mmend the use of radishes as
food for stock, when there are already so many more nutritious roots
at our disposal--turnips, mangels, and potatoes. Simply for this
reason:--Between the departure of the roots and the advent of the
grasses, there is a kind of interregnum.[33] Now we want a good tuberous,
bulbous, or tap-rooted plant to fill up this interregnum. Such a plant
we have in the radish. The root is certainly a small one, but then it
grows so rapidly that a good supply can be had within thirty days from
the sowing of the seed, and a crop can be matured before the time for
sowing turnips. Two crops may be easily obtained from land under
potatoes--one before the tops cover the ground, the other after the
tubers have been dug out. The yield of radishes, judging from the
produce in the garden, would be at least six tons of roots and three
tons of tops. I would suggest, then, that the radish should at once
get a fair chance as a stolen crop. If it succeed as such, it will
not be the first gift of the gardener to the husbandman. Was not the
mangel-wurtzel once known only as the produce of the garden?

The composition of the radish indicates a nutritive value less than that
of the white turnip. I have analysed both the root and the tops, and
obtained the following results:--

ANALYSIS OF THE RADISH.

Root. Tops.

Water 95.09 94.30
Flesh-forming principles 0.52 0.75
Fat-formers (starch, gum, fat, &c.) 1.06 1.16
Woody fibre 2.22 2.36
Mineral matter (ash) 1.11 1.43
------ ------
100.00 100.00

The _Jerusalem Artichoke_ has long been cultivated as a field-crop on
the Continent, and in certain localities the breadth occupied by it
is very considerable. The French term the tuberous root of this plant
_poitre de terre_, or _topin ambour_; and although they expose it for
sale in the markets, it is not much relished by our lively neighbours,
who are so remarkable for their _cuisiniere_. As food for cattle,
however, the French agricultural writers state it to be excellent.
It is much relished by horses, dairy cows, and pigs; store horned-stock
also eat it when seasoned with a little salt, and appear to