THE FARMER'S MAGAZINE 



weaned calves of two or three months old it succeeds ad- 

 mirably ; still, whenever it can be combined with swedes or 

 common turnips, it is advisable to do so. I may appear 

 prolix in these descriptions, and to the experienced far- 

 mer much will appear to be a repetitioQ only of his pre- 

 vioualyacquiredinformation; but from the number of inquiries 

 I from time to time receive upon the mode of cultivation 

 and application, I am induced to believe that the public in 

 general are not acquainted with either. Indeed, in many 

 dist/icts it has not yet been introduced, whilst in many 

 others only recently, and but in few has it been extensively 

 brought into cultivation. The yield per acre will depend 

 in a great measure upon the means eraploj'ed, the increase 

 being for the most part dependent upon the state of the soil 

 and the qiiantit}' of manure applied. It must, however, be 

 obvious that, after the land has been brought into the ne- 

 cessary state of tillage, the Jiext question is to what extent 

 manure may be applied best to facilitate the object. It be- 

 comes merely a calculation whether an extra ton of manure 

 will or will not produce a corresponding return in weight 

 of roots. So far as my experience has been confirmed I 

 have found that by an extra application of 1 cwt. of guano, 

 of the cost of 14s., from 4 to 5 tons increase of roots may 

 be produced, and so of most other descriptions of manure 

 in like proportion. Some curious particulars respecting it 

 a few j'ears since were accidentally obtained. At a sugar 

 manufactory established in Essex it was found that the 

 sugar could not be extracted after the second vegetative pro- 

 cess bad commenced in the root. This circumstance to 

 some extent explains why the roots at this particular period 

 are of a less laxative quality and greater fattening pro- 

 perty. Mangel wurzel contains about 5 per cent, of 

 sugar which has been extracted and manufactured pro- 

 fitably by the French for a long period of time, but recent 

 attempts made in this country have not been attended with 

 like successful results. The Silesian beet has been used 

 more especiallj', but it is a question, taking weight into con- 

 sideration, whether it would be more profitable for that pur- 

 pose than our orange-coloured mangold. Some years ago, 

 observing it in process of drying upon a kiln devoted to the 

 purpose of drying chicory, and doubtless as a substitute for 

 that root, it struck me that in this state it would produce good 

 beer, the dried root acquiring a malt taste, and the moisture 

 of the root being driven off by the process of drying. I made 

 various experiments, and have produced a good beverage, very 

 similar in colour and character to Loudon porter ; but I am 

 free to confess that the workmen iu my employment, having 

 acquired a peculiar relish for malt beer (Hear, hear), cannot be 

 induced to accede to its adoption at seasons when they assume 

 the dictatorial position, especially during harvest (loud 

 laughter). The process, however, is so simple, that I will re- 

 peat it here, and offer you a sample whereby you will be able 

 to judge of its quality. The roots should be sliced with a 

 Gardner's, or other turnip slicer, about three-quarters of an 

 inch in thickness and about one and-a-half inches in width. 

 These should be dried slowly upon a kiln, until quite crisp, 

 taking care not to scorch them during the process. Three 

 bushels of these dried roots are about equivalent to one bushel 

 of malt, and should when placed in the mash tub have boiling 

 water poured upon them, so that when drawn off it shall pro- 

 duce one hogshead of sixty gallons. This liquor should be 

 boiled from one hour to one-and-a-half hour. Then add hops 

 equivalent to 3 lbs. for each hogshead, and boil 15 or 20 

 minutes longer ; ferment the wort at 65 to 70 degrees, and 

 treat it exactly as in the case of malt liquor. Keep it at least 

 eight months before using ; but at 12 mouths it will be quite 



ready for use, and will then keep 12 months longer with ad- 

 vantage. Nine bushels of the roots will be equal to three 

 bushels of malt, and sufficient for one hogshead. The roots 

 will not be much deteriorated by the process of brewing, 

 cattle eating them with greater relish than before. The cost 

 per hogshead will be abotit IDs., or sufficient of the roots may 

 be cut into pieces and put into a copper until full. As much 

 water may then be added as the copper will hold. When it 

 has boiled long enough for the roots to become tender, the 

 liquor should be strained off, and sufficient hops added, and 

 again boiled one hour. Ferment and turn as before. Although 

 this plan is attended with less trouble, the former is far pre- 

 ferable, as the process of drying drives off the watery portion 

 of the root, by which an earthy flavour is got rid of,aDd,the root 

 becoming malted, assumes the flavour and quality of malt pro- 

 duced from barley. Every one who has the slightest acquaintance 

 with the science of chemistry must be aware that any substance 

 that contains sugar will produce fermented liquor, as beer, which 

 upon distillation will yield alcohol or spirit. Sugar, however, 

 being presented to us iu the form it has acquired by the pro- 

 cesses of manufacture, is scarcely reconcilable with the opiuion 

 entertained of mangold wurtzel by the majority ; and it is 

 very probable that the sap or juice extracted from the 

 sugar-cane differs in its first stajje but little from that ex- 

 tracted from mangold wurtzel. Be this as it may, prejudice 

 can rarely be overcome, with the lower classes, in any 

 matters connected with their food and drink, however 

 great an improvement ma}' take place (Hear, hear, and a 

 laugh). To those who may wish to grow their own seed, 

 it will be only necessary to state that, after the roots have 

 been properly selected, they should be protected from the 

 action of frost until the following March, when thej' should 

 be planted out about 18 inches apart, protecting the upper 

 portion of the root from after-lrost by coal-ashes. The 

 shoots, as they advance, should be supported by stakes, 

 and carefully preserved from the attacks of small birds, 

 especially sparrows, which will, if seed is attempted to be 

 grown on a small scale, most probably destroy the crop 

 altogether. In concluding, I beg to observe that I have 

 adhered throughout to the broad principles of cultivation, as 

 carried out by myself, leaving to others particular systems 

 for discussion •, and I have avoided throughout introducing 

 anything but what has resulted from my own practical ob- 

 servations. Since I completed my paper, I have received 

 a communication from a correspondent (Mr. Stagg, of 

 Grafton, Wilts), who has grown and used this root largelj'. 

 He states that he believes it was not at one time much ap- 

 preciated ; but that the prejudice is wearing fast awa}-, 

 since the application of it has become better understood. 

 He states that danger from overfeeding must be avoided ; 

 that the root should be treated rather as an auxiliary in 

 feeding than otherwise; and that 561b. per day for store 

 cattle and 70lb. for fatting cattle is siiflicient ; that in feed- 

 ing ewes he does not allow them more at once than they 

 will eat in three-quarters of an hour. For lambs and tegs, 

 he thinks about two bushels of cut root per score sufficient 

 for one day, increasing the quantity to three bushels per 

 score, and, as the spring advances, even more ; and he then, 

 in adverting to its feeding quality, states that its nutritious 

 property consists of saccharine, which he eironeously sup- 

 poses to decrease as the season advances, because it cannot 

 then be extracted for making sugar. Upon investigation, 

 however, such does not appear to be the case. The sugar 

 undoubtedly remains, but becomes fixed, so as not to be 

 extracted by the usual modes. It ceases to crystallize 

 under the ordinary process ; but that it remains un- 



