Wisconsin State Agricultural Society. 
dig them. When the farrow is made, a man goes along with a 
knife, and tops them and picks them up. In that way we get along 
with the carrot as expeditiously as with the variety of sugar-beet, 
or those that grow deeper in the grouud than the mangle. My 
preference is entirely for the large mangels* that are raised and 
gathered with so little labor. 
Mr. Eaton: Have you got any other evidence that the carrot is 
better food for hogs than the sugar-beet, except they suit taste bet¬ 
ter? If not, some other food might still be better than the carrot, 
such as corn or chickens. 
Mr. Wood: The anatysis of the root itself with a careful experi¬ 
ment in feeding would be the only thing that could determine the 
real value as food. I merely jumped at conclusions. 
Mr. Eaton: You never tested it? 
Mr. Wood: No, sir. 
Professor Daniells: If the sugar is not valuable, what portion 
of the crop is valuable? 
Mr. Wood: The sugar is valuable, but corn or white bread has 
hardly a trace of sugar, yet it is the heartiest food we can feed. 
Professor Daniells: The sugar is soluble. It is ready to go into 
the system of your cow. The system will take care of it. The 
starchy portion of corn is the principal nutritious portion. It 
must all be changed in the same form into which sugar goes into 
the system before the system can take it up. Starch is insoluble. 
It must be changed just as corn is changed in the corn-syrups that 
are so common now-a-days. It must be changed into that form 
called grape-sugar. It is sugar that differs but very little from the 
chemical combination. It goes into the system in the form sugar 
does. It is all ready for the animal to take it up and use it in nu¬ 
trition. I want it to be understood that sugar is food, ver } 7 nutri- 
cious food, very easily digested. It is just what the animal wants. 
Mr. Wood: The elements, by a chemical analysis, of starch and 
sugar are just the same. I am not prepared to accept the state¬ 
ment that a pound of sugar is equal in value for food to a pound 
of starch. 
Mr. Peffer: I would like to compare experiments to know the 
value of the different roots mentioned for food. 
Mr. Wood: I think we may arrive at this simply, by consider¬ 
ing which would be the best as human food. The human system 
