MANGEL-WURZEL, man'g'l-wfir'z'l (Ger., beet-root), or FIELD BEET. A general name for the varieties of the common beet (Beta vulgaris), now extensively grown in temperate climates, especially in Europe. for the feeding of cattle, sheep, and swine. Formerly only garden varieties of the beet were grown. but during the last cen tury larger, coarser varieties suitable for fodder came into promi nence. The different varieties of field beets are generally divided into four group'.: first. accord ing to their shape, which is either long or more or less glob ular; and second, their exterior color, red or yellow. The long red and long yellow varieties pro duce the heaviest yields, but are usu ally coarse and fibrous and of low feeding value as compared with other varieties. A num ber of varieties of this group with twisted roots are known as the horn varieties; the intermediate forms, also known as gate post varieties, have large oval roots with red, yellow. or orange skins. The tankard varieties, whiell are of uniform width except at the abruptly tapering ities, are shorter than either the long or the intermediate varieties. The mangel-wurzel is best adapted to deep clayey loam soils, moist but well drained, well tilled, and rich in plant food. In countries where this root has a place in the rotation of crops a henry dressing of barnyard manure is incorporated in the soil before planting the seed, which is done in early spring. Six or eight pounds of seed are used to the acre in drills about two feet apart, the distance between the plants in a row being about one foot. To insure quick and equal germination, the seed is often steeped in warm water before planting. Close planting gives smaller and relatively more nutritious roots. During the growing season the crop is hoed by means of the cultivator or the hand-hoe to keep the surface loose and free from weeds. Since the roots are
injured by frost, the harvesting should he done before freezing oeeurs, the roots being dug by hand or lifted with an implement designed for the purpose; and if properly harvested without bruis nT, which induces decay, and well stored in a cool cellar or in pits. they will keep till late in the spring. The yield usually ranges from IS to 25 tons per acre. Feeding value of mangel-wurzel averages the following percentage composition: water, 90.9; protein. 1.4; fat, 0.2: nitrogen-free extract, 5.5; crude fibre, 0.9; and ash, 1.1. Like most roots, they are very succulent. The food value is chiefly dependent upon the starch and other carbohydrates making up the nitrogen free extract. Roots of all kinds are much more commonly fed in Europe than in the United Statcs. In Great Britain they replace much of the forage and grain in the ration of stock, as much as 20 pounds being fed daily to sheep, and 100 pounds to cattle. Mangel-wurzel are chiefly used in the United States to give variety to the ration and are fed in- smaller quantities. They are most often fed to dairy cows. 20 to 30 pounds being a fair daily allowance. They are sometimes fed to sheep, and boiled and mixed with meal they fur nish good feed for pigs. Like other roots, they should be sliced for sheep. and sliced or pulped for cattle. Some feeders believe that they are valuable not because they themselves induce greater gains, but because they stimulate the ap petite for other feeds and tend to keep the ani mal in good physical condition.