THE CARROT. 27 



Very hardy, and productive ; yielding, according to the best 

 English authority, a greater weight per acre than any other 

 yellow-fleshed variety. 



Root fusiform, and very slender, fourteen inches Purple or 



Blood Red. 

 in length, by two inches and a half in diameter VIOLETTE. vu. 



at the top or broadest part. Skin deep purple, varying to 

 some extent in depth of shade, but generally quite dark. 

 Flesh purple at the outer part of the root, and yellow at the 

 centre or heart ; fine-grained, sugary, and comparatively 

 well flavored. 



Not much cultivated for the table, on account of the brown 

 color it imparts to soups or other dishes of which it may be 

 an ingredient. It is also inclined to run to seed the year it ' 

 is sown. It has, however, the reputation of flourishing 

 better in wet, heavy soil than any other variety. 



Root obtusely conical, seven or eight inches Short "White, 

 long, by about four inches in diameter at the VOSGES. vu. 

 crown, which is large, flat, greenish, and level with the sur- 

 face of the ground. Skin white, tinted with amber, smooth 

 and fine. Flesh yellowish- white, remarkably solid, and fine 

 in texture ; sweet and well flavored. Foliage rather finely 

 divided, and as vigorous as the Long Orange. 



The Short White yields well, retains its qualities during 

 winter, and is well adapted for cultivation in soils that are 

 hard and shallow. 



Root fusiform, very long, and regular ; the Studley. 

 crown level with the surface of the soil. In good BRUNSWICK. 

 cultivation, the roots attain a length of sixteen inches, and a 

 diameter of nearly two inches. Color bright reddish-orange, 

 like the Altrincham. 



An excellent table-carrot, but flourishes well only in deep, 

 mellow soil. 



