12 HORTICULTURAL MEMOIRS. 



for fattening an ox, who will weigh 1100 lb. is 120 Ib. per 

 day, 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 fattening. 



Hogs prefer this root to all others, and make excellent 

 pork, but the boiling of the root renders the bacon flabby. 

 (8) It has, however, been found, in the trials of the Surrey 

 former above mentioned, that the hogs became satiated 

 with the raw parsnips before they were fattened, upon which 

 he caused them to be boiled, with good effect. The animal 

 can be fattened in six weeks by 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. But this may be 

 easily prevented, by cutting the roots into pieces longitu- 

 dinally before they are given. The use of parsnips is said 

 to affect the eyes ofthis animal, but we may safely consider 

 this assertion as somewhat apocryphal (9) They are found 



(8) 1 since learn on the most respectable authority, that it is really the case. 

 (9) ft blinds geese, but they recover on leaving them off. 



