a52] T U R by manuring the soil with soap- boJer's ashes. I'he turnip is one of the most valuable roots raised for culinary, or economical purposes. — Itsyoung tops, when boiled, arfbrd a good substitute for greens ; and, though nutritive, they are somewhat Ha- tulent} which property may, how- ever, be corrected by the addition of pepper and vinegar. More wholesome, and easy of digestion, are the Swedish Turnips; but they should not be long kept in heaps ; being thus apt to become rank, and, consequently, still more in- digestible.— Mixed with wlieatpn flour, and properly baked, the Ru- ta-lcLga furnishes a nutritious kind of Bmead. — See vol. i. p. 329. Farther, Knollcs are very useful as zfaliow-crop ; and tor tatteniug cattle of every kind. Thus, if sheep be fed with them in the manner diredetl p. 5g, of this vol. ihey will thrive uncommonly, and iheir flesh will acquire a delicate flavour. With the mercenary view of obtaining the greatest profit, some sheep-breexlcrs in Lincoln- sliirc txivatX the fdie- teeth ot lul- led ewes, and turn them into the tield, where they speedily fatten on Uie tops, witliout biting the roots. Turnips likewise atiord an invigo- rating food to horses ; and, when cut into small pieces, these ani- inals will be induced to cat chaiF, and other provender, with a good appetite. Such food not only pre- flrrves them in health, but also saves the expence of corn: their coats are thus rendered perfedly siiiootli ; and, if the Ruta-Laga be used, ii is eminently calculated to cure the grease. — Cows devour both the tops and roots of turnips, with equal eagerness ; and, as tbeix Qoilk is apt to acquire a pecu- TUR liar flavour from the former, the butter obtained from it may be ren- dered perfet^^ly sweet, by mixing one quart of boiling water with eight of the new milk, immediate- ly on its arrival in the dairy ; after which it may b- put into the usual vessels, to stand for cream. — See also vol. i. p. 406. Lastly, the roots of turnips be- ing of such extensive utility, dif- ferent means of preserving them from frost, and decay, have been contrived} and of which the fol- lowing appears to be the most suc- cessful. After drawing the tur- nips in February, and cutting off the tops and tap-roots (which may be given to sheep), Mr. Varlo direds them to be exposed on dry soil, for a few days: a layer of straw should next be spread on the ground ; and, on this, a stratum of turnips, about two feet thick : other layers of straw and roots are then to be formed alternately, till the top be carried to a point ; the edges of the straw being turned up, to prevent the turnips from rolling out. The whole should now be covered with straw, which will serve as a thatch ; one load being sufficient for 40 tons of roots. Thus managed, the turnips will be effectually sheltered against the frost J and may, for several months, be kept in a sound state. Turnip-cabbage. — See vol. i. p. 413. Turnip-rootbdCabbagb. See vol. i. p. 414. TURNING, is the art of form- ing wood, ivory, and other hard bodies into an oval or round shape, by means of a Lathe. This art was carried to great per- fe&ion among the Romans } and is of such importance at present, that it materially contributes to the per- fectiua
