About the third week in November, or before there is danger of the ground becoming hard, the turnips should be pulled and the tops cut off; take enough in the cellar for immediate use, and store the rest in heaps. Select a well-drained piece of ground, as directed for burying cabbages; it will be most convenient to have them near together; spread about two inches of straw on the ground, and heap the turnips upon it in the shape of a cone, not more than ten or fifteen bushels in a heap; cover this with straw, an inch or two thick, and bind it together at the top, and let it stick up a foot or so above the top of the cone; then cover the heap with four to six inches of soil, all but the straw top to the cone, which acts as a chimney or ventilator; the roots can thus be kept in good order throughout the winter. The surplus beets and carrots can be put in with the turnips, and the whole can be gotten at, any day when the temperature is above freezing, by making a hole in one side of the heap, taking out what you want, and carefully closing the opening again. The straw bottom and sides are not absolutely necessary, but are a great improvement and convenience, and will preserve the roots in a much cleaner and finer condition; the straw not only helping to keep out the frost, but at the same time providing ventilation for the heap. VARIETIES OF TURNIPS. EARLY RED, OR PURPLE TOP STRAP-LEAVED.--The best known and most generally planted variety. It is a quick grower, and the flesh is very fine grained and flavored. The red top of the bulb, which extends down to where it rests in the soil, adds very much to the appearance of this popular variety. [Illustration: PURPLE TOP STRAP-LEAVED.] [Illustration: EARLY WHITE FLAT DUTCH TURNIP.] EARLY WHITE FLAT DUTCH.--This is a quick growing and very early variety. The skin and flesh are a clear white, and the flesh is solid; very sweet and juicy, and of mild flavor. EXTRA EARLY PURPLE TOP MILAN.--This kind is said to be the earliest of all turnips, maturing two weeks earlier than the Early Red. The bulb is very flat, of medium size, quite smooth, with a bright purple top; leaves grow very short, making a small, neat top. The pure white flesh is solid, fine grained, and of superior quality, even in the largest specimens. It is an excellent keeper, retaining its good quality throughout the winter. WHITE EGG.--As its name implies, this is a pure white turnip, of egg-shaped growth. It grows very quickly; has a thin white skin, and very solid, fine-grained white flesh. It is very sweet and juicy, of mild flavor and grows to a good size. It is a good variety for either early or late planting. [Illustration: WHITE EGG TURNIP.] WATERMELONS.