he 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
quantity 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.

[Illustration: Common Purple-Top Yellow.]

An old and long-cultivated sort, from which, in connection with the
Green-