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buist's family kitchen gardener. 



mixed with butter, cream, and other seasoning, for which pur- 

 pose mid-sized Turnips are better than large ones, as the lat- 

 ter, being of a spongy nature, contain more water than those 

 smaller. In the present day, during the great deficiency of 

 the Potato crop, they form a partial substitute for that valu- 

 able root — especially in Europe, where some of the ficer kinds 

 of the Turnip have been found, by recent analysis, to give 

 nearly as much nourishment. The young sprouts from the 

 tops, in Spring, make excellent greens. There are only a few 

 sorts suitable for garden culture. 



Early White Dutch , or White Strap-leaved, is a very early 

 kind, of a round, flat form : the leaves are short and narrow. 

 This and the following variety will produce roots fit for the 

 table in six weeks from sowing. 



Early Red-top Dutch, or Strap-leaved Red-tap. has every 

 character of the former, except that the portion of the root 

 which is fully exposed above ground is of a red or purple 

 color. 



Early Yellow Dutch is a very beautifully formed variety, 

 of the color indicat-ed by its name. It is quite firm, sweet, 

 round in form, and keeps well. 



Of this class there are also the JJliite and Yellow Stone, 

 Yellow Malta. Snowball, and some others, all of which we 

 think, in this climate, inferior to the three described. 



For Spring use, the following Swede or Rutabaga Turnips 

 should be sown : 



The Purple-topped Swede is of an oval, tapering form, and 

 requires to be sown in July: flesh very fine, and keeps till 

 Spring. 



Improved Swede. — We are highly in favor of this variety of 

 Turnip, either for the garden or field : it has a better formed 

 root than the common sort : the leaves do not grow sc strong ; 

 the flesh is of a fine yellow, and very pleasant flavor. 



