Season between that of the Gray Summer and that of the Black Spanish.

WINTER WHITE SPANISH.

Autumn White. Blanc d'Augsbourg. _Vil._

Root somewhat fusiform, retaining its diameter for two-thirds the length, sharply conical at the base, and, when well grown, measuring seven or eight inches in length by nearly three inches in its fullest diameter; skin white, slightly wrinkled, sometimes tinged with purple where exposed to the sun; flesh white, solid, and pungent, though milder than that of the Black Spanish. It succeeds best, and is of the best quality, when grown in light sandy soil. Season intermediate.

RAMPION.

Campanula rapunculus.

The Rampion is a biennial plant, indigenous to the south of Europe, and occasionally found in a wild state in England. The roots are white, fusiform, fleshy, and, in common with the other parts of the plant, abound in a milky juice; the lower or root leaves are oval, lanceolate, and waved on the borders; the upper leaves are long, narrow, and pointed. Stem eighteen inches or two feet in height, branching; flowers blue, sometimes white, disposed in small, loose cl.u.s.ters about the top of the plant, on the ends of the branches. The seeds are oval, brownish, and exceedingly small; upwards of nine hundred thousand being contained in an ounce. They retain their germinative property five years.

The plant flowers in July of the second year, and the seeds ripen in autumn. There is but one variety.

_Soil and Cultivation._--"Rampion prefers a rich, free, and rather light soil, in a shady situation. It is raised from seed, which should be sown where the plants are to remain, as they do not bear transplanting well.

The sowing may be made in April, May, or the beginning of June: but sometimes plants from very early sowings are liable to run up to seed; and, when this is the case, the roots become tough, and unfit for use.

The ground should be well dug, and raked as fine as possible. The seed may then be sown either broadcast or in drills, six inches apart, and about one-fourth of an inch deep. As the seeds are very small, it is advisable to mix them with fifteen or twenty times their bulk of fine sand, in order to secure their even distribution in the drills, and to prevent the plants from coming up too closely. The seed should only be very slightly covered with fine earth; and the seed-bed ought to be frequently watered with a fine-rosed watering-pot till the plants come up, which will be in about a fortnight.

"When the young plants are about one inch high, they should be thinned out to four inches apart. After this, no further care is necessary than to water frequently, and to keep the ground free of weeds."--_Thomp._

_Taking the Crop._--The roots will be fit for use from October till April. They may be taken from the ground for immediate use; or a quant.i.ty may be taken up in autumn, before the closing-up of the ground, and packed in sand, for use during the winter.

_To raise Seed._--Leave or transplant some of the best yearling plants, and they will produce an abundance of seed in autumn.

_Use._--The roots have a pleasant, nut-like flavor; and are generally eaten in their crude state as a salad. "The leaves, as well as the roots, are occasionally used in winter salads."

RUTA-BAGA, OR SWEDE TURNIP.

Russian Turnip. French Turnip. Bra.s.sica campestris Ruta-baga. _De Cand._

The Ruta-baga, or Swede Turnip, is supposed by De Candolle to be a.n.a.logous to the Kohl Rabi; the root being developed into a large, fleshy bulb, instead of the stem. In its natural state, the root is small and slender; and the stem smooth and branching,--not much exceeding two feet in height.

The bulbs, or roots, are fully developed during the first year. The plant flowers, and produces its seeds, the second year, and then perishes. Although considered hardy,--not being affected by even severe frosts,--none of the varieties will withstand the winters of the Northern or Middle States in the open ground. The crop should therefore be harvested in October or November, and stored for the winter, out of danger from freezing. Most of the sorts now cultivated retain their freshness and solidity till spring, and some even into the summer; requiring no particular care in their preservation, other than that usually given to the carrot or the potato.

_Soil and Cultivation._--All the varieties succeed best in a deep, well-enriched, mellow soil; which, previous to planting, should be very deeply ploughed, and thoroughly pulverized by harrowing or otherwise.

Some practise ridging, and others sow in simple drills. The ridges are usually formed by turning two furrows against each other; and, being thus made, are about two feet apart. If sown in simple drills, the surface should be raked smooth, and the drills made from sixteen to eighteen inches apart; the distance to be regulated by the strength of the soil.

