this and the fresh cheese are
good eaten with strawberries and raspberries, as cream, or with
sweetmeats of any kind.

TURNIPS. To dress this valuable root, pare off all the outside coat, cut
them in two, and boil them with beef, mutton, or lamb. When they become
tender take them up, press away the liquor, and mash them with butter
and salt, or send them to table whole, with melted butter in a boat.
Young turnips look and eat well with a little of the top left on them.
To preserve turnips for the winter, cut off the tops and tails, and
leave the roots a few days to dry. They should then be stacked up with
layers of straw between, so as to keep them from the rain and frost, and
let the stack be pointed at the top.

TURNIPS MASHED. Pare and boil them quite tender, squeeze them as dry as
possible between two trenchers, put them into a stewpan, and mash them
with a wooden spoon. Then rub them through a cullender, add a little bit
of butter, keep stirring them till the butter is melted and well mixed
with them, and they are ready for the table.

TURNIP BUTTER. In the fall of the year, butter is apt to acquire a
strong and disagreeable flavour, from the cattle feeding on turnips,
cabbages, leaves of trees, and other vegetable substances. To correct
the offensive taste which this produces, boil two ounces of saltpetre in
a quart of water, and put two or more spoonfuls of it into a pail before
milking, according to the quantity of milk. If this be done constantly,
the evil will be effectually cured: if not, it will be owing to the
neglect of the dairy maid.

TURNIP FLY. To prevent the black fly from injuring the turnip crop, mix
an ounce of sulphur daily with three pounds of turnip seed for three
days successively, and keep it closely covered in an earthen pan. Stir
it well each time, that the seed may be duly impregnated with the
sulphur. Sow it as usual on an acre of ground, and the fly will not
attack it till after the third or fourth leaf be formed, when the plant
will be entirely out of danger. If garden vegetables be attacked by the
fly, water them freely with a decoction of elder leaves.

TURNIP PIE. Season some mutton chops with salt and pepper, reserving the
ends of the neck bones to lay over the turnips, which must be cut into
small dice, and put on the steaks. Add two or three spoonfuls of milk,
also a sliced onion if approved, and cover with a crust.

TURNIP SAUCE. Pare half a dozen turnips, boil t