THE CARROT, 21 



An English variety, of recent introduction. Newlnterme- 

 Root broadest at the crown, and thence ta- 

 pering regularly to a point. Well-grown specimens measure 

 nearly three inches in diameter at the broadest part, and one 

 foot in length. Skin bright orange-red. Flesh orange-yel- 

 low, fine-grained, sweet, well-flavored, and, while young, 

 excellent for table use. 



' Very hardy and productive ; yielding, according to the 

 best English authority, a greater weight per acre than any 

 other yellow-fleshed variety 



Root fusiform ; fourteen inches in length by Purple or 

 . -i i i /.-,. Blood Red. 



two inches and a half in diameter at the top or Vil. 



broadest part. Skin deep-purple, varying to some extent in 

 depth of shade, but generally quite dark. Flesh purple at 

 the outer part of the root, and yellow at the centre, or heart ; 

 fine-grained and well-flavored. 



Not much cultivated for the table, on account of the brown 

 color it imparts to soups or other dishes of which it may be 

 an ingredient. It is also inclined to run to seed the year it 

 is sown. It has, however, the reputation of flourishing bet- 

 ter in wet, heavy soil than any other variety. 



Root very long, fusiform, frequently White Belgian, 

 measuring eighteen or twenty inches in GKEEN-TOP WHITE. 

 length, and four or five inches in diameter. Skin green 

 above, white below ground. Flesh white, tending to citron- 

 yellow at the centre, or heart, of the root ; somewhat coarse 

 in texture. Foliage large and vigorous. 



The White Belgian Carrot is remarkable for its produc- 

 tiveness, surpassing in this respect all other varieties, and 

 exceeding that of the Long Orange by nearly one-fourth. It 

 can be harvested with great facility, and gives a good return 

 even on poor soils. 



The variety is not considered of any value as a table escu- 

 lent, and is grown almost exclusively for feeding stock ; for 



