3. From those experiments, this conclusion results, that turnips, to be preserved, during winter, from run ning into the extremes of vegetation or putrefaction, require a considerable exposure to the air. On this principle is founded the present common practice of placing the depot in a well-aired situation, adjoining to the feeding byre, and of protecting it with nothing but a covering of straw. The store-heaps, for conveniency, are commonly placed in the barn-yard. The turnips arc laid down, cart thick, in the form of a narrow tapering ridge ; the breadth is about the feet, the height is about four, and the length is perfectly immaterial ; the depot is covered with a thick thatch of straw, and this thatch is finally secured with ropes. Common turnips stored in this manner, are kept in good preservation till the middle of April. Some intelligent farmers have begun to make alterations, and, it is asserted, improvements, on this practice. They pay more attention to the dry ness of the situation, than to its nearness to the feeding byre, in choosing a spot for the depot ; bed the bottom well with straw ; erect a three •bar paling-, or place sheen flakes all a ronnd, inclining outwards, that the water-drop may by set off; raise the top of the heap as high as the turnips will lie, and thatch the whole with straw in the osual manlier. In this case the angle at the top is acute, as the turnips can easily be piled up considerably above w hat is called the square of a house roof. The depot is about seven or eight feet in breadth at the base, and may safely be continued to any length required liar hold ing the whole. In recommendation of this plan, there is a probability that turnips are better preserved, and a certainty that less straw is required for thatch, in it, than in the common practice.
With regard to Swedish turnips, the same principles are applicable to them, and they are stored in a similar manner. From their superiority in hardness, they admit of considerable latitude in the season of storing, and in the dimensions of the store-heap. Under this treatment they are easily preserved incorruptible for a great length of time.
4. The only deviation, on principle, from the common method of storing Swedish turnips, took place last win ter at Scotstown. Captain Mackay, who combines, in an uncommon degree, an extensive knowledge of agri culture, with an accurate superintendence, and, conse quently, a successful management of his farm, aware that Swedish turnips, on the ground, are indestructible by our severest frosts, and that they, in common with every other species, require in the store-heap a conside rable exposure to the air, resolved to try how far this pr inciplc extended ; and, for this purpose, formed of them a depot of the ordinary dimensions, in a dry, well aired corner of his barn-yard, without any covering, but branches of spruce fir, to protect them from the depre dations of poultry. The turnips were stored in the beginning of January. Towards the end of March, about one half had been taken away for the feeding cattle. Excepting those in the centre and bottom of the heap, none were at that time in good preservation. The ap
pearance of those on the outside seemed to be an ex emplification of the law of putrefaction in vegetables of a firm texture ; those parts of the bulbs which formed the interstices were perfectly safe, while the points of contact, similar to the joints in carpentry, discovered evident signs of incipient putrefaction. From the fail ure of this experiment, it may be concluded, that Swe dish, as well as common turnips, become more delicate on being raised from the ground, and require a layer of thatch to protect them from the inclemencies of the weather.
The advantages which attend the storing of turnips may now be described.
1. Storing as a security against frost.—That turnips are overtaken by frost, and congealed into a lump of ice, during winter and spring, is a frequent occurrence. It is well known that cattle, with no other food but frozen turnips, are in great danger of falling off, instead of improving. They are difficulted to make an impres sion with their teeth ; and no sooner have they swallowed a mouthful, than they discover symptoms of universal uneasiness, raise their backs, draw in their feet, and fall a-trembling as if seized with the cold fit of an ague. It is universally admitted, that the storing system affords complete security against those evils : but it is equally certain, that the same advantage is attained, in many situations, without storing, and without any great degree of foresight or management.
In the beginning of winter, turnips are not affected by a slight. degree of frost. Before it produces on then; any sensible effect, the cold must be so intense as to form, on water, a pretty thick film of ice. The cause of this is obvious. By the close of autumn, il the tur nips have been properly set out by hand-hoeing, their leaves must form a close mantle over the whole field ; and this natural covering protects the bulbs from the first attacks of frost. From this circumstance it follows, that the most improvident farmer, whose cattle are only supplied day by day from the field, will sustain little da mage from the transient frosts which usually precede Christmas. After that time, he will be compelled to adopt the precautions employed by his wiser neighbours, of laying in, during fresh weather, a quantity of tur nips that will supply his consumption for two or three weeks. It is seldom that our frosts outlast that period. If they should continue longer, and if the stock of tur nips is exhausted, it will be necessary to adopt a prac tice, often successfully tried in Tweeddale, and almost universal in the more southern counties, of raising them frozen as they are in the ground, and of thawing them in a running stream, or in a drinking pool. The turnips are raised with an instrument formed for the purpose, a fork with two prongs, slightly curved inwards, and set perpendicular to the handle. Towards evening, they arc carted from the field, and emptied into the pool. The common practice is to leave them under water till next morning: but an immersion for two hours is found suffi cient. When taken out, they arc as fresh and sound as if they had never been frozen.