TURNIP 375 



i. Long varieties in which the fleshy ' root ' is three or more 

 times as long as it is broad (i, Fig. 119). 



ii. Tankard or Spindle-shaped varieties (2, Fig. 119), in which 

 che greatest diameter of the ' root ' is between ' top ' and ' tail.' 



iii. Round or Globe varieties in which the ' roots ' are almost 

 spherical (3, Fig. 1 19). 



iv. Flat varieties in which the shortest diameter is between 

 'top' and 'tail' (4, Fig. 119). 



Many intermediate forms are prevalent, but the above repre- 

 sent the chief most distinct groups, so far as shape is concerned. 



Turnips may be also placed in groups according to the colour 

 of the upper part of the 'root,' which is exposed to the light 

 and air above ground and the colour of the ' flesh.' 



A. WMte-fleshed varieties. 



These are generally of low feeding-value, many of them with 

 soft flesh, liable to be injured by frost. 



Their growth is rapid, and a considerable amount of produce 

 is yielded in a short time. They are chiefly adapted for feeding 

 in autumn and early winter, and are conveniently divided into 

 (i) 'white tops,' (2) 'green tops,' (3) 'purple or red tops,' 

 and (4) ' greystones,' according to the colour of the upper part 

 of the ' root.' The greystone variety has its upper part mottled 

 with transverse green and purple streaks. 



B. Yellow-fleslied varieties. 



Many of these are supposed to be hybrids between the turnip 

 and swede. Their leaves are rough and grass-green in colour 

 like the turnip, but the flesh resembles that of the swede in 

 colour and firmness. These varieties are more robust, of slower 

 growth, and superior feeding value to the white-fleshed turnips : 

 they are, moreover, less injured by frost and keep sound for a 

 longer period during winter. 



Yellow-fleshed varieties are conveniently divided into (i) 

 ' yellow tops,' (2) ' green tops,' and (3) ' purple tops ' according 

 to the colour of the upper part of the ' root.' 



