p is that it leaves many kinds of
soil unfit for a succession of some other crops, like Indian corn, for
instance. In some sections, no amount of manuring appears to make corn
do well after turnips or ruta bagas.

The MANGOLD WURTZEL, a variety of the common beet, is often cultivated
in this country with great success, and fed to cows with advantage,
furnishing a succulent and nutritive food in winter and spring. The crop
is somewhat uncertain. When it does well, an enormous yield is often
obtained; but, not rarely, it proves a failure, and is not, on the
whole, quite as reliable as the ruta baga, though a more valuable crop
when the yield is good. It is cultivated like the common beet in moist,
rich soils; three pounds of seed to the acre The leaves may be stripped
off, towards fall, and fed out, without injury to the growth of the
root. Both mangolds and turnips should be cut with a root-cutter, before
being fed out.

The PARSNIP is a very sweet and nutritious article of fodder, and adds
richness and flavor to the milk. It is worthy of extended culture in all
parts of the country where dairy husbandry is pursued. It is a biennial,
easily raised on deep, rich, well-cultivated and well-manured soils,
often yielding enormous crops, and possessing the decided advantage of
withstanding the severest winters. As an article of spring feeding,
therefore, it is exceedingly valuable. Sown in April or May, it attains
a large growth before winter. Then, if desirable, a part of the crop may
be harvested for winter use, and the remainder left in the ground till
the frost is out, in March or April, when they can be dug as wanted, and
are exceedingly relished by milch cows and stock of all kinds. They make
an admirable feed at the time of milking, and produce the richest cream,
and the yellowest and finest-flavored butter, of any roots used among
us. The best dairy farmers on the Island of Jersey often feed to their
cows from thirty to thirty-five pounds of parsnips a day, in addition to
hay or grass.

Both practical experiment and scientific analysis prove this root to be
eminently adapted to dairy stock, where the richness of milk or
fine-flavored butter is any object. For mere milk-dairies, it is not
quite so valuable, probably, as the Swedish turnip. The culture is
similar to that of carrots, a rich, mellow, and deep loam being best;
while it has a great advantage over the carrot in being more hardy, and
rather less liable to i