Parsnips  contain  less  sugar  than  carrots,  the  deficiency  of  which  is  re
placed  by  starch,  not  occurring  m  carrots.  31.  Carrots  con  tain  an  average
of  12  per  cent,  of  solid  substances,  parsnips  18  per  cent.  Thus  parsnips
will  be  found  much  more  nutritious  than  carrots.  4.  The  flesh-forming
constituent  of  parsnips  is  greater  than  that  of  carrots.  Parsnips  are
about  as  rich  in  albuminous  compounds  as  mangolds.  Thus  fresh
parsnips  contain  1.30  per  cent,  and  dry,  7.25  per  cent  of  flesh  forming
constituents  ;  the  above  carrots,  fresh,  0612  per  c  nt,  and  dry,  5.46
per  cent,  of  the  same.  Parsnips  also  contain  more  nitrogen  in  the  form
of  ammoniacal  salts.  5.  Parsnips  contain  a  double  proportion  ot  fatty
matters.  6.  The  difference  in  the  relative  proportions  ot  cellular  fibre  in
both  roots  is  very  great.  The  cellular  fibre,  occurring  in  carrots,  par
snips,  turnips,  mangolds,  <fcc.,  must  not  be  regarded  as  useless  in  the
animal  economy  ;  for  there  can  be  little  doubt  that  the  soft  and  young
fibres  of  these  roots  are  readily  converted  in  the  stomach  of  animals  into
gum  and  sugar,,  arid  applied  in  the  system  to  feed  the  respiration,  or  for
the  formation  of  fat.  7.  Parsnips  possess  greater  value  than  white  Bel
gian  carrots  as  a  feeding  or  fattening  material.  Parsnips  are,  indeed
very  valuable  as  an  article  of  food  ;  they  are  liked  by  cattle,  and  highly
esteemed  by  Continental  farmers  for  fattening  stock.  Moreover  they
stand  the  frost  better  than  any  other  root-crop  cultivated  in  England.
505.  Carrots  require  greater  care  in  cultivation,  than  any
other  plant  of  the  sort.  The  soil  must  be  light,  sandy,  rich,  and
fertile  to  the  depth  of  at  least  a  foot,  to  produce  good  crops.
