aves, you must not approach too near
to the top.

256. When you take the plants up in November, you must cut off the
_crowns_ and the remaining leaves; and they, again, are for cows and pigs.
Then you put the roots into some place to keep them from the frost; and,
if you have no place under cover, put them in _pies_, in the same manner
as directed for the Swedish turnips. The roots will average in weight 10
_lbs. each_. They may be given to cows _whole_, or to pigs either, and
they are better than the Swedish turnip for both animals; and they do not
give any bad or strong taste to the milk and butter. But, besides this use
of the mangel wurzel, there is another, with regard to pigs at least, of
very great importance. The _juice_ of this plant has so much of
_sweetness_ in it, that, in France, they make _sugar_ of it; and have used
the sugar, and found it equal in goodness to West India sugar. Many
persons in England make _beer_ of this juice, and I have drunk of this
beer, and found it very good. In short, the juice is most excellent for
the mixing of moist food for pigs. I am now (20th Nov. 1831) boiling it
for this purpose. My copper holds seven strike-bushels; I put in three
bushels of mangel wurzel cut into pieces two inches thick, and then fill
the copper with water. I draw off as much of the liquor as I want to wet
pollard, or meal, for little pigs or fatting-pigs, and the rest, roots and
all, I feed the _yard-hogs_ with; and this I shall follow on till about
the middle of May.

257. If you give boiled, or steamed, _potatoes_ to pigs, there wants some
liquor to mix with the potatoes; for the water in which potatoes have been
boiled is _hurtful_ to any animal that drinks it. But mix the potatoes
with juice of mangel wurzel, and they make very good food for hogs of all
ages. The mangel wurzel produces _a larger_ crop than the Swedish turnip.

COBBETT'S CORN.

258. IF you prefer _bread_ and _pudding_ to milk, butter, and meat, this
corn will produce, on your forty rods, forty bushels, each weighing 60
_lbs. at the least_; and more flour, in proportion, than the best white
wheat. To make _bread_ with it you must use _two-thirds_ wheaten, or rye,
flour; but in puddings this is not necessary. The puddings at my house are
all made with this flour, except meat and fruit pudding; for the corn
flour is not adhesive or _clinging_ enough to make paste, or crust. This
corn is the very best for hog-fatting in the whole wor