58 CARROT. 



CARDOONS. 

 CARDON. Cynara cardunculus. 



THE Cardoon Artichoke, a native of Candia, is mucli cul- 

 tivated in Europe for culinary purposes, such as for salads, 

 soups, stews, &c. 



The stems of the leaves being thick and crisp, are the eat- 

 able parts, after being blanched. They are in perfection in 

 autumn and winter. 



The seed may be sown in a bed of rich earth in the month 

 of April ; and one ounce will produce about six hundred 

 plants : when the plants are up ^strong, they should be thin- 

 ned so as to leave them four or five inches apart, to prevent 

 them from becoming weak. They may be transplanted in 

 June, at the distance of four feet from each other every way ; 

 observe, before planting, to dress their tops and roots the 

 same as Celery. As they advance in growth, they are to be 

 earthed up for blanching, keeping the leaves close together ; 

 this may be done with bass or matting, as practised with En- 

 dive ; they are afterward to be earthed up gradually from 

 time to time, until whitened to a sufficient height. As win- 

 ter approaches, Cardoons must be taken up and laid away 

 like Celery, or they may be preserved with sand in a cellar. 



CARROT. 

 CAROTTE. Dauciis carota. 



VARIETIES. 



Early Orange. 

 Long Orange. 

 Altringham. 



Long Lemon-coloured. 

 Blood Red. 

 Long White. 



THE Carrot is a native of Britain, and grows by the road- 

 side in many parts. As a culinary vegetable, it is much 

 used in soups and stews, and forms a dish with boiled beef, 

 &c. The coarse sorts are cultivated as fodder for cows, 

 sheep, oxen, and horses, and are considered profitable, as 



