ANALYSIS OF PARSNIPS. 391 



they are observed when under parsnips to sweat profusely. 

 It is further affirmed that, under both parsnips and carrots, 

 horses are subject to inflammation of the eye, and to the com- 

 plaint termed a watery eye. 



COMPOSITION OF PARSNIPS, BY PROFESSOR VOELCKER. 



Dried in the water-bath, the fresh root lost 31.78 per cent 

 of water. The average proportion of water seems to be 82.05 

 per cent. 



In the dried state 5.16 per cent of ash was left. 



Fresh parsnips contain 0.21 of nitrogen, or 1.31 per cent of 

 proteine compounds. 



COMPOSITION OF FRESH PARSNIP. 



Water, 82.050 



Inorganic matter (ash), .... 0.932 



Nitrogenised organic substances capable of 



producing flesh, . . . .1.280 



Substances free from nitrogen, and fitted for 

 the support of animal heat and the forma- 

 tion of fat, ..... 15.738 



100.000 



PARSNIPS, DRIED AT 212 FAHRENHEIT. 



Nitrogenised substances capable of producing 



flesh, ...... 7.27 



Substances not containing nitrogen, fitted for 

 the support of animal heat and the formation 

 of fat, . . . . . . 87.54 



Inorganic matters (ash), . . . . 5.19 



100.00 



Thus parsnips contain 6 to 8 per cent less water than tur- 

 nips, and 5 to 6 per cent less than mangolds. The quantity 

 of flesh-forming substances in fresh parsnips is about the same 



