THE CARROT. 21 



cause them to adhere together, should be removed either by 

 threshing or by rubbing between the hands ; clearing them 

 more or less perfectly, according to the manner of sowing. 

 If sown by a machine, the seeds should not only be free 

 from broken fragments of the stems of the plant, but the 

 surface should be made as smooth as possible. For hand- 

 sowing, the condition of the seed is less essential ; though, 

 when clean, it can be distributed in the drill more evenly 

 and with greater facility. 



The seeds of the several varieties differ little in size, 

 form, or color, and are not generally distinguishable from 

 each other. They will keep well two years ; and if pre- 

 served from dampness, and placed in a cool situation, a large 

 percentage will vegetate when three years old. 



In the vegetable garden, an ounce of seed is allowed 

 for one hundred and fifty feet of drill ; and, for field culture, 

 about two pounds for an acre. 



An ounce contains twenty-four thousand seeds. 



Use. Though not relished by all palates, carrots are ex- 

 tensively employed for culinary purposes. They form an 

 important ingredient in soups, stews, and French dishes of 

 various descriptions ; and by many are much esteemed 

 when simply boiled and served with meats or fish. They 

 are also considered valuable for almost all descriptions of 

 farm stock, and are more or less extensively cultivated 

 throughout the country for this purpose. For horses, they 

 are palatable and healthful ; and for dairy cows, few kinds 

 of food are better suited, as they are not only highly nutri- 

 tious, but impart color and flavor to butter. 



The varieties are as follow : 



The Altrincham Carrot measures about four- Altrincham. 



Law. 



teen inches in length, by two inches in diameter. ALTRINOHAM. 



J LONG RED AL- 



It retains its thickness for nearly two thirds TKINQHAM. 

 its length : but the surface is seldom regular or smooth ; 



