THE CARROT. 17 



preserved from dampness, and placed in a cool situation, a 

 large percentage will vegetate when three years old. 



In the vegetable garden, an ounce of seed is allowed for 

 one hundred and fifty feet of drill ; and for field culture, ' 

 about two pounds for an acre. 



An ounce contains twenty-four thousand seeds. 



Use. Though not relished by all palates, carrots are 

 extensively employed for culinary purposes. They form an 

 important ingredient in soups, stews, and French dishes of 

 various descriptions ; and by many are much esteemed 

 when simply boiled, and served with meats or fish. They 

 are also considered valuable for almost all -descriptions of 

 farm stock, and are more or less extensively cultivated 

 throughout the country for this purpose. For horses, they 

 are palatable and healthful ; and for dairy cows, few kinds 

 of food are better suited, as they are not only highly nutri- 

 tious, but impart color and flavor to butter. 



The varieties are as follow : 



The Altrincham Carrot measures about four- Altrincham. 

 teen inches in length by two inches in diameter. ALTKINOHAM. 

 It retains its thickness for nearly two-thirds its 

 length ; but the surface is seldom regular or smooth, the 

 genuine variety being generally characterized by numerous 

 crosswise elevations and corresponding depressions. Neck 

 small and conical, rising one or two inches above the sur- 

 face of the soil. Skin nearly bright red ; the root having a 

 semi-transparent appearance. Flesh bright and lively, crisp 

 and breaking in its texture ; and the heart, in proportion to I 

 the size of the root, is smaller than that of the Long Orange. 

 Leaves long, but not large or numerous. 



It is a good field carrot, but less productive than the 

 Long Orange and some others ; mild, and well-flavored for 

 table, and one of the best sorts for cultivation for market. 



In seedmen's lists, it is frequently but erroneously called 

 the Altringhanu 



