Ch. XX.] ON MANGEL-WURTZEL. 253 



tlie crown left standing, and a vast quantitj^ is required to satisfy tlic 

 appetite : it therefore may be doubted whether the advantage gained by it 

 may not be more tlian counterbahanccd by the h\bour and the consequent 

 loss of weight in the roots. Tlie leaves, however, are relislied by cows, 

 and produce an abundant flow of milk without any bad flavour to the 

 butter, though its richness may be doubted. We, indeed, last autumn saw 

 a small dairy mainly supported by them for upwards of two months, without 

 any apparent diminution of the average size of roots which had not been 

 stripped : they were, however, only gradually stripped, nor were they left 

 quite bare. 



The crop arrives at maturity some time from the hitter end of September 

 to the beginning or middle of October, and it should be taken up before 

 the commeucement of frost. It should be also often looked over previously, 

 as some of the plants are frequently found running to seed, and should in 

 that case be immediately drawn, and given to the stock. Being a tap- 

 rooted plant of large size, and heavy acreable produce, this operation is one 

 of considerable labour, and, if the land be stiff, it must be loosened around 

 the roots ere they can be drawn out of the ground : in genera), however, 

 they can be pulled up with tolerable ease ; and, if not deeply buried in the 

 soil, they may be turned up with the plough. They arc then topped, tailed, 

 and stored in tlie same manner as turnips, and may be kept nearly as long 

 as Swedes ; but after frosts, the stacks should be examined, and repacked 

 if they show any appearance of sweating. 



PRODUCE AND APPLICATION. 



In the account to which we have alluded in a former chapter of an 

 estimate of the value of various vegetable productions, lately issued from 

 Drummond's Agricultural Museum, both the acreable product and the 

 quantity of nutritive matter furnished by mangel- wurtzel, are stated to be 

 precisely the same as those which are found in Swedish turnips. The com- 

 parative produce of the two crops is, however, rated in the Report of the 

 Doncaster Association, to be about one-fifth in favour of mangel-wurtzel ; 

 but, although according to the analysis of vegetable matter made at Wo- 

 burn by the late George Sinclair it was proved to contain more nutriment 

 than common turnips, it was yet shown to be inferior to Swedes*. 



This latter specimen accords with some details of its feeding properties 

 given in the Transactions of the Highland Society, as well as some other 

 statements which liave been published, but is in opposition to an experiment 

 made under the direction of Earl Spencer ; the following particulars of 



* Accouling to the Report of Mr. Andrew Howden, of Lawhead, East Lothian, on the 

 feedinjj of cattle (breed not stated) with potatoes, Swedish turnips and mangel-wurtzel, 

 as stated in the Transactions of the Highland Society, the ^irth of a pair each, was 

 Lot. No. 1. Lot No. 2. Lot No. 3. 



1832, Potatoes. Swedish Turnips. Mangel-wurtzel. 



January 30 . . 10 ft. 8 in. . . . 10 ft. 5 in. . . . 10 ft. 4 in. 

 April 30 . . lift. Gin. . . . llfr. 3in. . . . 11 ft. 2 in. 



The opinion of the dealers was also slightly — (from 7s, to lO*. a-head) — in favour 

 of the quality of those fed on Swedes, in preference to mangel-wurtzel. N. S., vol. iii. 



An experiment is also mentioned in the ' Farmer's Magazine,' of three cows having 

 been put up to feed solely on carrots, cabbages, and mangel-wurtzel, the result of which 

 was, that those on carrots and cabbages soon took to fattening, and their improvement 

 was every day visible ; while the one fed on the root of scarcity was inclined to scour, 

 and made no progress. 



Another trial was then made with moderate quantiiies of the same food on milcli 

 cows, but the mangel-wurtzel was found neither to increase the quantity of the milk, or 

 to improve the flavour of the butter, though both objects were attained by the cabbages 

 and carrots. — Vol. xvi. p. 32 



