434 "TH^ KITCHEN GARDEN, [July. 
size will the roots attain to. It would be of much importance to 
take advantage of moist weather for this purpose, should such hap- 
pen in due season. 
As tlie cultivation of turnips upon an extensive scale, as well for 
the feeding of cattle during the winter months as for culinary pur- 
poses, may and ought to become an interesting object to the citi- 
zens of the United States, I deem it the more necessary to give 
some information respecting the field culture of that very valuable 
root. 
The turnip delights in a light, sandy loam; if a little moist the 
better, especially in warm climates. Upon new or fresh ground 
they are always sweeter than on an old or worn out soil. Though 
such is the kind of land best adapted to the raising of turnips, yet 
they are cultivated upon every sort of soil in use as arable land. 
Much of the sandy soil now laying waste in various parts of the 
Union, might, with the assistance of culture, and a small portion af 
manure, be profitably employed in producing turnips; for such 
ground, if dressed with a light coat of clay or loam, would yield 
excellent crops of this vegetable. 
The ground intended for the production of turnips in the ensu- 
ing season, ought to be deeply ploughed in October or November, 
and to be left in that rough state to receive the benefits of the win- 
ter frosts, &c. In the April following, when it is perfectly dry, 
harrow it and let it lie so till the middle of May, when it should 
have another deep ploughing across, or contrarywise to the former; 
the first week in June harrow it, and towards the end of that 
month give the field a light coat of well rotted manure, and im- 
mediately plough it in lightly; after which the soil and manure are 
to be well incorporated by harrowing the ground effectually with a 
weighty harrow. 
Ah ! says the farmer, this will never do, the crop will not be 
worth the expense. First, make one fair experiment, and I am 
confident 3'^ou will not give up the pursuit: you ought to take into 
consideration, that after the turnips are oft' the ground, it will be in 
a high state of preparation for several successive crops, of various 
kinds, and that without this, or similar tillage, it may remain during 
your life in an unproductive state. 
There are four principal varieties of the turnip which are culti- 
vated in the field way. 1. The white Norfolk. 2. The large pur- 
ple topped. 3. The large green, and 4. The pudding, or tankard- 
shaped turnip. The last is in shape so perfectly different from 
the other sorts, that it might be ranked as a distinct species. In- 
stead of spreading itself flat upon the ground, or burying itself par- 
tially in the surface mould, it rises in a cylindrical form, eight, ten, 
or twelves inches high; standing almost wholly out of the ground. 
In either contexture or quality, it resembles very much the large 
white Norfolk turnip, of which it is by much the most formidable 
rival. Indeed, for early sowing to be eaten off in autumn, this 
long rooted kind seems to gain a preference, as being earlier and 
more tender than any of the other sorts, but it will not keep as well 
in winter. 
