and 84. — Loud. Encyclop. of Gavd. (new ed. 1835.) p. 833. paragr. 4099. — Lilith. 
FI. Oxon. p. 203. — Abbot’s FI. Bedf. p. 145. — Davies’ Welsh But. 05.— Purt. Midi. 
FI. v. i. p. 315. — Relh. FI. Cant. (3rd ed.) p. 272. — Hook. FI. Scot. p. 203. — Grev. 
FI. Edin. p. 146. — FI. Devon, pp. 113 & 190. — Johnst. FI. Bevw. v. i. p 147. — 
Winch’s FI. of Nurthumb and Durli. p. 45.— Baxter's Lib. of Agricul. and Hort. 
Knowl. (2nd ed.) p. 589 — Walker’s FI. of Oxf. p. 194. — Dick. FI. Abred. p. 40. — 
Bab. Prim. FI. Sara. p. 8 — Irv. Lond. FI. p. 165. —Cow. FI. Guide, p. 24. — Baines’ 
FI. Yorksh. p. 14. — Beesley’s Hist, of Banb. p. 576.- — Mack. Catal. of PI. of Irel. 
p. 62. ; FI. Hibern. p. 28 . — Brassica sphcerorhiza, Gray’s Nat. Arr. v. i. p. 683. — 
Rapa sativa rotunda, Bauh. Pin. p. 89 — Ray’s Syn. p. 294. — Rapum majus, 
Johns. Gerarde, p. 232.— Round Turnep. Petiv. H. Brit. t. 45. f. 8. 
Localities. — In cultivated fields and their borders, and in waste places ; scarcely 
wild. 
Biennial. — Flowers in April. 
Root orbicular (see fig. 11.) mostly depressed, in one variety 
oblong, always succulent, white, or tinged with purple, varying 
greatly in size, according to the soil in which it grows ; tapering 
and fibrous at the base. Stem from 1 to 3 feet high, upright, 
branched, leafy, cylindrical, smooth. Root-leaves abundant the 
first season, withering as the stem arises, petiolate, spreading, large, 
lyrate, jagged, deep green, not glaucous, veiny, rough with small 
sharp bristly hairs ; the terminal lobe large, roundish; all widely 
toothed. Stem-leaves, lower ones more simple, smoother, clasping 
at the base ; upper ones small, quite entire, glaucous, smooth. 
Flowers yellow , numerous, in loose, corymbose tufs. Calyx spread- 
ing considerably in the upper part, though not at the base. Petals 
roundish, inversely egg-shaped, with upright, channelled claws. 
Pod (siliquce) nearly upright, cylindical, veiny, smooth, with a 
tapering barren beak (see fig. 6). Seeds globose, of a reddish- 
brown colour. 
Bryant obseives, in his Flora Dicetetica, p 26, that “ no plant exhibits a 
more striking instance of the benefits of cultivation than this, for in its wild state 
it is woitli little to roan or beast ; but under the management of the husbandman 
it not only affords food for the human species, but becomes a most advantageous 
crop to the cultivator, by furnishing the principal winter food for his cattle.’’ — 
Before the introduction ot potatoes, turnips (in a cultivated state) were of great 
consequence to the poor of this island. In Wales, a few years since, they formed 
a considerable portion of the food of the lower classes ; and the use of the root, 
boiled and mashed as a dish, in broths, soups, and stews, or entire, is familiar 
over all Europe. The juice of the root, well fermented, affords by distillation 
an aident spirit, and may be made into an infetior sort of cyder. The rind is 
actimoneous. This root is also much used in decorating tongues, hams, stewed 
beef, Ac., being cut into roses, and other devices. The top shoots from such as 
have stood the winter, are gathered whilst tender, and dressed as spring greens 
or spinach, and are called Turnip-tops. I he seed is also sometimes sown as 
small salading. But the greatest use of Turnips is in feeding oxen, and more 
especially sheep, in winter. Turnips were used by the ancients to recover frozen 
or benumbed feet, being fits! boiled in water, and then applied as a fomentation. 
'1 he root, pounded in a mortar with salt, was also esteemed a remedy for all 
diseases of the feet, such as corns, swellings from cold, &c. Guii.i.im says 
Turnips were used in armorial bearings, to represent a person of good disposition, 
who relieved the poor. 
For an account of the most approved methods of cultivating this very useful 
vegetable, both in the garden and in the field, see Don’s Gen. Syst. of Gat'd, 
and Rot. ; Loudon’s Encycl. of Gard. ; Mautyn’s Mill. Gard. Diet. ; and 
Baxter’s Lib. of Agricul. and Horticul. Knowledge. 
