Rutabaga 
or Swedish Turnip 
= 
I Oz. per 100 Ft.; 2 Lbs. per Acre 
_ Culture—Rutabagas require a longer growing sea- 
son to mature. They have firmer flesh than turnips 
- and when stored will keep later into the Spring. 
_ Never sow the seed broadcast. It should be sown 
_ in drills on raised ridges which should be slightly 
leveled off with the back of a harrow and lightly 
rolled after seeding. To produce large roots plant 
the seed the latter part of June until the middle of 
July % in. deep in rows 2 ft. apart and thin out to 
6 ins. apart in the row. As the plants grow, ridge 
up to allow the roots to form. After a touch of frost, 
pull, top and store in a pit or cool cellar for Winter 
use, 
IMPROVED PURPLE TOP YELLOW 
90 Days—This is the largest and most productive 
_Rutabaga grown. It is the best for table and stock 
feeding and recommended highly for storage and 
shipping. Roots bright yellow with purple top, large 
5 to 7 ins. in diameter with small tops and exceed- 
~ ingly short neck. Flesh yellow, fine grained, firm, 
oho 
Sweet and tender. 
By. CANADIAN GEM 
88 Days—A favorite variety with the Canadian 
growers dependable for uniform growth and fine 
quality. A quick grower, hardy and resists mildew. 
Roots yellow with purple top, nearly round with 
oe! tops and short neck. Sweet, tender, yellow 
esh, 
Grown extensively in the South for Winter and 
Spring salad. Very prolific sprouting of leaves early 
in Spring make rapid, tender growth and produce 
heavy yield of good quality foliage. Plant the seed 
in August, September or very early Spring. The 
tops are cooked and served as greens. 
SEVEN TOP 
A very hardy popular variety planted everywhere 
in the South for greens and for stock grazing. 
Shoots very tender when young. Roots woody and 
undesirable for table use. 
Improved Purple Top Yellow Rutabaga 
53 
BUCKS COUNTY 
80 Days—Our stock of this locally famous rutabaga 
is the finest on the market. It produces the true type 
so much in demand in the Philadelphia section. Ten 
to fifteen days earlier in maturing and sold at a 
premium for early Fall market. Roots a rather light 
yellow with a purple top, uniform, globe-shaped, 
slightly flattened and absolutely neckless. Flesh 
cream yellow, fine grained, tender, excellent quality 
and not as strong in flavor as other rutabagas. 
GOLDEN NECKLESS 
85 Days—A new variety well adapted to bunching 
or sacking for market purposes. Roots yellow with 
purple top. Shape slightly longer than globe with 
a very small top and neck. The root system is re- 
fined, making it possible to trim roots for market 
with little loss. Flesh a golden yellow color cooking 
to a bright orange. The quality is excellent being a 
‘very fine grain and very uniform throughout. A 
very tender Rutabaga, mild and sweet in flavor. 
MACOMBER OR SWEET GERMAN 
88 Days—A. white fleshed variety. Roots are nearly 
round, almost neckless. White with greenish purple 
tops. Well adapted to New England, where it is 
known as a Turnip. 
Foliage Turnips for Greens 
SOUTHERN PRIZE 
Similar in growth to Seven Top, hardy and produces 
an abundance of leaves for greens and forage. 
SHOGOIN OR JAPANESE FOLIAGE 
A valuable combination for both tops and edible 
roots. Resists insects and withstands hot, dry 
weather. Tops produce a heavy crop of erect leaves 
18 to 20 ins. tall which are large, thick, juicy, tender 
and of mild flavor. Roots semi-globular, white 
throughout with fine-grained, tender, sweet and 
mild flavored flesh. 
