CARROT. L33 



to be eaten with fat meat, but that he did 

 not esteem it to be a very nourishing food." 



By later authors, carrots are said to have 

 been introduced into this country by the 

 Flemings, in the reign of Queen Elizabeth, 

 and that they were first sown about Sand- 

 wich in Kent. 



We now cultivate many varieties, so as to 

 suit various soils, and to supply the kitchen 

 regularly at all seasons of the year. 



The early red horn carrot is the forward - 

 est sort in ripening, and best adapted for 

 forcing. The white carrot, or carotte 

 blanche, of the French, is but little known 

 in our markets, and seldom grown, excepting 

 by those families who are fond of French 

 dishes, as it is much used in their pottage, 

 and is certainly a very delicate root, but 

 is best adapted for summer and autumnal 

 use, as it does not keep so well through 

 the winter as the common carrot. 



The French consider the carotte violette, 

 purple carrot, to be the sweetest of all the 

 kinds ; but it is generally found to run to 

 seed the year it is sown. 



The garden carrot delights in a warm 

 sandy or light soil, which should be dug- 

 deep, that the roots may better run down ; 



