifies a 

 shape which tapers both ways from the middle. 



History. — How long the rape has been in use as an economic plant is 

 not known. Dioscorides and Pliny both sjjeak of it under different names, and 

 I)e Caudolle thinks that it and the turnip have been cultivatetl for more than 

 4000 years. 



Use. — In northern Europe and especially in Russia it is raised in large crops 

 for its .seed, of which an oil is made for lubricating j)urpo^es, and also for illu- 

 minating. When carefully refined it is emj)loye(l for culinary and table uses 

 At the world's e.x])Osition in I'liiladelphia in 1870, a very fine rape oil was on 

 exhibition in the Rnssian agricultural dej)artnient. The refuse is pressetl into 

 cakes called ra])e cake, and fed to cattle and poultry. The rape seed is fre- 

 quently mixed with turnip, cabbage, aiul other cruciferous seeds. To obtain 

 the oil, the seeds are grouiul or l)eateu into paste, put into hempen bags, and 

 placed between grooved planks standing in an n|)right position, so arranged 

 as to be nearer together at the bottom than at the top. The plnnks are then 

 forced together by wedges, which forces the oil out. This oil constitutes a 

 very important article of food among the Hussiau peasantry. 



