HINTS ON THE CULTIVATION OF TURNIP AND 
VEGETABLE MARROW. 
TURNIP. 
French — Navet. German — Herbst Rube. Dutch — Raap. 
Italian — N avone. Spanish — N a r.o. 
Description. — A hardy vegetable producing a bulbous root, which is cooked and eaten. 
The tops are also used in winter, cooked under the name of “ Greens.” 
Varieties. — These vary in shape, colour of skin and flesh, in early maturity, and hardiness. 
Turnip affected with 
Finger and Toe. 
Seasons for Sowing. — To have Turnips in May the seed must 
be sown in March in a heated frame, scattered broadcast and pressed 
into the soil. April is soon enough for the first sowing out of doors, to 
be followed by others about every month up to the end of July. The 
yellow-fleshed varieties are best for winter use. 
How to Sow. — Sometimes in drills a foot 
apart, but more usually broadcast in beds. 
General Culture.— Fairly rich and well 
dug soil, but firm, suits this crop best. If 
loose it will often decline to bulb. 
Enemies and Remedies. — The Turnip 
beetle-fly is a terrible pest on light soils in hot, 
dry weather. Soot scattered between the seed- 
lings will get rid of slugs. To check the beetle 
it is a good plan to soot the row or bed at early 
morn, and then pass a soft broom over the 
young plants ; this smothers the underside of 
the leaf, where the vermin congregate, with dusty 
dirt and they do not like it. Repeat the dose 
a few days after and they will soon depart. In 
a field the operation is done with a light wooden 
roller. Types of roots affected with the Gall 
Weevil and Finger and Toe are also shown. 
Lime, soot, and soda are good in checking the 
Weevil, but the Finger and Toe is often due to 
errors in culture, shallow digging, or a want of 
lime in the soil. 
Gall Weevil, showing how it 
affects the roots. 
VEGETABLE MARROW. 
French— Courge a i.a Moelle. German — Sen m e e r Kurbiss. 
Description.— A tender plant, the fruit of which is cooked and eaten. 
Varieties. — These vary in colour of skin, size, and flavour. In growth most are trailers 
but one variety is bushy. 
How and When to Sow. — Three or more seeds placed an inch deep in a well-drained 
pan containing rich soil, and stood on a greenhouse shelf, or on a hot bed, will quickly 
germinate from March to May, or they may be sown during the latter month on the heap 
where they are intended to grow through the summer. This latter method saves transplanting, 
which sometimes is a check to the growth unless properly managed. Marrows will not stand 
the slightest frost. 
After-Culture. — Plenty of water during dry times is essential, and the fruits should 
have a piece of porous tile laid under them. Although some do not cut the fruit until ripe, it 
is most delicately flavoured when eaten young. 
Enemies. — Cold and sunless weather often checks the growth, and sometimes slugs are 
troublesome ; these can be got rid of with dustings of soot. 
237 , 238, & 97, High Holborn, London. — 1904. 
