COMPOSITION OF KOHL-HABI AND CATTLE-CABBAGE. 599 
It is well known that the proportion of water in roots 
drawn from the same field and growing in close proxity to 
each other varies much. All that can be said, therefore, is, 
that the particular specimen of the green-top variety which 
I analysed was less watery and no doubt also more nutri¬ 
tious than that of the purple-top. 
The following table gives the composition of these two 
varieties of Kohl-rabi in a perfectly dry state : 
Composition of Kohl-rabi , dried at 212° Fah. 
Green-top. 
Purple- 
Oil ..... 
1-623 
1-609 
^Soluble protein compounds 
14-706 
18-239 
Sugar, gum, and pectin 
Salts soluble in water 
42-968 
40*789 
6-938 
8-356 
^Insoluble protein compounds 
2-145 
2445 
Digestible fibre and insoluble pectinous ] 
compounds j 
21*409 
17-239 
Woody fibre (cellulose) . 
8-798 
10-056 
Insoluble mineral matters 
1-409 
1-263 
99-996 
99-996 
^Containing nitrogen 
2-353 
2-918 
•fContaining nitrogen 
•343 
•390 
Total nitrogen 
2-696 
3-309 
Per-centage of ash 
8-347 
9619 
A comparison of the preceding results with the analyses 
of swedes, mangolds, and turnips, shows that, theoretically, 
Kohl-rabi is much more nutritious than white turnips, and 
fully equal, if not superior, to swedes and mangolds. These 
remarks, however, I would remind the reader, apply only to 
the specimens which I had an opportunity of examining. 
Future examinations, and, above all, practical feeding expe- 
ments, are required to establish fully the comparative feeding 
value of Kohl-rabi. 
I may remark with respect to the Kohl-rabi, that it is 
an excellent food for milch-cows, inasmuch as it produces 
much and good milk. The butter made of such milk has 
a pleasant taste, altogether unlike the disagreeable flavour 
that characterises butter made from the milk of cows fed 
upon turnips. 
Composition of Cattle-cabbage. 
As yet not many complete analyses of field-cabbage have 
been published. I do not recollect having seen any one that 
