The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1879-07-24
8be Tarnt.
Soak the Root Seeds and Grow Roots.

It is much the best way to soak all kinds
of root seeds before planting. When soaked
for four DAYS, they will come up in the
same number of days. and get the start OF
the weeds. This early growth will save a
large amour. of wedding and hoelng after
ward. which is the most discouraglng part
of root growing. Seed may be soaked IN
dry weather without any danger of going
back or not growing, if the ground Is
slightly hacked. This prevents evaporation,
and will insure termination. Turnip seeds
NAV be sown by a drill, after soaking, by
first rolling them in plaster or -four, to cause
them to separate, So that they will drop
readily. Beets and mangels should he
planted by hand and covered with a hoe.
The depth should be according to the con-
dition of the soil-if damp. an inch deep,
but if dry. fully an inch and a half. a fur
row the right depth can be made with a
hoe, and the seed dropped into this, sixteen
inches apart.
We like the plan of planting turnip seeds.
especially Swedes. They are put just
where they are wanted. and, if soaked and
swelled beforehand. Will come up in two or
three DAYS. BY planting the seed there
NAV be a saving Of three-fourths, and the
care afserward will be lessened fully one
third. if not one half. AS soon as the rows
can be seen, the cultivator should be started
and run IS close to the young plants as
possible. A cultivator with harrow-teeth IS
much the best at first, and then, when the
plants are larger. one with the outside teeth
made to throw the earth toward the centre
of the row. BY using these implements
promptly and frequently the amount of
hand labor is reduced to a small percentage
in the care of the crop. Hand labor is the
great bugbear in the production OF this
crop, and prevents its more general growth.
Roots, properly managed. are the best
crop a farmer can raise. More food can be
produced by them on a given spot Of ground
than of any other crop. Roots, more than
anything else, are the backbone of English
husbandry. They make the finest animals
and the best meat at the least cost. Corn,
the American staple for making meat, is a
feverish food. and must have an effect on
the flesh of animals fed on it, and this flesh,
doubtless, has its effect on the constitutions
of those who eat it. We want more of the
cooling and healthful influence Of roots in
the various phases Of our diet. The food
of a nation has as much as, if not more to
do with the character Of a people than any
thing else. Roots make tender and juicy
meat, and such meat is more easily digcsted.
Corn makes firm and oily flesh, which lays
the foundation for dyspepsia. English
mutton is easier to digest and more palata-
bic than American. Turnips make the
difference. We need more succulent food
for stock during our long and trying win
tiers. With more roots there would be less
constipation, barrenness, less abortion, less
disease of nearly all kinds.
Swedes, a very productive and excellent
root, may be put in up to the middle of
July. and fiat turnips until the first Of
August. Swedes may he kept over until
July. Fifteen and twenty tons can be
raised on an acre. They can be put in
after a crop of clover or early grain. The
ground should be made mellow and rich
with barnyard manure. Three feet apart is
q proper distance for the rows, or they may
be closer 4 pound Of seed is ample for an
acre, when put in with a drill, or one-fourth
of a pound when dropped by hand sixteen
inches apart. Several seeds ought to be
put into one place, to allow for flies and
accidents.