DESCRIPTIVE CATALOGUE. 
47 
from the " Round Red," except in color. The flesh is firm, 
which renders it suitable for preserving. 
4. Small Yellow. — The shape of this variety is uniformly 
oval, and perfectly smooth and fair. It is used chiefly for 
pickling or making preserves. 
5. Cherry. — This kind much resembles the cherry in color 
and shape. Hence its name. It is mostly cultivated for pick- 
ling and preserves. 
Cultivation. — In the Middle and Northern States, the seeds 
should be lightly sown and thinly covered in a hot bed, in 
March. Soon after they are up, they should be freely aired 
during the middle of sunny days. When the plants are about 
four inches high, they should be transplanted into other frames, 
under glass, about two inches apart, where they are to remain 
until they are removed into open ground. From the first to 
the middle of May, they may be transplanted to a well-pre- 
pared bed, on the southerly side of a tight board fence, a wall, 
or other erection, at a distance of about three feel from plant 
to plant, after which, they should be frequently hoed and 
cleared of weeds. If the weather be dry, water them every 
other day. No further care will be necessary before the fruit 
matures. 
For open culture, the seed may be sown during the period 
of the flowering of our common orchard fruits (see table on 
page 8). Sow in broad hiils, three or four feet from centre to 
centre, and when the plants are about four inches high, thin 
them out to four in each hill. In other respects, cultivate as 
above. 
TURNIP. 
Braitita rapa, Of BoTAieuTi. 
Navet Prmch. 
N*bo eoraun, Smxmh. 
Stackrabt Gikmam. 
This well-known plant is cultivated for its bulbous roots, 
both in the garden and the field. They are principally used in 
this country with boiled meats, or mashed, strained and mixed 
with butter, milk or cream. They also serve as an excellent 
seasoning in corned-beef "hash." There are numerous varie- 
ties in cultivation for spring, summer, autumn, and winter use, 
among which the following are deemed the best : — 
