New Principles of Gardening. 
many, yet I cannot recommend them, fo much as thofe of a 
middling Size, which are always much fweeter, and nothing 
near fo watry and infipid as thofe very large ones are. 
2. The Red Carrot is of the fame Form, both in Leaves, 
Stalk, Seed, and Root, but very rarely grows fo large. Its 
Leaves are of a dark reddifh green, and its Root of a blackifh 
red without, and yellowifh within ; and is very feldom culti- 
vated in our Gardens. 
3. The wild Carrot iscalled in Greek sapuaives ayeus, in Latin 
Paftinaca Sylveftris tenuifolia, by fome Daucus, in High Dutch 
wild Paftenen, Vogol neft, in Low Dutch Vogels neft and wild 
Caroten, Crookens cruyt, in French Paffenade Saunage, in Eng- 
lifo wild Carrot, and after the Dutch Birds neft. 
The Leaves of this Carrot are in Form very like unto the 
orange or yellow Carrot, but fomething whiter, and more 
hairy, as alfo are the Stalks, being a little rough withal. The 
Bloffoms are produced at the extream parts of the Stalks, as the 
others, but in much leffer Tufts, which when the Seed is ripen- 
ing, are drawn together, fomething refembling the form of 
Birds neff, from which, by fome, it has been called Bzrds neft. 
The Roots are very fmall, of a mean length, and a whitifh 
Colour. 
3. Lheir Temperature. : 
t. The Roots of the yellow or orange, and red Carrots are 
temperately hot, and fomething moift, and their Seeds hot and 
dry. 
2. The wild Carrot, both Root and Seed, are hot in the fe- 
cond Degree. 
4. Their medicinal Virtues. 
1. The Virtues of the yellow ot orange, and red Carrots, are. 
very little’ more than that they are a pleafant Saller, when boiled 
and eaten with Meats, &¢. They are long digefting in the Sto- 
mach, and are fomething windy. 
+. The wild Carrot, its Root being boiled in Wine, and 
the Deco@ion drunk, provokes Urine, and expells the Stone, 
The Sced infufed in white Wine, and the Infufion being 
drunk, greatly helps the Dropfie, breaks and diflolves Wind, 
i) 2 cures 
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