474 THE CARROT CROP. 



generally takes place at the end of October or the early 

 part of the following month, when most plants have ceased 

 to grow, and offer no inducements for t>eing allowed to 

 remain longer on the field. This part of our field work, 

 however, should never be left too late for the sake of add- 

 ing to the produce by the tardy growth of a few days at 

 this season of the year. It is far better to sacrifice this 

 doubtful gain, whatever it may be, than to lose the chance 

 of harvesting the crop in favourable weather ; for not only 

 is it stored in better state for keeping, but the field is cleared 

 under conditions far more favourable for the succeeding 

 grain crop. The operation of lifting the carrots is more 

 laborious and expensive than the other root crops. Owing 

 to their habit of growth, they have to be forked up sepa- 

 rately, and this absorbs labour, according to the nature of 

 the soil and the quality of the crop. On light sandy soils 

 of the eastern counties, of course the work is easier than 

 on the stronger loamy soils of the midland and western 

 districts ; in all cases, however, it is important that strong 

 tools and stout hands be employed, so that the whole of 

 the roots be extracted from the soil, and not broken off 

 and left behind, as is too frequently the case under care- 

 less management. As this is frequently done by piece- 

 work, at so much per acre, it is desirable to provide proper 

 forks for the purpose, so that no excuse may exist for not 

 doing the work well. A fork with an ordinary handle, 

 and with two prongs only, about 12 to 14 inches long, made 

 of proportionate stoutness, and set at about 3 inches apart, 

 with a "tread" or shoulder on each side sufficiently wide 

 for the foot, has been found to do the work efficiently on 

 even the strongest soils. From 12s. to 80s. per acre may 

 be calculated as the expense of forking and topping alone. 

 The cost of filling will also be determined by the quantity 

 on the ground. The tops may be spread over the surface 

 and picked up by sheep, who readily eat all the fresh green 



