as it is practised in Gvernsey. A\\ 



suits tally with those here reported. The cattle were found ta 

 fatten quicker, and become more bulky, tlian when fed with any 

 other root ; and the meat has also turned out more sweet and 

 delicate. In some experiments, recorded as haviu{>; been made 

 by an experienced farmer in Snrrev, an ox was fattened from 

 the plough on parsnips alone in thirteen weeks, I may add, 

 that in manv parts of Franco, ami among the rest in Brittany, 

 where this root is extensively cultivated, the same results have 

 been obtained. Beef fattened with parsnips fetches a half- 

 j):^nnv per pound more in Jersey than under any other system of 

 fatteniiig. 



Mogs prefer this root to all others, and make excellent pork ; 

 but it is fancied in Guernsey, that the boiling of the root rendc.s 

 the bacon flabby. It has, however, been found in the trials of 

 the Surrey farmer aboye mentioned, that the hogs became sa- 

 tiated with the raw parsnips before they were fattened, ui)oti 

 wliich he caused them to be boiled, with good effect. The ani- 

 mal can be fattened in six weeks bv this food. 



Horses are equally fond of the parsnip, although, from eating 

 it with too much avidity, it is said sometimes to stick in the 

 throat,- and to choke them. Rut this may l)e easily prevented 

 l)V cutting the roots into pieces before they are given. The use 

 of parsnips is said to aftect the eyes of this animal ; but we may 

 safely consider this assertion as somewhat apocryphal. They 

 are found to supersede the necessity of corn, except when the 

 work is excessive ; and in Brittany they are even used for this 

 piupose, to the exclusion of corn. 



1 may add, that it is a po])ular opinion among the Jersev 

 finners, that all animals intended for tlie but'.'lier may be fattened 

 (!U parsnips in nearly half the time, an<l with half the quantitv 

 which is required in feeding them with pot;itoes. This nuist, 

 however, be taken rather as a general opinion, with regard to 

 the superiority of the one root over the other, than as the result 

 of any accurate set of experiments; since the jiractices of agricul- 

 ture in that island, as well as in Guernsey, are by no means re- 

 duced to that nicety of calculation which they have hitherto ex- 

 perienced in Britain. 



In Brittany they also form a princijial article of the food of the 

 people, and are still used hirgelv, notwithstiinding the introduc- 

 tion of the potatoe ; but I need scarcely add, that, as in the 

 case of most other roots, the potatoe has to a great degree also 

 <liminished the consum])tion of parsnips as an article of hamaji 

 food. The peculiarity of their fl.ivour is such, as perhaps for 

 ever to prevent them from entering into competition with that 

 most valuable plant ; although in situations similar to the high- 

 land districts to which I have above alluded, the cultivation of the 



parsnip 



