368 THE AMERICAN FARMER. 



CARROTS. 



THE carrot is one of the most valuable roots for feeding stock, besides being quite 

 hardy and easy of cultivation. It is of especial value for feeding horses and cattle. 

 Milch-cows will give an increased flow of milk, with rich, yellow cream, when fed upon it. 

 While horses can be kept in good condition with a considerably less quantity of oats than 

 the usual allowance when about twenty pounds of carrots are given them daily; they also 

 promote a healthy condition of animals and give a sleek appearance to the coat. Larger 

 crops can be obtained on light soil than of turnips, and with less exhaustion; in fact, if the 

 land is well manured, carrots can be grown upon the same soil for several successive years 

 without deterioration to the crop or soil. They can be kept to an advanced period in the spring 

 when properly stored. Care should be exercised in saving the seed from only the best 

 selected roots, as there is a tendency in this crop to degenerate, if the seed is not of the best 

 quality. 



The plant is a native of the East, and in its wild state is a small root, sticky and strong- 

 flavored, which cultivation has changed almost beyond recognition. 



The leaves of the carrot were considered so beautiful during the reign of Charles I, that 

 they were worn for ornaments, in place of feathers, by the ladies of England. They are 

 eaten by stock, either green or dry. 



Varieties. There are several varieties of the carrot, which differ with respect to size, 

 form, color, qualities, and period of ripening. The following are considered the best for field 

 culture and stock feeding: the Improved Long Orange. Long Red Altringham, Half-long 

 Scarlet, Danvers (an intermediate variety), Orange Belgian, and the Large White Belgian. 

 The last two are a large variety, grown in this country exclusively for stock; they are less 

 fine in texture than the other varieties, although the yield is larger. The roots grow high 

 out of the ground, which renders the harvesting of the crop quite easy. The Large White 

 Belgian is much cultivated in France for soups and seasonings as well as for stock. 



Among the varieties for garden culture are many of the above mentioned, together with 

 the Earliest French Farcing, a small root prized for its earliness and superior flavor; the 

 Early Scarlet Horn, an early variety of deep orange color and abrupt termination of root; 

 Early Short Horn, and Early Half-long Carentan. The carrot is said to be next to the potato 

 in nutritive value. 



Cultivation. The soil best suited to the cultivation of carrots is a light, deep, sandy 

 loam, or one of a peaty character, although very fair crops can be obtained from almost any 

 that is neither too wet nor too dry, and that is made very rich. Farm-yard manure should 

 not be applied until after it has been well fermented, as it will, if fresh, induce the growth of 

 forked and ill-shaped roots of inferior quality; therefore it is best to select land that has been 

 heavily manured the previous season, or if that is not practicable, most of the manure should 

 be applied in the fall. The plowing should be very deep, and the soil finely pulverized and 

 free from stones, but most of the manure should be near the surface, within reach of the 

 young plants in the early stages of their growth. The manure, as well as the soil, should be 

 made very fine. Bone-dust, guano, or superphosphate may be used as a substitute, or to sup 

 plement farm manure for this purpose. Artificial manures are often applied after the plants 

 are out of the ground. It is well to plow the land for this crop early in the spring, and again 

 just before sowing the seed, in order to secure a thorough pulverization of the soil and the 

 destruction of the weeds. The best crops are generally secured where the soil is deeply 

 trenched and ridged, as long before sowing as possible. 



The early varieties may be sown as soon as the ground is in a working condition in the 

 spring, but the main crop should be sown in the early part of May. The seed should be 



