The western Democrat. [volume] (Charlotte, N.C.) 1852-1870, 1856-08-26
F.oa. the South Carolina Agriculturalist.

~A~~%@~~~
F.otr the South Carolina Agricultnraiist'
THE USE AND PRESERVATION OF
TURrIPS.
As we promised IN article on this subject
in the July No, we proceed to give our
views and experience for the benefit of those
who only plant this valuable crop of small
quantities. We would be glad to have the
idea practically adopted, that the turnip
crop is Indispensable, and should be large
II grown on all the plantations of the South.
That il would be profitable, i, to Us, no
matter of doubt. In England, this is the
farmer great crop; for on it he feeds biz
sheep, fattens his oxen, and even learns his
horses, i'm 4 great measure, to live on ruta-
bagas. If we were to adopt a turnip mania
with the violence with which we see our
planters take the humbugS in the staple
commercial crops, we would soon see mark
ed changes in our farm stock for the better,
whilst the milk pail and the butter churn
would testify to the comfort and producing
qualities Of the root. We have grown 500
bushels of rutabagns upon an acre, and the
cost of this culture did not exceed $40
As ample directions have heretofore been
given for the cultivation of the crop, we
will treat, at present, only of the uses which
we have usually made of them, and their
prescrvation We feed them to all our do
Inestic animals-horses, mules, cattle,
sheep. goats, swine and poultry. For hor
ses and mules we simply wash the roots
clean and throw them in the manger along
with the corn. The horses will eat to sati
ETY., and the host effects will follow, as to
condition and appearance. Some horses
will not readily eat them, but they can be
trained in half day to do so. We usually
take ali the food out of the Manager, and
cutting tue turnips INTO pieces, tempt the
horse by putting portions into his mouth
This soon induces him to lay hold and do
Justice to the fare. Added to grain and fod-
der or hay, the turniP supplies the lack of
green food in winter, and thus is partcu
Iarly beneficial to very old horses and colts.
We usually chop them into pieces and
steam them for our milch cattle, but feed
them entirely raw to those not giving milk.
We regard this as more congenial to the
nature of animals than to steam them, as
the deficiency of green food is thus suppl
ed in winter. Steaming banishes the tur
nip flavor from butter. For calves, We chop
them very fine, and mix them with NEAL
y liberal allowance Of hay, with a mess of
turnips and meal, will keep calf all winter,
and all the milk can be taken from the COW
for domestic purposes. We boil turnips
with meal for our lattening hogs, and this
brings them rapidly forward for the pick
ling tub. Our stock hogs are fed a bate
of raw tU-IIips every other day as long as
they last, with the best effects. To sheep
and goats, we feed them whole and without
washing, except to very old ewes. For
those we chop them in sizes not larger than
n walnut, as their front teeth will not per-
NIT them to munich out the roots, as young
or sheep will do. Last winter, our lambs
al came in the depth of the SHOWS and ice,
and by the aid of turnips, and covered only
by n small open shed, we saved every lamb
yeaned. We fed our ewes literally on tur-
nips and hay, alternating every other day
with cotton seed. Independently of suck
ling the lambs, our sheep came out of the
winter in fine condition and have since
thriven most remarkably. We, therefore,
have good grounds for strong rocommcn-
dation of this crop as an adjunct to sheep
growing, and believe no one can succeed
without it.
We have also made extensive use of tur-
nirs in feeding our poultry. We cut them
up in fine shreds and pour boiling water
over them. Ducks and chickens relish
them when thus prepared. For geese, we
use the small turnips, which we throw to
them whole. as they generally Gu. them up
with their sharp teeth. We regard no poul-
try yard as furnished with suitable food for
winter, unless it has an ample store of tur-
nips, as they supply to the poultry all that
is required in the way of green food. These
uses for animals, being so beneficial, when
we come to an appreciation of their value
as an article of human food, we are con-
WINGED that no crop of more value in these
particulars and essentials can be grown on
the plantation.
Several years since, we published reci-
pc for properly cooking turnips, which a
distinguished dgriculturalist avoweG was
worth one hundred dollars. We now give
it for less than thousandth part of that
sum. Turnips, after being cooked with
nice, half cured pork, or boiled in water and
properly seasoned, should whilst simmering,
just before being diShed up. have small
quantity of the best sugar added to them.
The quantity is to be determined TO suit the
taste-a spoonful or two will be sufficient
for dish for halt n dozen persons. This
takes away all the tmnip flavor, so obiec-
tionable to most palates, aud renders the
turnip delightful and inviting dish. 1t
also fits i for delicate stomachs, which
otherwise could nos bear this kind of food.