4,16 HORTICULTURAL MEMOIRS, 



ox, who will weigh 1100 Ib. is 120 Ib. per day 1 , 

 exclusive of hay. As far as any experiments 

 have been made in England, the results tally 

 with those here reported. The cattle were 

 found to fatten quicker and become more bulky, 

 than when fed with any other root ; and the 

 meat has also turned out more sweet and delicate. 

 In some experiments, recorded as having been 

 made by an experienced farmer in Surrey, an ox 

 was fattened from the plough on parsnips alone 

 in thirteen weeks. I may add, that in many 

 parts of France, and among the rest in Brittany, 

 where this root is extensively cultivated, the 

 same results have been obtained. Beef fattened 

 with parsnips fetches a halfpenny per pound more 

 in Jersey than under any other system of fatten- 

 ing. 



Hogs prefer this root to all others, and make 

 excellent pork, but it is fancied in Guernsey ^ 

 that the boiling of the root renders the bacon 

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

 of the Surrey farmer above mentioned, that the 

 hogs became satiated with the raw parsnips be- 

 fore they were fattened, upon which he caused 

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

 mal can be fattened in six weeks by this food. 



Horses are equally fond of the parsnip, al- 

 though, from eating it with too much avidity, it 

 is said sometimes to stick in the throat, and to 

 choke them. But this may be easily prevent- 



