TURNIPS. 



SECT. IV. — TURNIPS. 



£^9 



It Is proper to begin with the crop w'nich, in Norfolk, 

 is made the basis of all others. 



1. Course, lO. Drilling, 



2. Soil, II. Consumption, 



3. Tillage, 12. Preservation, 



4. Manuring, 13. For seed, 



5. Sort, 14. Is the land tired? 



6. Seed, 15. Swedish Turnip, 



7. Steeping, 16. Importance of the 



8. Hoeing, culture. 



9. Distempers, 



1. Course. — At Massingham, on the first improvement 

 above sixty years ago, it was common to take two crops 

 running to clean the land, and it answered greatly : Mr. 

 Car's barley, after the preparation, was greater than ever 

 known in the common course: he had 6| quarters per 

 acre. 



Mr. Burton, of Langley, considers a wheat stubble 

 as the best for turnips. 



2. Soil. — Norfolk farmers are so wedded to turnips, that 

 they sow them almost indiscriminately on all soils. Per- 

 haps, the heaviest land I have yet s'een in the county, is at 

 Goodwick, on the farm of the Rev. Dixon Hoste : 

 and I was petrified to see his turnips on such a soil, as 

 well as his neighbours, on broad flat lands: it is true, he 

 has hollow-drained well and carefully ; but the very tex- 

 ture of the soil is adhesion itself, and greatly retentive of 

 water; so that carting to remove the crop, is very hazard- 

 ous ; the consequence is, a barley crop inferior to the land ; 

 certainly, in many cases (even in this fine barley year, 

 1802}, not more than the half of what would have follow- 

 ed beans or tares, well managed. 



In 



