TURNIPS 



749 



Limousin Turnip. — Root roundish or slightly top-shaped when 

 young or badly grown, very large, broad, and slightly flattened on 

 the top when fully grown, when it not unfrequently measures lO in. 



in its greatest diameter 

 and at least 6 in. in 

 depth ; skin smooth, en- 

 tirely white; flesh white, 

 not very sugary ; leaves 

 very large and tall. This 

 variet}^ is only grown in 

 the fields. As it is a 

 late kind, it is especially 

 adapted for cool, moist 

 climates, where it can be 

 sown in June. It is the 

 largest and most pro- 

 ductive of the Turnips 

 which are grown in 

 France. 



In addition to the 

 mention the following :— 

 Amber Globe Turnip.— Root almost round or, more usually, 

 top-shaped, pale yellow, with a green neck ; leaves entire, lon< 



An American 



Limousin Turnip (i natural size), 



foregoing varieties we may also 



and light-coloured ; flesh pale, sugary, 

 highly esteemed in the United States. 



American Strap-leaved Turnip.— Comes 

 very near the White Globe Strap-leaved 

 Turnip, having, like it, a white, rounded root, 

 slightly top-shaped, and large, entire leaves. 



Briollay Turnip. — This variety, which 

 was raised in Anjou, bears some resemblance 

 to the White Tankard Turnip, but is smaller, 

 shorter, thicker, and deeply sunk in the 

 ground. It is also of better quality and 

 more suitable for table use, being a true 

 kitchen-garden Turnip and not a cattle- 

 feeding variety, although it is often used for 

 that purpose, as all other kinds of Turnips 

 are when they have grown too large. 



Clairefontaine Turnip. — Root spindle- 

 shaped, straight, smooth, grayish white, rising 

 little from the ground ; flesh white and tender. 

 Suitable for growing in ordinary soil, less delicate and less exacting 

 than the Vertus Turnip. 



Cruzy Turnip. — A very distinct variety. It is the only dry- 

 fleshed Turnip which has a perfectly flat root. Skin a gray-white. 



Long Briollay Turnip. 



