tively long; skin, above ground, fine,
deep purple,--below ground, yellow,--the colors often richly blending
together at the surface; flesh yellow, of solid texture, sweet, and well
flavored.

This variety was originated by Mr. William Skirving, of Liverpool, Eng.
In this country it has been widely disseminated, and is now more
generally cultivated for table use and for stock than any other of the
Swede varieties. The plants seldom fail to form good-sized bulbs. It is
a good keeper; is of more than average quality for the table; and long
experience has proved it one of the best sorts for cultivation on land
that is naturally shallow and in poor condition. On soils in a high
state of cultivation, upwards of nine hundred bushels have been obtained
from an acre.

In sowing, allow twenty inches between the rows, and thin to ten or
twelve inches in the rows.

SWEET GERMAN.

[Illustration: Sweet German.]

Bulb four or five inches in diameter, six or seven inches in depth,
turbinate, sometimes nearly fusiform. In good soil and favorable
seasons, it is comparatively smooth and regular; but, under opposite
conditions, often branched and uneven. Neck two or three inches in
length; skin greenish-brown above ground, white beneath; flesh pure
white, of extraordinary solidity, very sweet, mild, and well flavored.

It retains its solidity and freshness till spring, and often at
midsummer has no appearance of sponginess or decay. As a table variety,
it must be classed as one of the best, and is recommended for general
cultivation.

WHITE FRENCH.

Long White French.

[Illustration: White French.]

The roots of this variety are produced entirely within the earth. They
are invariably fusiform; and, if well grown, measure four or five inches
in diameter, and from eight to ten inches in length. Foliage not
abundant, spreading; skin white; flesh white, solid, mild, sweet, and
delicate. It is not so productive as some other varieties, and is
therefore not so well adapted to field culture; but for table use it is
surpassed by few, if any, of its class.

A rough-leaved, fusiform-rooted variety of the common garden-turnip: is
known by the name of "White French" in many localities; but, according
to the most reliable authority, that name has not only long been used in
connection with, but properly belongs to, the white turnip above
described.

* * * * *

SALSIFY, OR OYSTER-PLANT.

Leek-leave