TURNIF. 
Ill 
TURNIP. 
Bramca Rapa .— Navel , Fr. — Steclcrube , Gcr. 
Russeli s Catalogue contains the following varieties :— 
Early white Dutch, 
Early garden stone, 
White flat, or globe, 
Green round, 
Red round, 
Swan’s egg, 
Large English Norfolk, 
Long yellow French, 
Yellow Dutch, 
Yellow Maltese, 
Yellow Aberdeen, 
Yellow stone, 
Yellow Swedish, Russia, or ruta bags, 
Dedham. 
Long tankard, or Hanover, 
The first three sorts are fittest for early, first succession, and main crops. 
The French turnip, according to Loudon, is of excellent flavor, and is in 
high repute in France, Germany, and Holland. The Swedish, for its large 
size and hardy nature, is extensively cultivated in fields for cattle ; it is also 
occasionally raised in gardens for the table, to use in winter and spring. 
Seed estimate .—For a seed-bed four feet and a half by twenty-four, the 
plants to remain and be thinned to seven inches’ distance, half an ounce. 
Time of sowing —Make first a small sowing of some of the early sorts in 
the last fortnight of March or the first days of April, for turnips in May and 
June; but, as these will run to seed the same season, make a larger sowing 
about the middle of April. The first considerable sowing may be about the 
middle or towards the end of May, for roots to draw young about the end of 
June, and in full growth in July and August. The principal sowing should 
be about the middle of July. “Doing it on a set day is ridiculous; for a 
time should be chosen when the ground has the right degree of moisture to 
make the seed vegetate ; and if this should happen a week earlier or a fort¬ 
night later than the usual time, it need not be regretted ; but the opportu¬ 
nity ought to be embraced.”— Abercrombie. They may be sown to advan¬ 
tage in New England as late as the first week in August; and those which 
are put into the ground so late will be less liable to be injured by insects 
than when sown earlier. 
Soil and situation .—Sand or gravel, with a mixtuie of loam, produce the 
sweetest and best flavored roots. It should be made fine, but not too rich, 
lest the turnips be rank and ill tasted. Ground which has been newly 
cleared from the forest yields the largest and sweetest roots, and on such 
spots there is least danger from insects. “ Next to new land, swarded 
groui d is to be chosen for a crop of turnips; and the way to prepare it is, to 
plow it pretty deep in the spring, and fold it by turning in the stock for a 
