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longer a question. Many of them may be raised as second crops 

 in the same season with otliers, and are good preparations of the 

 soil, taking from it such constituents as are not wanted for the 

 earlier crops of the following season ; indeed, with the use of 

 proper inorganic amendments to the soil, turnips, kaulirabas, 

 and some other roots, are equally beneficial with a bare fallow. 

 In districts where salt meadow and coarse hay is fed to cattle, 

 the use of roots is nearly indispensable, and for milch cows they 

 are found to add materially to the quantity of milk, and if pro- 

 perly fed, not to injure the quality. Thus either strap-leaved 

 red top or ruta-baga turnips may be fed to cows immediately after 

 milking without imparting any bad flavor to the milk, while 

 carrots and parsnips may be fed at any time, and they not only 

 improve the flavor, quality and quantity of the milk, but the for- 

 mer will add to the color and flavor of the butter, rendering that 

 made in winter fully equal to summer-made butter. For fatten- 

 ing cattle, I would refer to the experiments of Mr. James Camp- 

 bell, of Weston, published in my paper, by which it will be seen 

 that the ox, when ready for the butcher, does not cost more than 

 two-thirds the usual cost when fed without the use of roots. For 

 horses carrots are highly valuable. They cure heaves in most 

 cases, and when used in place of one-third the usual quantity of 

 oats, they are found to equal them fully in value. Some writers 

 have disputed this fact, because by analysis the carrot is not 

 found to contain so much nutriment as the oat, but they have 

 overlooked the fact that the carrot contains pectic acid, which 

 has the peculiar property of gelatinizing the contents of the sto- 

 mach of the horse, and thus facilitating digestion, so as to enable 

 the animal to appropriate all the constituents of its food, instead 

 of voiding many valuable constituents in an indigested state. 

 When carrots are fed to horses with oats and hay, the dropjtings 

 will be found to be homogeneous, instead of being mere masses 

 of cut hay and the shells of oats. For sheep no food can equal 

 turnips, and parsnips are well known to contain so much saccha- 

 rine matter, that, either cooked or raw, they equal any other food 

 for the use of cattle or hogs. The cultivation of sugar and other 

 beets is daily increasing, and those who have used them most are 

 loudest in their praise. The mangel wurtzel is also gaining in 



