TURNIP. 
103 
It is generally admitted that one pound of Turnip seed is 
amply sufficient for an acre of ground, yet some will use 
considerably more, because of the difficulty of distributing so 
small a quantity of seed regularly broad-cast. This difficulty 
is, however, obviated by sowing the seed in drills ; and al- 
though it may seem a tedious process to those who have no 
other means of doing it than by hand, the facilities thus af- 
forded of hoeing between the rows, more than compensate 
for the extra labour. 
I once induced a friend of mine to sow four ounces of 
Turnip seed, iii August, in drills a foot apart, by which 
means he made it extend over more than half an acre of 
land ; and by hoeing the plants twice, he had the gratifica- 
tion of pulling four hundred bushels of handsome Turnips, 
which is more than is generally taken from an acre of land 
cultivated in the ordinary way. 
If seed of the Russia or Swedish Turnip be sown in drills, 
any time in the month of July, or even early in August, they 
will produce fine roots toward the end of October, pro- 
vided the land be good, and well worked. When the plants 
are up strong, they must be hoed and thinned to the distance 
of twelve or fifteen inches from each other ; another hoeing 
will be necessary in five or six weeks afterward. This will 
make them grow freely. If cultivated in the field, frequent 
ploughing between the rows will be beneficial. 
The Turnip is a favourite vegetable with some, and in 
England, a leg of mutton and caper sauce is considered by 
epicures as but half a dish without mashed Turnips. To 
have them in perfection, they should, after having been de- 
prived of their rind, be equalized by cutting the largest trans- 
versely in the centre, and then, after being boiled tender, let 
them be taken up, and pressed as dry as possible; at the same 
time, let a lump of butter and a due proportion of Cayenne 
pepper and salt be added, and be beaten up with the Turnips 
until properly mixed. Use the natural gravy from the meat 
unadulterated, and such condiment as may be most esteemed 
