_CABBAGE—CARROT, 85 
private garden, this vegetable is grown extensively by 
market gardeners. Less than one-half of this seed is im- 
ported from Europe, consisting mostly of early kinds; 
the remainder (equal to the best of Europe) is grown in 
this country, being produced on Long Island, New York, 
in Rhode Island, Connecticut, Pennsylvania, Eastern 
Virginia, Washington, and in some few of the Middle 
Western States. It is an industry that has made con- 
siderable progress in recent years along the Puget Sound 
in northwestern Washington, the production of cabbage 
seed there now reaching 150,000 pounds annually. 
The climate of that locality suits cabbage for seed; win- 
ters being milder and moister, while summers are cooler 
and drier than in the same latitude on the Atlantic side. 
However, with care and proper attention, no one need 
fear failure in growing excellent cabbage seed almost 
anywhere in the United States. 
In Europe, a yield of seed ranges from 600 to 1,000 
pounds per acre, at from thirty to forty cents per pound, 
laid down in New York; on Long Island, from 400 to 
500 pounds per acre, at from thirty-five to forty cents 
per pound; in Washington, from 700 to 1,000 pounds 
per acre, at from twenty-five to thirty cents per pound; 
occasionally 1,500 pounds per acre have resulted in the 
latter section. : 
CARROT, 
For a crop of carrot seed, the same general directions 
will apply that have been given for beet, to which 
refer, Wild carrot will mix and ruin seed if allowed in 
the vicinity of a seed crop. 
In sorting over roots to be planted, select only the 
handsomest shaped specimens, which show no impurity 
as to variety. These are topped and wintered over same 
