New Principles of Gardentng. 
4. The Medicinal Virtues. 
The young tender Shoots or Tops, boiled and eaten pro- 
voke Urine. The Decoétion of Turnips is good againft a Cough 
and Hoarfnefs of the Voice, being drank in an Evening with 
a little Sugar, or Quantity of clarified Honey. 
5. The Parts for Ufe. 
The Seed Leaves when eaten in Salleting, the Roots when 
boil’'d, and the tender Tops in the Spring for Soup. 
6. The Quantity for Ufe. 
The Quantity of the Seed Leaves to be eaten ina Sallet is 
an equal part with others; but the Roots and tops are at 
Pleafure. 
7. Their Cultivation. 
The fweeteft Turnips are produced on a light fandy Loam. 
The time of fowing Turnips to come in, for the Months of 
Fanuary, February and March, is Auguft: But to have them 
fooner for the Months of Oégfober, November and ‘December, 
they may be fown in Fume or Fuly; and indeed I can't fee 
any Reafon why we may not fow them earlier, as in March, 
April or May, that thereby our Table may be plentifully fup- 
plied throughout the Summer. However. let them be fown at 
any time, the manner of fowing and ordering after is the fame. 
To explain the Method of fowing Turnip Seed for a Crop, is 
as needlefs as to defcribe what fort of a Root a. Turnip is: 
The only Care therein is, that you do not fow them too thick, 
which will caufe a very great Trouble and Expence in their 
houghing, or too thin, whereby you will be deprived of a Crop. 
Their proper diftance ought to be about feven or eight Inches, 
and twice houghing them over is generally fufficient. 
If in the Winter the Frofts are very fevere, ‘tis beft to pull 
them up and pit them, as direéted for the Carrots, Sed? VII. or. 
keep them in Sand in a warm Cellar. 
The manner of fowing Turnips for young Salleting is the 
very fame with that of Creffes, Muftard, Chervil and Radifh. 
Having 
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