CALENDAR! A L INDEX. 1 I $ 
—Deane. u It is preferable, however, to procure turnip-seed, as indeed that 
of most other vegetables, from the regular seedsmen ; as the seed farmers 
have opportunities of keeping the sorts distin'ct, which cannot be within the 
precincts of a walled garden. 77 — Loudon. 
Use. —The common culinary uses of the turnip, boiled, mashed, &c.. are 
too well known to need any notice. We shall mention some uses not so 
common. 
“ For feeding horses. —These, when fed on turnips, are induced to eat the 
barn-chaff, and other dry food, with a good appetite—are kept healthy, and 
will work without corn. 
“ For feeding cows. —To make sw r eet and w~ell-tasted butter from the milk 
of cows fed on turnips, let the milk vessels be kept constantly clean and well 
scalded with boiling water, before using. When the milk is brought into 
the dairy, to every eight quarts mix one quart of boiling water; then put up 
the milk into the bowl to stand for cream. 
u As a substitute for bread. —When the dearness of all sorts of corn occa¬ 
sioned many poor people in Essex [England] to make bread of turnips, they 
took the peeled roots and boiled them in water till they were soft; then, 
strongly pressing out their juices, they mixed them w T ith their W'eight o i 
wheat-meal; and adding salt, yeast, and w r arm water, they kneaded it up as 
other paste ; which, having lain a little while to ferment, they ordered asad 
baked as common bread, 71 — Gleanings in Husbandry. 
