142 MEALS MEDICINAL. 
_ When Carrots are eaten as a vegetable, remarkably little of 
their solid nutriment is so digested as to become absorbed into 
the system, but this passes off from the bowels as excrementitious 
waste, (to the extent of nearly 40 per cent of the vegetable taken), 
though without causing diarrhcea, or other intestinal disturbance. 
Dishes at table which contain Carrots, patticularly in purée, are 
said to be “a la Crecy.”’ A tea made from the Carrot plant, 
sliced root, and leafy top bruised, some of which tea is drunk 
each night and morning, proves of excellent use when a dis- 
position to gouty acids, and to gravel prevails. If cows are 
fed long on Carrots, they begin to pass bloody urine. In one 
thousand parts of the Carrot, there are ninety-five of sugar. and 
only threé of starch. Recently M. Charrin kept some rabbits 
fed on Carrots which had been sterilised of their microbes, 
whilst other rabbits were kept on Carrots still retaining their 
microbes from the soil. The former animals soon died from 
corrupt products within their intestines ; but the latter rabbits 
continued to thrive. 
A Manchester physician has told recently of an alleged cure 
for consumption by the simple remedy of eating raw Carrot ; 
which method certainly seems to have proved itself well worth 
a trial. In the British Flora Medica, 1830, it is stated, “ Margrat 
directs that the recent roots of Carrot should be cut, well washed, 
and beaten into a pulp, from which the juice is to be expressed 
through a sieve, and reduced by heating to the consistence of 
honey, in which state it may be used at table instead of sugar, 
and is well adapted for the consumptive coughs of young children ; 
also against worms.” 
For delicate persons, who find it best to dine in the middle of 
the day on plain foods, an excellent supper vegetable is a iair- 
sized Carrot boiled whole so as to retain its aromatic properties ; 
then split into quarters, and warmed afresh for being served hot. 
It acts as a nervine sedative, whilst being cordial and restorative. 
A sense of mental invigoration will follow, and the digestion of 
this estimable root will be readily performed, without preventing 
the sleep. 
To make a purée of Carrots: take one pound of cleansed 
Carrots, peeled and washed, put them into cold water with 
a little salt, bring them to the boil, then strain and rinse 
them, and place them in the stewpan, with enough light stock to 
_ cever, adding a dust of castor sugar. Simmer the Carrots until 
