The Turnips 



179 



Seeds of turnip 

 (X 8). 



The value of the turnip as an article of food lies very 

 largely in its tenderness and succulence. If the plant 

 grows slowly, it is woody, stringy and bitter. To secure a 

 quick growth, the land should be rich 

 and moist, and in fine tilth. If the 

 plants are raised in broadcast seeding, 

 the land should be in excellent condi- 

 tion and free from weeds, as no sub- 

 sequent tillage is possible. 

 The turnip is one of the easiest plants to grow, except 

 that it is often seriously attacked by the root-maggot. 

 This pest can be kept in check by injecting bisulfide of 

 carbon into the ground about the plants, but this labor is 

 usually more than the turnips are worth. It is better, 

 therefore, to grow turnips on land that has not been in- 

 fested ; or, if there is no such land on the premises, it is ad- 

 visable not to grow turnips until the insects are starved out. 



Early turnips are sold in bunches, like early beets, the 

 tops usually re- 

 moved. The main 

 crop is sold by the 

 bushel or the barrel. 

 Eoots are stored 

 for winter like po- 

 tatoes. 



Standard varie- 

 ties of turnip are Milan, Snowball, Strapleaf Flat Dutch. 

 Eigs. 88, 89, 90 show the turnip. 



Rutabaga 



The requirements for the rutabaga are the same as for 

 turnips, except that the plants require a month to six 



Seedlings of turnip (X %)• 



