This root is used a good deal in France : in the neighborhood of Brest, parsnips and cabbages are boiled together and given to the horses warm, along with some buckwheat flour. In the island of Jersey the root is much cultivated, and is extensively used for fattening stock, and for the table of all classes. It is said not to be generally given to horses, for it is alleged that their eyes suffer under its use. Arthur Young, however, assures us, that the horses about Morlaix are ordinarily fed upon parsnips, and that they are considered " the best of all foods for a horse, and much exceeding oats." They are eaten both raw and boiled. They are most usually washed, sliced, and mixed with bran or chaff. The leaves, mown while in good condition, are eaten as readily as clover.

Mangel-wurzel, Yams, and the Turnip Cabbage, have each been employed as food for horses, but I have not been able to learn with what effect.