_Seed and Sowing._--About one pound of seed is usually allowed to an acre. Where the rows are comparatively close, rather more than this quant.i.ty will be required; while three-fourths of a pound will be amply sufficient, if sown on ridges, or where the drills are eighteen inches apart. The sowing may be made from the middle of May to the 25th of July; the latter time being considered sufficiently early for growing for the table, and by some even for stock. Early sowings will unquestionably give the greatest product; while the later-grown bulbs, though of smaller dimensions, will prove of quite as good quality for the table.

_To raise Seeds._--Select the smoothest and most symmetrical bulbs, and transplant them in April, two feet asunder, sinking the crowns to a level with the surface of the ground.

The seeds are very similar to those of the common garden and field turnip, and will keep from five to eight years.

_Varieties._--The varieties are as follow:--

ASHCROFT.

Bulb of medium size, ovoid, very smooth and symmetrical; neck very short, or wanting. Above ground, the skin is purple; below the surface, yellow. Flesh yellow, very solid, fine-grained, and of excellent flavor.

It forms its bulb quickly and regularly; keeps in fresh and sound condition until May or June; and well deserves cultivation, either for agricultural purposes or for the table.

COMMON PURPLE-TOP YELLOW.

[Ill.u.s.tration: Common Purple-Top Yellow.]

An old and long-cultivated sort, from which, in connection with the Green-top, have originated most of the more recent and improved yellow-fleshed varieties. Form regularly egg-shaped, smooth, but usually sending out a few small, straggling roots at its base, near the tap-root; neck short; size rather large,--usually measuring six or seven inches in depth, and four or five inches in its largest diameter; skin purple above ground,--below the surface, yellow; flesh yellow, of close, firm texture, and of good quality. It is very hardy; forms its bulb promptly and uniformly; and in rich, deep soils, yields abundantly. For thin and light soils, some of the other varieties should be selected.

EARLY STUBBLE.

Bulb round, smooth, and regular. The skin, where exposed to light and air, is of a brownish-green; but, where covered by the soil, yellow. The flesh is firm, and well flavored.

The Early Stubble is recommended as forming its bulbs quickly and uniformly, and as being well adapted for late sowing. It yields abundantly; keeps well; is a good sort for the table; and, in some localities, is preferred to the Common Yellow for cultivation for farm purposes.

GREEN-TOP YELLOW.

In form and foliage, this variety resembles the Common Purple-top; but usually attains a larger size when grown in similar situations. Skin, above the surface of the soil, green; below ground, yellow. The flesh is solid, sweet, and well flavored, but inferior to that of the Purple-top.

It keeps well, is of fair quality for the table, and, on account of its great productiveness, one of the best of all varieties for growing for feeding stock.

GREEN-TOP WHITE.

Bulb turbinate, smooth, and symmetrical. The skin above ground is of a fine, clear, pea-green; often browned or mellowed where exposed to the direct influence of the sun: below the surface of the ground, it is uniformly white. The flesh is also white, comparatively solid, very sweet, and of fair quality for table use. It differs from the Purple-top White, not only in color, but in size and quality; the bulbs being larger, and the flesh not quite so firm or well flavored.

The Green-top White is productive; continues its growth till the season has far advanced; is little affected by severe weather; and, when sown in good soil, will yield an agricultural crop of twenty-five or thirty tons to an acre.

LAING'S IMPROVED PURPLE-TOP. _Law. and Gen. Farmer._

This variety differs from most, if not all, of the varieties of Swedish turnips, in having entire cabbage-like leaves, which, by their horizontal growth, often nearly cover the surface of the ground. In form, hardiness, and quality, it is fully equal to any of the other sorts. Growing late in the autumn, it is not well adapted to a climate where the winter commences early. It has little or no tendency to run to seed in the fall; and even in the spring, when set out for seed, it is a fortnight later in commencing this function than other varieties of Ruta-bagas. It requires good land, in high condition; and, under such circ.u.mstances, will yield abundantly, and is worthy of cultivation. The bulb, when well grown, has an almost spherical form; a fine, smooth skin, purple above ground, yellow below, with yellow, solid, and well-flavored flesh.

PURPLE-TOP WHITE.

Bulb oblong, tapering toward the lower extremity, five or six inches in diameter, seven or eight inches in depth, and less smooth and regular than many of the yellow-fleshed varieties. The skin is of a clear rich purple, where it comes to air and light, but, below the ground, pure white; flesh white, very solid and fine-grained, sugary, and well flavored.

The variety is hardy, productive, keeps remarkably well, is good for table use, and may be profitably grown for agricultural purposes.

Upwards of twenty-eight tons, or nine hundred and sixty bushels, have been raised from an acre.

RIVER'S.