KITCHEN-GARDENING. 59 



growth, they are to be earthed up for blanching, keeping the 

 leaves close together. This may be clone with bass or matting, 

 as practised with Endive. They are afterwards to be earthed 

 up gradually from time to time, until whitened to a suflScient 

 height. As winter approaches, Cardoons must be taken up 

 and laid away hke Celery, or they may be preserved with sand 

 in a cellar. 



CARROT. 



Carotte. Daucus carota. 



Tlie Carrot is a native of Britain, and grov/s by the roadside 

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

 soups and stews, and forms a dish svith boiled beef, etc. The 

 coarse sorts are cultivated as fodder for cows, sheep, oxen, and 

 horses, and are considered profitable, as they frequently yield 

 upwards of four hundred bushels to an acre, when cultivated 

 on the field system. 



For the garden, the Early Orange should be cultivated for 

 spring and summer use ; but the Long Orange is more suitable 

 for main crops, on account of its bright orange color, as well 

 as for its great size and length. Carrots grow to great perfec- 

 tion in a rich loamy soil ; and may be raised in drills drawn 

 about one inch deep, and twelve inches asunder. A small bed 

 may be planted at the latter end of March for an early crop, 

 and from that time to the end of May for successive crops ; 

 but the principal crop should not be sown too soon, as the 

 early plantings are apt to produce seed-stalks, and, conse- 

 quently, stringy and useless roots. 



The most suitable gTound for late Carrots is that which has 

 been well manured for previous crops, and requires no fresh 

 manure. If the seed be sown in June, and the plants thinned 

 out to the distance of five or six inches from each other when 

 young, and kept hoed, they will yield an abundance of fine 



