No. 129.] 465 



with bacon, they form a delightful dish, as the farina of the bean 

 naturally connects the oily part of the bacon. 



Turnips contain but a small share of gluten, but a great deal of 

 sugar. The quantity of nutritious matter in this vegetable is 

 very small, only forty-two parts in a 1000. They are used all 

 over this northern country ; in a hot climate they become almost 

 tasteless. They may be preserved in dry cellars, or pits in sandy 

 soil ; or if the soil is elay, it should be burnt before placing them 

 in it. Sugar has been made from turnips equal to sugar-cane, 

 and is considered by the Germans fine. 



The Carrot. — AVhen this valuable root was first introduced into 

 England, in the reign of Queen Elizabeth, by the Flemish refu- 

 gees, it was so much admired that the head-dresses of the ladies 

 were adorned with the leaves of it. A pretty ornament may be 

 made by cutting off the top of a carrot, and placing it in a shal- 

 low vessel of water. It possesses a large portion of sugar ; for 

 example, in a 1000 part5, ninety-five are sugar, and three parts 

 starch : consequently much spirit may be distilled from them, 

 say half a pint in every eleven pounds. They are used in the 

 culinary department, and no better food can be given to horses 

 and horned cattle. When you cut a carrot across you will find 

 that it contains two parts ; the external one red , and the interior 

 yellow ; the greater the proportion of the outer part in any va- 

 riety, the more valuable it is. They must be carefully taken up 

 in the fall, when intended for winter use, with the dirt adhering 

 to the roots, and placed in dry pits beyond the reach of frost, or 

 in dry cellars — the tops should be left on them. 



Parsnips contain a large per-centage of sugar, and are capable 

 of producing a good wine. In Scotland I noticed they were 

 boiled, and mixed with mashed potatoes for children, who seem- 

 ed to be excessively fond of them. They may be left in the 

 ground all winter, as the frost appears to improve their quality 

 very much ; they are better in the spring after this treatment 

 than in the fall. If they are taken up, however, they must be 

 treated as directed for carrots. They have been grown in this 

 country four feet long, and four and a half inches in diameter. 



[Assembly, No. 129.] 30 



