THE CULINARY GARDEN. 



291 



leaved, which is less common, and the variegated- leaved, which is grown for orna- 

 ment. 



Thyme, lemon,— J7/ym«5 citriodoms, — which has been supposed to be only a 

 variety of the common wild thj-me, Thymus serpyllum, but it is sufficiently distinct 

 to form a species of itself. It is used much for the same purposes as the Thymus 

 vulgaris. 



Turnip, — Brassica Rapa, {Linn, and Decatidolle,) — belongs to the class and order 

 Tetradynamia Siliquosa, and natural order of Crucifera. Is a native of England, 

 but 'i6 better known in a cultivated state. The roots are used in various ways in 

 almost every family, and in all parts of Europe. In spring, the tops atTord an 

 ftgreeable and delicate green, and are acceptable to the mechanic and cottager, as 

 »vell as to the peer. It is uncertain when turnips were first cultivated in Britain, for 

 »ve find, that in the reign of Henry the Eighth, they were imported from Flanders, 

 And were not cultivated here, as their culture was not then understood. In the low 

 countries, and many parts of Germany, they have been cultivated as far back as the 

 records of the history of those countries carry us. Sir Richard Weston is the first 

 Historian, who speaks of them as being cultivated as food for cattle in England, and 

 that not until about the middle of the seventeenth century. Worlidge, w riting in 

 1668, says, that flics are the greatest enemies that turnips have; and Ray, who 

 wrote about twenty years afterwards, speaks of them as being cultivated in the 

 fields every where in England, as well as in the gardens. 



Turnips were cultivated in Hampshire, Berkshire, and Leicestershire,. in the years 

 1698 and 1G99. Mr. Lisle informs us, that his men, who hoed his turnips, had made 

 it their pecuUar business for twenty years. 



It has been supposed that they were introduced into England by Charles Lord 

 Viscount Townshcnd, but on the authority of Lisle, who made his observations 

 between the years 1693 and 1722, this seems to be an error. It is however pro- 

 bable, that that patriotic nobleman greatly improved the mode of cultivating them, 

 as he had an opportunity of seeing them in much higher perfection on the continent, 

 where he resided far some time, being ambassador extraordinary to the States Gene- 

 ral in 1709. 



They were certainly not in cultivation, except for the table, at the end of the six- 

 teenth century, and so little were they known in 1588, that Cogan, in his Haven of 

 Health, affirms, «' That although many men do love to eat turnips, yet the swine by 

 nature do abhor them." Neither Gerard nor Parkinson takes the least notice of 

 their being cultivated in the fields. The former says, that small turnips were grown 

 at Hackney, in a sandy soil, and brought to the Cross in Cheapside by the women of 

 that village to be sold. In Scotland they were first cultivated near Stonehive, by 

 Robert Barclay, Esq., of Urie, as an article of field-culture, and that enlightened 

 gentleman brought the cultivation of them to very great perfection during his life- 

 time. 



The sorts cultivated are, the early white Dutch, early stone, common round white, 

 large round white, yellow Dutch, Aberdeen yellow, Maltese golden, green topped 

 large round white, red topped large white, tankard, French, smafl round French, 

 Swedish yellow stone, and black Russian. Of these, the two former arc the best 

 for early crops, and with the addition of the third, and yellow Dutch, and Aberdeen 

 yellow for winter use, are quite enough for any ordinary garden. The Maltese 

 golden is a handsome root, and it would be advisable to grow a few of them ; as also 

 of the Swedish, when transplanted for spring use, as affijrding a fine supply of 

 greens as well as good roots. Where it is convenient to have turnips from the fields. 

 It IS better not to occupy the garden-ground with them for winter supply, as those 

 from the fields will be found of a much better flavor. 



