CABBAGE CARROT. 35 



private garden, this vegetable is grown extensively by 

 market gardeners. Less than one-half of this seed is im- 

 ported from Europe, consisting mostly of early kinds; 

 the remainder (equal to the best of Europe) is grown in 

 this country, being produced on Long Island, New York, 

 in Rhode Island, Connecticut, Pennsylvania, Eastern 

 Virginia, Washington, and in some few of the Middle 

 Western States. It is an industry that has made con- 

 siderable progress in recent years along the Puget Sound 

 in northwestern Washington, the production of cabbage 

 seed there now reaching 150,000 pounds annually. 

 The climate of that locality suits cabbage for seed; win- 

 ters being milder and moister, while summers are cooler 

 and drier than in the same latitude on the Atlantic side. 

 However, with care and proper attention, no one need 

 fear failure in growing excellent cabbage seed almost 

 anywhere in the United States. 



In Europe, a yield of seed ranges from 600 to 1,000 

 pounds per acre, at from thirty to forty cents per pound, 

 laid down in New York; on Long Island, from 400 to 

 500 pounds per acre, at from thirty-five to forty cents 

 per pound; in Washington, from 700 to 1,000 pounds 

 per acre, at from twenty-five to thirty cents per pound ; 

 occasionally 1,500 pounds per acre have resulted in the 

 latter section. 



CARROT. 



For a crop of carrot seed, the same general directions 

 will apply that have been given for beet, to which 

 refer. Wild carrot will mix and ruin seed if allowed in 

 the vicinity of a seed crop. 



In sorting over roots to be planted, select only the 

 handsomest shaped specimens, which show no impurity 

 as to variety. These are topped and wintered over same 



