48 GaRDENING For ALL. 
Avoid sowing turnips upon soil which has just produced 
a crop of cabbage, cauliflower, greens, sprouts, and the like ; 
but let them rather follow a crop of peas, beans, vetches, 
celery, or carrots. 
The first sowing may be made on a warm and moist 
border in March. As soon as the seedlings appear, dust them 
shghtly every evening, or as frequently as convenient, with 
lime, to prevent their destruction by slugs and the turnip flea. 
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Properly Thinned Turnips. 
Successional sowings ought to be made every three or 
four weeks if a regular supply of tender and juicy roots is 
required. Thin out, as soon as the plants are sufficiently 
large to ensure a crop, to four, six, or eight inches apart, 
according to the average size of the variety and the use for 
which they are desired, whether for home consumption, 
market, or exhibition. Always remember that tender, juicy 
roots of medium size are always better than large, dry and 
woolly ones. 
In July and August large sowings should be made for 
the purpose of providing a supply of turnips during autumn, 
winter and spring. 
For early use sow Early Milan; mid-season, Early 
Snowball and Model White Stone; late crops, Orange Jelly, 
Early Snowball, and Model White Stone. 
