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ParSnips as food for Pigs-Whilst stay ing in the isle of Guernsey for couple of months, in the summer of l841, says cor respondent of the London Farmers Chroni- cle, was much pleased with the peculiarly fine flavor of the pork, being sweet, juicy, firm and beautifully white, at a season of the year when that unclean animal is thought not to be in the highest perfection. This superiority in flavor and appearance is at tributed to the plentiful supply of raw pars- nips with which the animal is fed In con- frmation of an universally admitted fact, I beg to send you the following extract from lately published history of the island and it's products'-..Hogs prefer raw parsnips to all other roots, and make excellent pork

 when fed upon them; but the boiling of the root renders the bacon habby. By this food the animal can be fatted in six weeks: Too much can hardly be said in praise of the beef and pork iatted on parsnips. At this time July the l7th, l940,) there is in the Guern- sey market, porker, 9 months old, weigh ing 750 lbs, English, which has never eaten any thing but raw parsnips and sour milk; finer meat never was seen. In the use of parsnips, one caution is absolutely necessary they are never to be washed but to be given as they are taken up from the ground Used ln that way, they are found not to surfet the hogs and cattle, and to fatten them better and quicker than they otherwise would. If wash ed, they are apt to satiate, and the farmers say, will never thoroughly fatten them. An OK will eat l20 lbs. per day, exclusive of hay"