TUENIP 



VEGETABLE GABDEN 



TUENIP 1119 



The stem is almost round in shape, and 

 varies in size from 3 to 8 in. in diameter. 

 In seasons when the Tm-nip is fibrous 

 and hot to the taste, Kohl-Rabi retains 

 its delicate and agreeable flavour. 



Culture Sc. — Kohl-Eabi is now becom- 

 ing better known in British gardens, 

 and owing to its great hardiness is a crop 

 worthy of attention. It likes a stifflsh 

 moist soil and is suitable for damp but 

 weU-drained situations. Seeds may be 

 sown from the beginniug of April to the 

 middle or end of June ia shallow drills 

 about a foot or eighteen inches apart. 

 When the seedlings are well developed — 

 which usually takes from 4 to 6 weeks — they 

 may be thinned out to about a foot apart 

 in the rows, and the plants will be fit for 

 use in three or four months from the date 

 of sowing the seed. The Turnip-Kke stems 

 should be left well above the surface of 

 the soil when growing. During the sum- 

 mer months the soil between the rows of 

 plants should be kept stirred with the 

 hoe to keep the weeds down and also to 

 prevent excessive evaporation of moisture 

 from the soil during dry weather. The 

 swollen stems are ready for use before 

 they are quite fully grown. 



Varieties. — There are several known, 

 but the best for general cultivation are the 

 Early White, which has roundish pale 

 green or whitish steins 6-8 in. through ; 

 Early Purple, which has purplish stems, 

 but is not so delicate or early as the 

 Early White ; and the Early Dwa/rf, a 

 dwarfer form than the others. 



SWEDE TURNIP or TURNIP- 

 ROOTED CABBAGE. —This is closely 

 related to the Kohl-Babi, but its swoUen 

 stems, which are nearly as long as 

 broad, usually grow more deeply buried 

 in the soil. They are boiled and have a 

 flavour Kke the Kohl-Babi, and are held 

 in greater esteem than Turnips by many. 



Culture. — This is precisely the 

 same as recommended for Kohl-Eabi 

 above. There are two kinds usually 

 grown — one with a yellow flesh, the other 

 with a white flesh. In hot dry seasons 

 they are more easily grown than Turnips, 

 and do not lose their flavour or become 

 stringy. 



TURNIP (Bkassica Bapa).— The 

 Turnip belongs to the genus Brassioa, 

 like the Cabbage, Cauliflower, and other 

 vegetables mentioned in the preceding 

 pages. It is, however, not cultivated so 



much for its leaves (although these are 

 often used as ' greens ' ) but for the round- 

 ish or flattish fleshy roots. Strictly 

 speaking the edible portion is not a root 

 at all, but a short much-swollen stem, 

 from the top of which leaves and flowers 

 are produced, and from the base the 

 slender tapering taproot and fibres. 



Soil. — Turnips will succeed on any 

 good garden soil that is not too heavy or 

 too clayey, but prefer a good and rather 

 light loam not too heavily dressed with 

 farmyard manure, at least not immediately 

 prior to sowing the seeds. Turnip soil is 

 best prepared in autumn or early winter 

 by digging or trenching and manuring as 

 may be required. A fairly moist situation 

 and cool positions are best for Turnips. 



Sowing the seed. — The seed may be 

 sown either broadcast or in rows or drills 

 but as thinly as possible. Where large 

 quantities are required it will be found 

 economic to use a small seed drill. This 

 useful instrument makes a shallow drill 

 and sows the seed at the same time. The 

 distance between the seeds can be regu- 

 lated, and the subsequent thinning out 

 will be a less tedious process. After sow- 

 ing the soil is raked over and made level 

 and firm, either by means of the feet or a 

 small roller. 



As birds are very partial to the seeds, 

 the latter may be coated with sulphur 

 paste or red lead before sowing, and this 

 will prevent their depredations. A sprink- 

 ling of soot and lime over the surface of 

 the soil after sowing will also be useful 

 in checking snails, slugs, and other vermin. 



Time of sowing. — For the main crop, 

 the best time for sowing seed is about the 

 middle of July, say St. Swithin's day, but 

 in warm southern localities a fortnight 

 later will be time enough. For succes- 

 sion seeds may also be sown as late as the 

 middle of August and beginning of Sep- 

 tember in the south on ground from 

 which a crop of Potatoes or other 

 plants has been cleared. The tops of 

 plants sown at this period are valuable for 

 cutting as greenstufif in spring. Earher 

 sowings, however, may be made at 

 intervals of a fortnight from early March 

 to June when Turnips are required 

 m smnmer and early autumn, but the 

 plants are then inclined to run to seed, 

 especially in dry summers, or become 

 woody or stringy in flesh. As soon as 

 the seed-leaves are pushing their way 

 through the surface of the soU, it is ad- 



