I 



LONG TURNIP 



737 



flesh is white, firm, dry, 

 and well flavoured. It is 

 largely brought into the 

 Paris market, especially 

 in the latter part of the 

 autumn. In moist or 

 well - watered gardens it 

 may be grown for use as 

 early as the end of summer 

 and during the whole of 

 the autumn. 



Morigny 

 nip. — Root 

 long ovoid 

 jecting only 

 overground, 

 long, and 2 

 the thickest 



Gray 



of a 

 shape, 

 about 

 6 or 7 in. 



broad in 

 part, which 



Tur- 



very 

 pro- 

 I in. 



in 



gray 

 flesh 

 and 



Hardy White Winter Turnip. 



occurs at about one-fourth 

 or one-third of its length ; 

 skin rather smooth, iron- 

 or slate - coloured ; 

 white, rather tender, 

 sugary ; leaves 

 medium-sized, half-erect, 

 and of a light green. A 

 rather early and good 

 kitchen- garden variety. If sown rather late, the roots may often 

 be kept in the ground through the winter, provided 

 they are covered with straw or dried leaves. 



Long Black Turnip.— Root very long, spindle- 

 shaped, clean skinned, almost entirely sunk in the 

 ground, 6 to 8 in. long, and 2 in. or more in 

 diameter at the neck ; skin black, as dark coloured 

 as that of the Winter Radish ; flesh white or 

 grayish white ; leaves rather stout, erect, and dark, 

 shining green. This is a rather early variety, and 

 when sown not sooner than in August, it keeps 

 very well through the winter, like the preceding 

 variety, if covered with straw or dried leaves. 

 This method of preservation in winter is likewise 

 generally applicable to all the varieties of Turnips 

 which have the root deeply sunk in the ground, 

 and especially so to those kinds which grow with 

 Morigny Gray Turnip ^he neck of the root projecting a little above 

 (i natural size;. the Surface and with the leaves erect rather than 



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