XVI 



CARROTS 



FOR many years the carrot has been used to feed 

 the stock; but only recently have we come to ap- 

 preciate its value as a nutritious and appetizing 

 food. When grown in the fields to feed the cattle, 

 large long-rooted varieties are chosen: and an 

 entire season is allowed for complete growth. To 

 secure large yields of fully developed big roots, 

 tenderness and flavor have to be sacrificed. For 

 table use, we select small-sized varieties, those that 

 come quickly to maturity. By that means, with 

 the proper care, the tender crispness and the deli- 

 cate flavor are preserved. The small carrot that 

 develops quickly is less liable to the hard tough 

 core always found in the big stock-feed vegetable. 

 These small carrots do not usually crack ; the uni- 

 form texture from center to outside prevents 

 cracking and keeps the surface smooth. The Half 

 Long Danvers is considered an excellent variety. 

 The Coreless is shorter and somewhat smaller than- 

 the Danvers, very uniform in shape and size, with 

 a smooth clean skin, and a rich orange color. It 

 actually has no core, when grown properly; it is 

 crisp clear through and meltingly tender and deli- 



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