TURNIP. 91 
fully sorting them, to store them over winter stacked 
up in the open and banked with straw for protection; 
or they are buried in pits. 
When roots are to be left in the field over winter, the 
rows when seed is sown should be made as directed for 
spring planting of roots, viz., three feet apart, plants 
standing fifteen inches in the row. 
No two varieties should be grown near each other, 
nor should ruta baga be raised in the vicinity of cab- 
bage; if permitted mixture in the crop will result. 
On the Northern Atlantic slope, harvest occurs from 
June 25th to July 10th. It is done when bulk of the 
crop is ripe, known by the pods becoming dry. 
Owing to the loss sustained when cutting is done 
with a machine, by seed pods bursting and spilling 
seed, the work is better done by hand, and that care- 
fully, with a reaping hook. 
The stalks are gathered into small heaps, the heads 
laid one way. They are left to remain in the field for 
a week or so, to become dry. A cloth to catch loose 
seed should be placed in the wagon used for hauling 
to the barn. 
Threshing may be done either with a flail or the 
threshing machine. Before using the latter, it should 
be examined to see if it is free from seed which may 
have lodged in cracks, shelves, etc., from previous 
crops. Clean by running through the fan mill. 
Market.—The total annual consumption of turnip 
seed by the American seed trade will approximate 
2,000,000 pounds. The greater portion of this is im- 
ported from Europe, mostly from England; the re- 
mainder is grown in the United States, and in quality 
is equal to the imported. This home-grown seed is pro- 
duced mostly in New England and the Middle States, 
in Eastern Virginia and in Eastern Washington. 
