and its flesh-forming constituents are
largely made up of casein, instead of, as in the case of the turnip,
albumen.

The average composition of the parsnip is as follows:--

Water 82.00
Flesh-forming principles 1.30
Fat-formers (starch, sugar, &c.) 7.75
Woody fibre 8.00
Mineral matter (ash) 0.95
------
100.00

The parsnip is extensively grown in many foreign countries, on
account of its valuable feeding properties. As a field-crop it is but
little cultivated in Great Britain, and its use is--if we except the
table--almost restricted to pigs. Its food equivalent is about double
that of the turnip; that is, one pound of parsnips is equal to two
pounds of turnips.

The _Carrot_ bears a close resemblance to the parsnip, from which,
however, it differs, containing no starch, and being somewhat inferior
in nutritive value. According to Voelcker, its average composition is
as follows:--

Water 88.50
Flesh-formers 0.60
Fat-formers (including woody fibre) 10.18
Mineral matter (ash) 0.72
------
100.00

As carrots contain a high proportion of fat-forming matters, and a low
per-centage of flesh-forming substances, they are better adapted for
fattening purposes. Dairy stock greedily eat them; and they are given
with great advantage to horses out of condition.

_Kohl-Rabi._--This plant, though early introduced into the agriculture
of these countries, has made but little progress in the estimation
of the farmer. It belongs to the order and genus which include the
turnip, but differs widely from that plant in its mode of growth. Its
bulb--which is formed by an enormous development of the overground
stem--is, according to some authorities, less liable than the turnip
to injury from frost. It is subject to no diseases, save anbury and
clubbing; and, owing to its position above the soil, it can be readily
eaten off by sheep. The bulbs store bet