300 
SALTING MEAT. 
| Mean 
of the six 
Specimens. 
1 
05 co oo 05 —lOOH^orti 
C5 h 05 ^ 00 50 OJ 00 CO © 
cd 50 oo oi ad ci i-< in o* in in 
99.94 
1 Green-top 
| White. 
S3” 
t-H 
2.05 
3.15 
7-83 
14.64 
28.73 
2.85 
0.80 
12.68 
10.67 | 
16.56 
99.96 
Skirving’s 
Swede. 
1.61 i 
h rfi O 50 CJ « O 
Himnnooimn 
^ IQ CD 5D CO 0? i-I © 
055 t" 
50 
: Ho 
99.94 
1 Dale’s 
Hybrid. 
inoosot^t-'Ciin 
G -h 5X5 cn ^ cd cd -^ 
22.70 
1.84 
99.96 ! 
Dale’s 
Hybrid. 
1.19 
5DODH(MOiflHnO« 
G}ini^ao*-'t-~5i5incDo 
^ 5x> cd in rA © ed ^ oo 
ft CO ’-l i-( 
99.98 
Skirving’s 
Swede. 
! 
1.95 
TtiHOt'OOCO 50C1 
'-‘C'JCSO5e0'-H5Ol"; 
50 ci n? o’ cd o o’ 
HHP5 C<t 
i-l 05 
CO o 
; o ni 
i—i 
co 
05 
05 
05 
Skirving’sl 
Swede. ( 
i 
1.97 
rHin5ooociWCT5ocorH 
Oa)MH^5DOiO^^ 
acrH©5da5(^cdr-HCvsnj : 
! 99.96 
o 
> 
Per Centage ] 
of Ash . \ 
Silica 
Phosph. Ac. 
Sulph. Ac. 
Carb. Ac. 
Lime . f 
Magnesia j 
Perox. Iron 
Potash 
Soda 
Chlo. Sodium 
Chlo. Potass. . 
Total 
From the first of these tables we may learn that 
there is a certain and somewhat close resemblance 
between the composition of the ash of one turnip 
bulb and that of another. The quantity of phos¬ 
phoric acid is seen to be tolerably constant, and the 
alkalies, together, make up nearly the same 
amount. 
The second table exhibits far wider differences 
in the composition of the ash, the phosphoric acid 
of one specimen being double that of some others, 
&c., &c. In the growth of plants of this descrip¬ 
tion, the construction of the materials is supposed 
to go on in the leaves from which the vegetable 
matter, when fully worked up, descends into the 
tubars, and is there deposited. The leaves, there¬ 
fore, would not only contain their own proper min¬ 
eral constituents, but the greater part of the excess 
of such bodies as had entered the plant. 
The ash of the top differs from that of the bulb 
chiefly in containing less phosphoric and sulphuric 
acids, less potash, but a great deal more lime. 
Neither in the top nor in the bulb is there much 
silica, but the ash of both contains much carbonic 
acid and a considerable quantity of chloride of 
sodium (common salt). It will be seen that the 
leaves contain much more of the last-named salt 
than the bulbs, the quantity in Dale’s hybrid 
amounting to 11 i lbs. to a ton of green tops. This 
circumstance may, in part, explain the action of 
turnip-tops in causing purging in sheep when they 
are first turned upon them to feed. Other alkaline 
salts, such as the phosphates of soda and potash, 
and other organic salts of these bases, oxalate, tar¬ 
trate, &c., and which are known as purgatives, ex¬ 
ist largely in the leaves of the turnip. 
The turnip, like most root-crops, from the great 
development of its gas-collecting leaves, is believed 
to be comparatively independent of the soil for 
vegetable nourishment. It is stated that it may in 
reality have the property of adding to, rather than 
taking from, the quantity of vegetable matter in the 
soil, even when entirely removed—for land has 
been found after several years cropping with tur¬ 
nips, all the produce being carried off, absolutely 
richer in organic matter than at first, the plant hav¬ 
ing returned to the soil more than it had taken from 
it. This principle is founded upon the belief that 
in the circulation of the vegetable juices of the 
plants there is a continual ejection into the soil of 
matters not required in the economy of their 
growth; but whether the amount thus voided much 
exceeds that which is taken in by the roots, it is 
difficult to decide. It is extremely likely, however, 
that in broad-leaved plants of rapid growth this re¬ 
sult may sometimes occur.* 
The turnip is one of the most valuable roots for 
culinary or economical use. Its young tops when 
boiled afford a good substitute for greens. The 
bulbs are very useful in fattening cattle of every 
kind. Thus if sheep be properly fed with them, 
their flesh will acquire a delicate flavor; and it is 
well known that they will speedily fatten on the 
tops, without eating the roots’. Turnips likewise 
afford an invigorating food to horses ; and, when 
cut into small pieces, these animals will be induced 
to eat chaff and other provender with an increased 
appetite. Cows devour both the tops and roots 
with equal avidity ; but they are apt to impart an 
unpleasant flavor to their milk. The last-named 
circumstance and the mode of feeding out the crop 
are subjects for future consideration. 
SALTING MEAT. 
The sooner meat is salted after being killed the 
better, as it then possesses considerable absorbent 
power, which it gradually loses by age, and when 
it once becomes putrid it can never be salted at all. 
One of the best modes of curing is, to rub the meat 
well with a mixture of common rock-salt 2 lbs.; 
saltpetre 2 oz.; and moist sugar 1£ oz., till every 
crevice is thoroughly penetrated, after which it 
should be set aside till the next day, when it should 
be covered with fresh salt in such parts as have 
been most exposed. It may then be advantageously 
placed in a proper vessel and subjected to pressure, 
adding a little more salt as may be necessary, and 
turning it daily till sufficiently cured. 
When the brine, as it forms, is allowed to drain 
from the meat, the process is called dry-salting; 
but when, on the contrary, it is allowed to remain 
on it, the mode is called wet-salted. On a small 
scale, the latter is most conveniently performed by 
rubbing the meat with salt, &c., as above directed; 
and after it has lain a few hours, putting it into a 
pickle formed by dissolving 4 lbs. of rock-salt, \ lb. 
of sugar, and 2 oz. of saltpetre in 2 gallons of 
water. This pickling liquor becomes -weaker by 
use, and should therefore be occasionally boiled 
down a little and skimmed, adding, at the same 
time, more of the dried ingredients. 
* Jouvn. Roy. Ag. Soc. of England, vol. viii., pp. 135 et seq. 
