186 KITCHEN GARDEN. 
Early White Dutch, Yellow Maltese, — 
Early Stone, Dutch Yellow, 
Green-topped White, Aberdeen Yellow, 
’ Long White, Teltow. ° ; 
Besides these, the Navet of the French (Brassica Na- 
pus v. esculenta) is occasionally cultivated, and more fre- 
quently the Swedish Turnip or Rutabaga (Brassica cam- 
pestris v. Napo-brassica, L.) which is a most excellent win- 
ter sort, though it belongs more properly to the farm. For 
early crops, the white Dutch is the principal variety ; the 
other white sorts, and the beautiful yellow Maltese, are 
useful in summer and the beginning of autumn. The yel- 
low Dutch being capable of enduring a considerable degree 
of frost, affords the most appropriate winter supply.. The 
teltow or French turnip is remarkable for being high-flavor- 
ed, and is used only for seasoning to soups or stews. 
Turnips succeed best in a rich, well-worked soil, of a 
light or medium quality. The first sowing is made about 
the end of March, in a warm situation; and it is usual to 
put in additional sowings, once a fortnight or three weeks, 
till the end of August. The early crops are sown broad- 
cast, and the later in drills about a foot asunder. After 
the plants have shown a rough leaf or two, they are thinned 
out, being left at the distance of eight or ten inches in the 
drill; and the ground is hoed and kept free from weeds. 
As turnips which have stood the winter throw up their 
seed-stalks early in spring, after which their roots become 
stringy, and are much deteriorated, it is useful to store 
the turnips in the winter, keeping them in a close place, 
and covering them with straw. 
A small sowing may take place so late as the middle of 
September; and if the winter prove mild or open (as often 
happened previous to 1837-8), young turnips of excellent 
