I would suggest, then, that the radish should at once get a fair chance as a stolen crop. If it succeed as such, it will not be the first gift of the gardener to the husbandman. Was not the mangel-wurtzel once known only as the produce of the garden? The composition of the radish indicates a nutritive value less than that of the white turnip. I have analysed both the root and the tops, and obtained the following results:-- ANALYSIS OF THE RADISH. Root. Tops. Water 95·09 94·30 Flesh-forming principles 0·52 0·75 Fat-formers (starch, gum, fat, &c.) 1·06 1·16 Woody fibre 2·22 2·36 Mineral matter (ash) 1·11 1·43 ------ ------ 100·00 100·00 The _Jerusalem Artichoke_ has long been cultivated as a field-crop on the Continent, and in certain localities the breadth occupied by it is very considerable. The French term the tuberous root of this plant _poitre de terre_, or _topin ambour_; and although they expose it for sale in the markets, it is not much relished by our lively neighbours, who are so remarkable for their _cuisiniere_. As food for cattle, however, the French agricultural writers state it to be excellent. It is much relished by horses, dairy cows, and pigs; store horned-stock also eat it when seasoned with a little salt, and appear to enjoy it amazingly when permitted to pull up the roots from the soil. The green tops are also given to sheep and cattle, and, it is stated, are readily eaten by those animals.