How and What to Grow in a Kitchen Garden of One Acre (10th Ed)/Turnips
TURNIPS.
With our hot, dry summers, turnips can only be raised satisfactorily as a fall crop. They can be grown as a second crop, after early sweet corn, potatoes or peas, and should be sown as soon as possible after the first of August. The ground should be plowed or run over two or three times with the cultivator, and then harrowed till it is as fine as it is possible to make it. If the seed is sown broadcast, some winter radish seed should be mixed and sown with it. The ground should be rolled after sowing, not only to compact the soil round the seeds, which is essential to good germination, but also to prevent washing by the September rains, if the ground is at all sloping. But where the finest turnips and a sure crop are desired, it is much better to sow our garden turnips in drills, one foot apart if you have a wheel hoe, or as narrow as you can cultivate, if you have not. This will tend to having the roots of even size, and the finest appearance, as they can be frequently worked. When about three inches high, or when beginning to form bulbs, they should be thinned out to four or five inches apart in the rows, with the narrow hoo, leaving each bulb to stand by itself. It will be found that by this method, with careful culture, a larger as well as a much finer crop can be raised on the same ground than if they were sown broadcast, and that not half as much seed need be used, as it is carefully planted just where it is to grow.
About the third week in November, or before there is danger of the ground becoming hard, the turnips should be pulled and the tops cut off; take enough in the cellar for immediate use, and store the rest in heaps. Select a well-drained piece of ground, as directed for burying cabbages; it will be most convenient to have them near together; spread about two inches of straw on the ground, and heap the turnips upon it in the shape of a cone, not more than ten or fifteen bushels in a heap; cover this with straw, an
Illustration showing manner of storing turnips, beets, carrots, etc., in the garden for winter use. S, straw covering and ventilating chimney; D, covering of soil over the straw.
inch or two thick, and bind it together at the top, and let it stick up a foot or so above the top of the cone; then cover the heap with four to six inches of soil, all but the straw top to the cone, which acts as a chimney or ventilator; the roots can thus be kept in good order throughout the winter. The surplus beets and carrots can be put in with the turnips, and the whole can be gotten at, any day when the temperature is above freezing, by making a hole in one side of the heap, taking out what you want, and carefully closing the opening again. The straw bottom and sides are not absolutely necessary, but are a great improvement and convenience, and will preserve the roots in a much cleaner and finer condition; the straw not only helping to keep out the frost, but at the same time providing ventilation for the heap.
VARIETIES OF TURNIPS.
Early Red, Or Purple Top Strap-Leaved.—The best known and most generally planted variety. It
PURPLE TOP STRAP-LEAVED.
EARLY WHITE FLAT DUTCH TURNIP.
is a quick grower, and the flesh is very fine grained and flavored. The red top of the bulb, which extends down to where it rests in the soil, adds very much to the appearance of this popular variety.
Early White Flat Dutch.—This is a quick growing and very early variety. The skin and flesh are a clear white, and the flesh is solid, very sweet and juicy, and of mild flavor.
Extra Early Purple Top Milan.—This kind is said to be the earliest of all turnips, maturing two weeks earlier than the Early Red. The bulb is very flat, of medium size, quite smooth, with a bright purple top; leaves grow very short, making a small, neat top. The pure white flesh is solid, fine grained, and of superior quality, even in the largest specimens. It is an excellent keeper, retaining its good quality throughout the winter.
WHITE EGG TURNIP
White Egg.—As its name implies, this is a pure white turnip, of egg-shaped growth. It grows very quickly; has a thin white skin, and very solid, fine-grained white flesh. It is very sweet and juicy, of mild flavor and grows to a good size. It is a good variety for either early or late planting.