njury from insects, and more nutritive. For
feeding and fattening stock it is eminently adapted.

To be sure of a crop, fresh seed must be had, as it cannot be depended
on for more than one year. For this reason the largest and straightest
roots should be allowed to stand for seed, which, as soon as nearly
ripe, should be taken out and spread out to dry, and carefully kept for
use. For field culture, the hollow-crowned parsnip is the best and most
profitable; but on thin, shallow soils the turnip-rooted variety should
be used. Parsnips may be harvested like carrots, by plowing along the
rows. Let butter or cheese dairymen give this crop a fair and full
trial, and watch its effect in the quality of the milk and butter.

The KOHL RABI is also cultivated to a considerable extent in this
country for the purpose of feeding stock. It is supposed to be a hybrid
between the cabbage and the turnip and is often called the
cabbage-turnip, having the root of the former, with a turnip-like or
bulbous stem. The special reason for its more extensive cultivation
among us is its wonderful indifference to droughts, in which it seems to
flourish best, and to bring forth the most luxuriant crops. It also
withstands the frosts remarkably, being a hardy plant. It yields a
somewhat richer quality of milk than the ordinary turnip, and the crop
is generally admitted to be as abundant and profitable. Very large crops
of it have been produced by the ordinary turnip or cabbage cultivation.
As in cabbage-culture, it is best to sow the seed in March or April, in
a warm and well-enriched seed-bed; from which it is transplanted in May,
and set out after the manner of cabbages in garden culture. It bears
transplanting better than most other roots. Insects injure it less than
the turnip, dry weather favors it, and it keeps well through winter. For
these reasons, it must be regarded as a valuable addition to our list of
forage plants adapted to dairy farming. It grows well on stronger soils
than the turnip requires.

LINSEED MEAL is the ground cake of flaxseed after the oil is pressed
out. It is very rich in fat-forming principles, and given to milch cows
increases the quality of butter, and keeps them in condition. Four or
five pounds a day are sufficient for cows in milk, and this amount will
effect a great saving in the cost of other food, and at the same time
make a very rich milk. It is extensively manufactured in this country,
and largely exporte