CARROTS. 209 



its name. The heads are large, round, a little flattened at the 

 top, and quite compact This is the best of the large Savoys, 

 heads well, is tender and of fine flavor, and retains its freshness 

 and flavor late into the spring. The seed should be sown early 

 in this climate, as it needs the whole season to perfect itself. 



Green Globe Savoy. — For do- 

 mestic use this variety stands, in the 

 estimation of the writer, without a 

 rival In fineness of texture, sweet- 

 ness and delicacy of flavor, it is un- 

 surpassed ; yet such is the passion 

 for size among buyers in our markets, 

 that delicacy and excellence of quality 

 are quite overlooked, and a hundred 

 heads of Flat Dutch will be sold for 

 one of this sort. It is very hardy, 

 heads freely, is smaller than the Kg. 58. 



Drumhead Savoy, and has the leaves very finely wrinkled. It 

 attains its highest excellence late in the season, after the advent 

 of frosty weather, and retains its freshness late in the spring. 

 Those who can enjoy fine quaHty in a Cabbage will plant this sort 

 for their own table, and the coarser varieties for market. Figure 

 58 is an engraving of this variety. 



Red Dutch. — This variety is used for pickling. It retains 

 its crispness and freshness when pickled better than the white 

 kinds, which soon become tough and wilted, and besides this it» 

 bright color gives it a very pleasing appearance. 



CAEEOTS. 



The soil best suited to the cultivation of this vegetable is » 

 deep, rich, sandy loam ; wet and cold soUs are very imfavorable. 

 It is not necessary that the soil should be very highly enriched 

 with manures, but it is very important that it should be most 

 thoroughly pulverized to a good depth. Some of the writer's 



