'^^■^ inf> 



GARDEN YARD ^"" 



Like the radish, the turnip, if it grows slowly, 

 is likely to be tough, woody and stringy. True 

 turnip has soft, white flesh (sometimes the 

 boys eat it raw) and the roots are flatly 

 rounded, while the leaves are rough and hairy. 

 The seed is sown as soon as the soil can be got 

 ready in the spring for the early crop, and as 

 late as the last week in July in the Northern 

 States, or the middle of August in the Middle 

 States, for a fall crop. They are ready for the 

 table in six to ten weeks. Tm-nips are planted 

 from 1 to IJ inches deep in drills from 10 to 18 

 inches apart; one ounce of seed for every 200 

 to 300 feet, or one pound to the acre. Plants 

 should be thinned until they stand three or four 

 inches apart, and later, as the roots are pulled, 

 a foot of space will allow of full development. 



Turnips suffer so from root maggot, that 

 where the land has become infested with this 

 pest, it is better not to try to grow them until 

 the insects are starved out, because the only 

 effective treatment that we have found so far 

 is to inject bi-sulphide of carbon into the soil, 

 which costs too much for turnip crops. 



PARSNIPS. 



Unless your preparation-tillage has been thor- 

 ough, there will be no good parsnips for you. 



