Water 83·0 Sugar 10·0 Flesh-formers 2·5 Fat-formers 1·5 Fibre 2·0 Ash 1·0 ----- 100·0 This plant is deserving of more extensive growth in Great Britain. The _Parsnip_ is, after the potato, the most valuable of roots. It differs from the turnip and the mangel in containing a high proportion of starch, and but little sugar; and its flesh-forming constituents are largely made up of casein, instead of, as in the case of the turnip, albumen. The average composition of the parsnip is as follows:-- Water 82·00 Flesh-forming principles 1·30 Fat-formers (starch, sugar, &c.) 7·75 Woody fibre 8·00 Mineral matter (ash) 0·95 ------ 100·00 The parsnip is extensively grown in many foreign countries, on account of its valuable feeding properties. As a field-crop it is but little cultivated in Great Britain, and its use is--if we except the table--almost restricted to pigs. Its food equivalent is about double that of the turnip; that is, one pound of parsnips is equal to two pounds of turnips. The _Carrot_ bears a close resemblance to the parsnip, from which, however, it differs, containing no starch, and being somewhat inferior in nutritive value. According to Voelcker, its average composition is as follows:-- Water 88·50 Flesh-formers 0·60 Fat-formers (including woody fibre) 10·18 Mineral matter (ash) 0·72 ------ 100·00 As carrots contain a high proportion of fat-forming matters, and a low per-centage of flesh-forming substances, they are better adapted for fattening purposes. Dairy stock greedily eat them; and they are given with great advantage to horses out of condition.