TOMATOES FOR WINTER 



775 



October. After this time the days are generally dull and moist, 

 ; conditions not favourable to the setting of the fruit. For winter 

 work only medium growers and free setters should be selected. 



As regards the mode of increase, seedlings are preferable to 

 cuttings, as though cuttings might naturally be expected to come 

 into bearing before seedlings, and consequently answer better for 

 j winter fruiting, seedlings if carefully tended will fruit quite as 

 j early, and in every other respect be satisfactory. The plants 

 must be stocky, as drawn and weakly plants are of no use, since 

 by the time these have become fit to produce fruit the season is 

 I too late for the flowers to set 



j In growing winter Tomatoes pot culture is preferable to 

 ' planting out, as in pots the plants are more under control, with 

 I the added advantage that the house is at liberty for other plants 

 I until the time comes round for housing the Tomatoes. The best 

 i place for winter tomatoes is those light houses or pits in which 

 I cucumbers and melons have been grown during the summer, as 



directly these are over they can be cleared out and the Tomatoes 



put in their place. The plants should be in their winter quarters 

 \ by the beginning of October or the middle of the month at the 



latest. In our experience one of the best winter fruiting sorts is 

 I Winter Beauty^ though the old Large Red is also good, the only 



objections to this variety being its poor shape and quality. 



TURNIPS (YELLOW-FLESHED) 



li It is very strange that the yellow-fleshed Turnips are so 

 ' favoured in the north, while they are but seldom grown in the 

 i south. When cooked, there can be no question as to the superior 

 ' quality of the yellow-fleshed Turnips, the flesh being firmer, of 

 better flavour, and when served, in the opinion of many, more 

 I, attractive. One often hears it said that the flavour of the yellow- 

 fleshed Turnip in the south is strong, but given good culture in the 

 way of deep, well-manured soil, and grown on without a check, this 

 is not so. The cultivation has a great influence on the flavour, and 

 it very often happens that the white Turnips are not only hard, but 

 bitter, and for this reason very objectionable. In the kitchen the 

 yellow-fleshed Turnips are by many cooks preferred to the white- 

 I fleshed varieties. 



