THE 
GARDEN YARD 100 
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. Turnips are planted 
from 1 to 14 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. 
