TURNIP. 



179 



coil, if well manured. More weight per acre can be ob- 

 tained by these crops than by the turnip, and they are of 

 equal value. 



U^e. — Turnip cabbage, when the size of a large turnip, 

 is an excellent vegetable. If cut into slices one-quarter 

 of an inch thick, and boiled until very tender, it resem- 

 bles the cauliflower in flavor. The thick skin being re- 

 moved, it may be cooked like a turnip. When full grown, 

 it is used for feeding stock. It will endure our winter 

 without protection. 



Brassica Kapa — Turnip. 



This root was held in considerable estimation by the 

 Romans. Oato is the first writer that mentions it. " Sow 

 it," says he, " after an autumnal shower, in a place that is 

 well manured, or in a rich soil." Columella recommends 

 its cultivation, " because that portion of the crop not wished 

 for the table will be greedily eaten by the farm cattle." It 

 is a biennial plant, now cultivated in all temperate climes. 

 It is now extensively raised as a field crop in England, for 

 feeding stock, and is considerably raised for the same pur- 

 pose in our northern States. 



Early WTiite Dutch (strap-leaved). — A round, flat tur- 

 nip, with short, narrow, strap-like leaves, is the earliest kind. 



Early Red Top Dutch (strap-leaved), differs from the 

 preceding only in the red color of the portion of the roots 

 which is above ground. Both of these, in a moist, cool 

 fall, are fit for the table six weeks after sown. 



Yellow Dutch will stand any degree of frost uninjured, 

 is fine flavored, and very nutritious. It is of a yellow 

 color, round, handsome shape, firm and sweet, and keeps 

 well. I prefer it to the Swedes for winter use, and would 

 select this, if confined to one kind, for the garden. 



White French resembles the Swedes, but not so smooth; 



