54} THE VEGETABLE CULTIVATOR. 



By later authors carrots are said to have been 

 introduced into this country by the Flemings, in 

 the reign of Queen Elizabeth, and first sown about 

 Sandwich, in Kent. The stock, whence those 

 imported carrots were produced, was most likely 

 obtained from the Isle of Candia (formerly Crete), 

 where the finest and most esteemed carrots were to 

 be found. 



Dr. James, an eminent physician, truly says, 

 that the carrot is one of the most considerable 

 culinary roots, that it strengthens and nourishes 

 the body, and is very beneficial for consumptive 

 persons. 



Carrots are generally served to table with boiled 

 meats ; they make an excellent soup, and form an 

 agreeable pudding. They are also an excellent 

 agricultural root for feeding cattle, and are fre- 

 quently cultivated for deer, which thrive amazingly 

 on them. 



Sugar is found in this root, but in less quantities 

 than in the parsnip or the beet-root. 



The following are the principal varieties cul- 

 tivated for culinary purposes, and for supplying 

 the kitchen regularly at all seasons of the year. 



1. Early Horn. This sort is of Dutch origin, and 

 is the forwardest in ripening, and the best adapted 

 for forcing. It grows much shorter, and requires 

 less depth of soil *than the other varieties. 



2. Long Altringham (a town in Cheshire). This 

 is a very fine carrot, and in rich light ground will 

 grow to a large size. It is one of the best for a 

 general crop, and for preserving throughout the 

 winter. 



