A great variety of turnips is grown throughout temperate climates,
some of which being coarse in texture are used as food for farm
animals while other varieties are raised as table vegetables. There
is considerable variation in the color, flavor, and composition
of the turnip, the yellow-fleshed sorts as a group being commonly
distinguished from the white by the name "Swedes" or "ruta-bagas." In
the summer the early white varieties are usually preferred in spite of
the fact that they are more watery, while in winter the yellow turnips
are more commonly used.
The turnip requires a rich soil, and may be grown either as an early or
a late crop. For an early crop, sow the seeds in drills 12 to 18 inches
apart as early in the spring as the condition of the soil will permit.
Two pounds of seed are required to plant an acre. After the plants
appear, thin to about 3 inches. The roots will be ready for use before
hot weather. For late turnips the seeds are usually sown broadcast on
land from which some early crop has been removed, generally during July
or August, but later in the South. Turnips are quite hardy, and the
roots need not be gathered until after several frosts. Turnips may be
stored in a cellar or buried in a pit outside. Before storing, the tops
should be removed.--(F. B. 255, 295; U. Id. E. S. 10; Mich. E. S. 20.)