Bread has been made in times of scarcity from the roots of this plant. When ragwort root is first taken out of the ground, it is soft and viscous, but becomes hard in a short time, and may be preserved in that state for years without being at all deteriorated, providing it be kept in a dry, airy place. When this root is ground and reduced to flour, which it may easily be, it has an agreeable nut-like taste. It is said to be easily digested when made into bread, and to be more nutritive and "exhilarating," than wheaten bread. The same properties and effects are attributed to radishes, but we apprehend not truly.

Turnip Bread - is made of turnips mixed with equal quantities of wheat flour. The turnips must be first washed clean, then pared and boiled. Mash them and press the water out of them - at least the greater part. Mix with an equal quantity in weight of coarse meal flour - make the dough in the usual manner, and when risen, form it into loaves, and bake it rather more than ordinary bread; when taken from the oven it will be light and sweet, with a little taste of the turnip, "After it has been allowed to stand," says our authority, "twelve hours, the taste of the turnips is scarcely perceptible, and the smell is quite gone. After an interval of twenty-four hours, it cannot be known that it has turnips in its composition, although it has still a peculiar sweetish taste: it appears to be rather superior to bread made only of wheat flour, is fresher and moister, and even after a week continues very good." We are of opinion, however, that it cannot be so good as wheat bread; for, independent of other considerations, turnips do not contain so much starch or nutritive matter as wheat.