July.J THE KITCHEN-GARDEN. 435 
The due distance is from seven to twelve inches every way; this 
must be regulated according to the strength of the land, the time of 
sowing, and the kind of turnep cultivated; strong ground and early 
sowing, always producing the largest roots. 
The width of the hoe, should be in proportion to the medium dis- 
tance to be left between the plants, and this to their expected size. 
The critical time of the first hoeing is, when the plants as they 
lie spread upon the ground, are nearly the size of the palm of the 
hand; if, however, seed weeds be numerous and luxuriant, they 
ought to be checked before the turnep plants arrive at that size; 
lest being drawn up tall and slender, they should acquire a weak 
sickly habit. 
A second hoeing should be given when the leaves are grown to 
the height of eight or nine inches, in order to destroy weeds, loosen 
the earth, and finally to regulate the plants; a third, if found neces- 
sary, may be given at any subsequent period. 
Here again, will the farmer exclaim against the expense and 
trouble of hoeing; but let him try one acre in this way, and leave 
another of the same quality to nature, as is too frequently done, and 
he will find that the extra produce of the hoed acre, will more than 
six times compensate for the labour bestowed. 
In the Kitchen-Garden, the early Dutch, early stone, green top- 
ped, red round, white round, and yellow turneps, are excellent kinds 
to cultivate for table use, and full crops of them ought to be sown 
between the twentieth of this month and the middle of August. 
RufA Bag a, or Swedish Turnep. 
This variety of Turnep is the most important of all, and deserves 
to be ranked in the first class of vegetable productions. Its quantity 
of produce, richness of flavor, and extreme hardiness, renders it of 
great importance and gives it a preeminence over every other kind. 
The best time for sowing is from the twentieth of June to the twen- 
tieth of July, according to the season. The ground should be well 
prepared and manure scattered pretty thickly over it; which done, it 
should be laid off in ridges about three feet apart, two furrows to- 
gether with the plough, and the seed sown on the top. By this me- 
thod you have a double portion of the manure for each row of turneps 
and a better opportunity of attending to their after culture. When 
they are of sufficient growth thin them to the distance of twelve 
inches apart in the row; they will continue growing and increasing 
in size till late in autumn, when, if not used before, they may be tak- 
en up and preserved through the winter, in like manner as other 
turneps, (or permitted to remain in the ground) than which they are 
more hardy, will keep better, and be as fresh in May as at Christmas. 
The flesh of the root is yellow, sweet, and firm, being nearly twice 
as heavy as a common turnep of the same size; when dressed for 
the table, it is by most people preferred to the garden turnep, and as 
well as the tops is peculiarly grateful to most sorts of cattle. , 
