THEY eat best boiled in the pot, and when enough take them out and put them in a pan and mash them with butter and a little salt, and send them to table. But you may do them thus; pare your turnips, and cut them into dice, as big as the top of one's finger, put them into a clean sauce-pan, and just cover them with water. When enough, throw them into a sieve to drain, and put them into a sauce-pan with a good piece of butter; stir them over the fire for five or six minutes, and send them to table.