VEGETABLES— DESCRIPTION AND CULTURE. 



315 



and JSTaples, raised them by the acre, long before used by 

 other nations, and, it is said, prepared them in an almost 

 infinite variety of ways. There are very few preparations 

 into which it enters, which are not improved by the addi- 

 tion. A good supply should be prepared when in season 

 by stewing and putting up in patent cans for winter use. 

 On account of the acid of the fruit, earthen or glass jars 

 are best. 



TURNIP. — (Brassica rapa.) 



The turnip is a hardy biennial of the cabbage tribe, a 

 native of many parts of Europe, and has been cultivated 

 for centuries. It was held in considerable estimation by 

 the Romans. Cato 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 recom- 

 -mends its cultivation, " because that portion of the crop 

 not wished for the table will be greedily eaten by the 

 farm cattle." It is cultivated in all temperate climes, and 

 is now extensively grown as a field crop in England, for 

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

 pose in our Northern States. 



Early White Batch (Strap-leaved). — A round, flat tur- 

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

 kind. 



Early Hed-Top Butch (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 sowing. 



The above are best for spring sowing, and also very 

 useful for the autumn crop. 



White Crlohe is a beautifully shaped, globular root, of 

 the largest size. 



