Large White Flat Norfolk

No. 1627. - A variety universally grown. It is round and flat, being white in color. The tops of this variety are used for greens,

Pomeranean White Globe

No. 1628. - One of the most productive kinds, and is of the most perfect globe-shape, the skin being white and smooth.

Purple-Top White Globe

No. 1629. - A variety of the purple-top flat Turnip that is globular in form, beautiful in appearance, of most excellent quality, and a good keeper.

Sweet German

No. 1630. - A popular variety in the New England States. The flesh is white, hard, firm and sweet. It keeps well, and is one of the best for winter use.

Seven Top

No. 1631. - Cultivated extensively in the South for the tops, which are used for greens. It is very hardy, and will grow all winter, but does not produce a good bulb, and is only recommended for the tops.

Yellow-Fleshed Sorts

Early Yellow Montmagny

No. 1632. - The most beautiful of the yellow-fleshed varieties, and very early. The bulb is oval, medium sized, and clear yellow, stained with bright purple at the top. The flesh is yellow, finely grained, sweet and tender.

Large Amber Globe

No. 1633. - One of the best varieties. Flesh yellow, finely grained and sweet. The skin is yellow, with a green top. It grows to large size, and is a good keeper.

Orange Jelly, Or Golden Ball

No. 1634. - One of the most delicate and sweetest of yellow-fleshed Turnips. It is not of large size, but is firm, hard and of most excellent flavor. It keeps well, and is a superior table variety.

Purple-Top Yellow Aberdeen

No. 1635. - The roots are medium in size and round in form. The flesh is pale-yellow, tender and sugary. It is hardy and productive, and keeps well.

Early Yellow Finland

No. 1636. - An early yellow-fleshed variety, beautiful in form and medium sized. The flesh is remarkably fine, closely grained and of a rich, sugary flavor. An excellent early variety.

Early Yellow Malta

No. 1637. - This is a beautiful, symmetrical, early variety, of medium size. The skin is very smooth, and of a bright orange-yellow color. It is sweet and tender, and one of the best yellow summer Turnips.

Mashed Turnips

No. 1638. - Pare the Turnips and cut them in slices (when they are old parboil them for five minutes), put them in a saucepan, cover them with boiling water, season with salt, cover the saucepan and boil them until tender. Then drain them in a colander, and when dry, pound them through a fine colander, return them to the saucepan, season with salt and pepper, add a piece of butter, mix the whole well together and warm them thoroughly.

Puree Of Turnips, With Cream

No. 1639. - Prepare the Turnips as in No. 1638, and, when they are dry, rub them through a fine colander. Then put them in a flat saucepan, season with salt, pepper, and a little nutmeg, add one glassful of cream, and reduce the puree to its proper consistency while stirring it with a wooden spoon. Before serving add a piece of butter.

Note. - When they are to be used as a garniture they should be rubbed through a fine sieve. Puree Of Turnips, With Cream, French Style.

No. 1640. - Pare two dozen young white Turnips, slice them and parboil them until they are nearly tender. Then drain them and put them in a saucepan with a piece of butter. Season them with salt, pepper, a little nutmeg and a pinch of sugar, cover the saucepan and let them cook until the moisture is nearly reduced (not letting them get browned). Then add four spoonfuls of Cream sauce, mix them well together, and rub them through a line sieve. Put the puree in a flat saucepan and reduce it to the proper consistency while slowly adding a cupful of cream. Before serving add a piece of butter.