JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



Onion extant. 1 White Leviathan ' commends itself as a variety for 

 autumn sowing. 



Parsnips. — Another subject for autumn displays, at which season a 

 collection of vegetables would be incomplete without them. The speci- 

 mens should be of medium size, long, and tapering from the crown to the 

 tip of the roots. The skin should be clear and white, and free from 

 coarseness or canker. 1 Tender and True ' is a splendid representation of 

 high quality. 



Tomatos. — A necessary adjunct to every collection. Medium-sized 

 fruits are preferred to unduly large ones, and their shape and colour should 

 be good, with smoothness of skin and small eye. Uniformity of size is 

 much to be desired. ' Polegate ' is a capital Red, and ' Golden Jubilee ' 

 an equally good Yellow variety. 



Turnips. — In some seasons this is a subject of importance for exhibi- 

 tions. The roots should not be large, but rather of medium size, with 

 perfectly clear skin and small taproot. The rind should be quite tender. 

 An all-round good variety is ' Early Snowball.' 



Vegetable Mar rotes. — For shows held in May, June, and early July, 

 this is a subject much in request. The fruits should be of even and 

 medium size, of good shape and free from the slightest blemish, and 

 exhibited with the remains of the flower on them. It is essential, of 

 course, that they should be fresh-looking and the rind quite tender. In 

 place of the coarse varieties, much too freely grown, the finely flavoured 

 1 Pen-y-byd ' is recommended. 



Potatos. — No collection of vegetables can be considered complete 

 without the inclusion of a dish of Potatos. Varieties are about endless, 

 each claiming some special advantage. For early shows, it is not possible 

 to improve upon 1 Duke of York ' ; and for later displays the round 

 1 Windsor Castle ' is indispensable. Exhibition Potatos should be of 

 medium size, shallow-eyed, free from scabs or cracks, skin quite clear, 

 white, but not necessarily smooth, for roughness of skin generally denotes 

 good cooking qualities, and this point should always be considered by 

 the judges. 



