THE CARROT. 19 



superior flavor and delicacy. The crown of the root is hol- 

 low, and the foliage short and small. 



The variety is early, and, as a table carrot, 

 much esteemed, both on account of the small- 

 ness of its heart and the tenderness of its fibre. 

 As the roots are quite short, it is well adapted 

 for shallow soils, and, on poor, thin land, will 

 often yield a greater product per acre than the 

 Long Orange or the White Belgian, when sown 

 under like circumstances. 



Sow in rows one foot apart, and thin to four 

 inches in the rows. 



Eoot long, thickest at or near the crown, L 0ng orange, 

 and tapering regularly to a point. Size very 

 variable, being much affected by soil, season, and cultivation. 

 Well-grown specimens measure fifteen inches in length, and 

 three inches in diameter at the crown. Skin smooth, of 

 a reddish-orange color. Flesh comparatively close-grained, 

 succulent, and tender, of a light-reddish vermilion or orange 

 color ; the heart lighter, and large in proportion to the size 

 of the root. Foliage not abundant, but healthy and vigor- 

 ous, and collected into a small neck. The roots are usually 

 produced entirely within the earth. 



If pulled while young and small, they are mild, fine- 

 grained, and good for table use ; but, when full grown, the 

 texture is coarser, and the flavor stronger and less agree- 

 able. 



The Long Orange is more cultivated in this country for 

 agricultural purposes than all other varieties. With respect 

 to its value for stock, its great productiveness, and its keep- 

 ing properties, it is considered the best of all the sorts for 

 field culture. A well -enriched soil will yield from six 

 hundred to eight hundred bushels per acre. The seed is 

 usually sown in drills about fourteen inches apart, but 

 sometimes on ridges eighteen or twenty inches apart, formed 



