In nutritious value roots compare with hay in about the average
proportion of one to three. If now we consider that thirty-four tons
of Swedes nearly forty tons of Carrots and seventy-four tons of
Mangold roots have been raised in Massachusetts, to the acre, and
that to each of these crops should be added at least 15 per cent. for
the fodder value of the yield of leaves, which were not included in
these estimates, we have a demonstration of how immensely more is the
nourishment that can be obtained from an acre of roots than from an
acre in hay. Such an immense increase in the nourishing products of
the farm, if fed on the premises as it should be, unless the farmer
is so located that he can buy manure cheaper than he can make it,
means a great increase in the manure products, and consequently a
great increase in the crops,--so that it has been wisely said, root
culture lies at the basis of good husbandry.
Carrots and Mangolds are subject to but few diseases. In discussing
the nutritious value, chemists differ somewhat, according as they
measure this by the nitrogen they contain, their per cent. of dry
matter or sugar, but they agree in ranking them much superior to the
early varieties of turnip and somewhat superior to the Ruta Baga
or Swede class, particularly when fed to full grown cattle. Prof.
Johnson ranks Carrots with Cabbage when fed to oxen, for nourishment.
Experiments appear to have proved that when equal measures of each
are fed, Mangolds will give a greater increase of milk than potatoes,
by about a third. For some reason not fully understood (perhaps the
depth they penetrate the soil has something to do with it) Onions
will do better after Carrots than after any other crop, the yield
being larger, the bulb handsomer, while the crop will bottom down
earlier and better. Unlike Turnips or Swedes, with high manuring the
crop can be profitably grown for years on the same piece of land.
Swine prefer Mangolds to any root except the parsnip, and both in
this country and in England store hogs, weighing from 125 lbs. and
upwards have been carried through the winter in fine condition, when
fed wholly on raw Sugar Beets or Mangolds. Chemists rank Carrots,
when compared with oats, with reference to their fat and flesh
forming qualities, as 1 to 5.
Not only have roots a value in themselves as food, but they have
a special office, taking to a large degree the place of grass and
preventing the constipation that dry feed sometimes causes. While
practice proves that they should not be relied upon to entirely
supersede hay or grain, still they increase the value of either of
these to a large degree; and for slow working stock they may be fed
with profit in place of from a third to half the grain usually given.
Carrots add not only to the richness of the color, but also to the
quality of the milk, while the flavor of the butter made from such
milk is improved. Carrots fed in moderate quantities to horses give
additional gloss to their hairy coats, and have not only a medicinal
value when given to such as have been over-grained, but aid them in
digesting grain, as may be seen in the dung of horses fed on oats
with Carrots, and that of those fed on oats without Carrots. When
cooked they are sometimes fed to poultry, and either cooked or raw
to swine. In the family economy they have their place, particularly
when young and fresh, while in Europe they enter largely into the
composition of the well-known vegetable soups of the French.