m bulbs are produced.

Turnip-tops have been analysed by Voelcker, with the following
results:--

ONE HUNDRED PARTS CONTAIN--

White. Swedish.

Water 91.284 88.367
Nitrogen compounds 2.456 2.087
Non-nitrogenous matters (gum, sugar, &c.) 0.648 1.612
Ditto, as woody fibre 4.092 5.638
Mineral matter 1.520 2.296
------- -------
100.000 100.000

These figures apparently show that the tops of turnips are more
valuable than their bulbs; but, in the absence of any feeding
experiments made to determine the point, we believe they are less so,
as a very large proportion of the solid matter in the tops of turnips
is in too low a degree of elaboration to be assimilable. Their high
proportions of nitrogen and mineral matter constitute them, however,
a very useful manure--nearly twice as valuable as the bulbs; this
fact should be borne in mind when turnips are sold off the land.

_The Mangel-wurtzel_ is one of the most valuable of our green crops.
Its root is more nutritious than the turnip, occupying a position in
the scale of food equivalents midway between that bulb and the parsnip.
Mangels, when fresh, possess a somewhat acrid taste, and act as a
laxative when given to stock; but after a few months' storing they
become sweet and palatable, and their _scouring_ property completely
disappears.

Although the mangel is one of the most nutritious articles of food
which can be given to cattle, yet it is stated on the best authority
that sheep do not thrive upon it. Voelcker, who has investigated this
subject, informs us that a lot of sheep which he fed on a limited
quantity of hay and an unlimited quantity of mangels, did not, during a
period of four months, increase in weight, whilst another lot of sheep
supplied with a small quantity of hay, and Swedish turnips _ad libitum_
increased on an average 2-1/2 lbs. weekly. I believe the experience of
the greater number of feeders agrees with the results of Dr. Voelcker's
experiment.

The chemistry of the mangel-wurtzel has been thoroughly studied by Way
and Ogston, Fromberg, Wolff, Anderson, and Voelcker. According to the
last-named chemist, its average composition is as follows: