57 
D. M. FERRY & CO., DETROIT, MICH. 
TURNIP 
by all kinds of stock and serve to keen them in 
n- e -:n- —-• 11 i— disi 
ood condition. They should not be fed, however, in large quantities to milch 
___ n gc 
cows, or the flavor of the milk will be disagreeably affected. We earnestly recommend that farmers increase their sowings 
largely, for we are sure the crop will prove remunerative. 
Both of these wholesome vegetables are very easily affected in their form and flavor by soil, climate, and mode of culture. 
There are a great many varieties, but our list comprises the best for the garden and farm. 
For summer use sow early in spring in light, rich or new soil, in drills one and one-half to two feet apart according to the 
size of the variety and cover one-half inch deep, or sow broadcast, but in either case be sure to have the ground rich and 
freshly stirred. Thin early and keep free from weeds so that the young plants will 
not be checked in growth. Any overcrowding will result in rough and poorly flavored 
roots. It is important to get the spring and summer crop started very early so that 
the turnips may have time to grow to sufficient size before hot weather causes them 
to become tough and bitter. 
In the middle and western states sow for fall and main crop from the middle of 
.Tune to the first of Angust and in the manner given for spring sowing. In the field, 
turnips are often sown broadcast, though in most cases better results are obtained by 
drill culture: good results from broadcast sowing are often obtained on new and 
burned over land where the weeds are not likely to be troublesome. 
For winter keeping, store the turnips in a cool cellar and cover with sand or turf 
to keep them fresh. Another method is to put them in a pit dug in dry soil where 
there will be no danger of water standing and to cover with straw overlaid with 
earth sufficiently deep to keep out frost. Thus protected, turnips will keep well till 
spring. 
rr r_j„ \ 1/1 :» Variety remarkably early. Tops very small, 
H,xtra fc-arly W nite IVllian strap leaved, upright and compact, so that 
rows can be planted close together. Roots clear white, verv smooth, flat and are 
of best quality when only about two inches in diameter. Flesh clear white, mild, 
sweet and tender. Very desirable for early use. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 
Va Lb. 40c; Lb. $1.25 
Similar to F.xtra 
Early White 
Milan, except that the roots 
are a little flatter and an at¬ 
tractive purple-red on the upper portion. All 
in all, the Milan turnips leave nothing more 
to be desired in the way of an extra early 
garden turnip. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 
Va Lb. 40c; Lb. $1.25 
Wk;«- A An early, oval or egg-shaped 
vv nue Lgg variety with smooth, clear 
white roots or medium size which grow half 
out of the ground. The tops are small with 
leaves distinctly cut. The flesh is clear white, 
firm, fine grained and sweet. The roots when 
in best condition for use are usually about two inches in diameter and about three and 
one-half inches long. Pkt. 5c; Oz. 10c; 2 Oz. 15c; Va Lb. 25c; Lb. 75c. 
Early White Hat Dutch, Strap Leaved extlSeTylfsed^herbfe 
especially in the southern states. The leaves are entire and upright in growth. The 
roots are of medium size, flat, very white fleshed, fine grained and sweet. The roots 
when in best condition for table use are about two and one-half inches in diameter. 
This variety is also grown as a field crop. Pkt. 5c; Oz. 10c; 2 Oz. 15c; Va Lb. 20c; Lb. 65c. 
Extra Early Purple 
Top Milan 
-JIxtra Early White Milan 
A very 
early. 
White Ego 
Early Purple Top, 
Strap Leaved str W leav<ki 
F variety, very 
extensively used for the table. 
The leaves are few, entire, up¬ 
right in growth. The roots are 
flat, of medium size, purple or 
dark red above ground, white 
below. The flesh is white, fine 
grained and tender. The roots 
when in best condition for table 
use are about two and one-half 
inches in diameter, but can be 
grown much larger for stock feed¬ 
ing. Also known as Early Red Top, 
Strap Leaved. Pkt. 5c; Oz. 10c; 
2 Oz. 15c; y 4 Lb. 20c; Lb. 65c. 
D...J. This excellent 
Purple lop table variety is 
White Globe globular In 
shape, of good 
size and very attractive appear- 
ance. Trie roots are large, purple or dark red above ground, white 
below. The flesh is white, fine grained and tender. The roots when in 
best condition for the table are about three inches in diameter, but can 
be grown much larger for stock feeding. This sort keeps well for so 
early a variety and is one of the best for market use. Sometimes known 
as Red Top White Globe. Pkt. 5c; Oz. 10c; 2 Oz. 15c; Va Lb. 20c; Lb. 65c. 
Cow Hnm ai* I \l/i •. This variety is clear white, except a 
iiorn, or Long W nite little shade of green at the top of 
the root, which is long and carrot-like in form, slightly crooked and grows 
nearly half out of the ground. The flesh is fine grained and well flavored, 
and for table use is in best condition when the roots are about two inches 
m diameter. Desirable for stock feeding and has obtained considerable 
favor as a market sort. The variety is of very rapid growth and well 
adapted for fall and early winter use. Pkt. 5c; Oz. 10c; 2 Oz. 15c; 
Va Lb. 25c; Lb. 75c. 
Early Purple Top, Strap Leaveo 
