Middletown transcript., 1881-08-26
The Turnip.

ID he AUhlCO
For years we have advanced the
opinion that our agriculturists pay too
little attention to the improvement of
the turnip, fruit which, on account Of
its adaptability to all soils, its firmness
for shipping, and its unsurpassed keep
ing qualities, is destined, perhaps, to
become one Of our greatest staples.
But first it will be necessary to greatly
improve the flavor Of the turnip, which
may be done by careful cultivation, and
to overcome the deeply-rooted prejudice
against it as a table fruit. The i'm
prOvement of the flavor is, in our opin-
ion, a matter to be easily managed, as
follows: First, by careful cultivation
secondly, by judicious pruning of the
vine at the proper time, and, thirdly,
by careful picking and handling. The
hills should be at least two feet apart
each way, and, in order to obtain the
best results, the ground should have a
light top-dressing of subsoil. The vine
is Of very clinging nature, but it
should on no account be allowed to
cling, as the free-stone turnip is most
decidedly preferred by connoisseurs.
About the middle of August the vine
should be cut back four inches, OF, per-
haps, if the soil be light, four-and-a-
half inches. Careful pruning in this
manner will be found to add greatly to
the favor Of the fruit, as has been re-
peatedly demonstrated by theoretical
agriculturists Of note, including the
writer. The picking Of the fruit is
another important matter. In the first
place, it should not be allowed to get
too ripe, condition which gives it an
unhealthy appearance and prevents its
safe carriage to any considerable dis
tance. A delicate red streak on the
southern exposure is a sure evidence
that the fruit is ready for market. The
vines should not be violently shaken in
picking, as the largest and ripest may
fall off and get bruised, rendering them
unmarketable except for immediate
consumption. In all cases the largest |
and finest should be placed on top Of |
the basket, which arrangement, requir-
ing but little time and care on the part
of the grower, will always insure a
more remunerative price. A layer or
two Of large ones at the bottom might
also be advantageous, in carse the pur-
chaser insisted on having the fruit
turned into another basket.
Theturnip, weareg gladto see, is gradu-
ally coming to be better known and
better appreciated by epicures. 1t may
be served in various ways. Boiled and
served hot, and eaten before it is al
lowed to cool, it is extremely exhiler-
ating, creating warm emotions, but a
cast of countenance. Served
cold for dessert, with plenty Of water,
the turnip is succulent and pleasant
dish, and, besides, quite an economical
one. If eaten Of too freely, however,
it is apt to cause unpleasant dreams,
on which account those who have an
passion for the turnip and can
not, on account of the delicacy of their
stomachs, readily digest alight evening
repast consisting Of pint Of raw CLAIMS
and pound of shingle nails, should eat
Of the raw turnip sparingly just before
Not more than half peck
should be eaten at any time. The tur-
nip has not been made into pie sue
cessfully, a matter that keepers of
boarding and railroad eating
houses seem to have Inadvertently over
looked. Hardly any other fruit has
been thus neglected, and we are glad
to learn that Mr.. Edison has recently
given the matter some thought, and
believes that the turnip-pie is entirely
feasible. The main difficulty, Mr.. Edi-
son thinks, will be in getting somebody
to eat the pie after it is successfully
made, but as we have already stated,
the prejudice against the turnip as a
table fruit is gradually (very gradually
being overcome. The prospect Of it's
becoming an important factor in the
of boarding-ho pies is
a point that is worthy the most careful
of farmers, who, in this
event, will be called upon to furnish ,
the supply Of turnips, and as they are
not selfish class of people, they will {
not care a cent who furnishes the india
rubber to make the crusts.