CARROTS. 



209 



its name. The heads are large, round, a little flattened at the 

 top, and quite compact. This is the hest of the la,rge Savoys, 

 heads well, is tender and of fine flavor, and retains its freshness 

 and flavor late into the spring. The seed should be sown early 

 in this climate, as it needs the whole season to perfect itself. 



Green Globe Savoy. — For do- 

 mestic use this variety stands, in. the 

 estimation of the writer, without a 

 rival. In fineness of texture, sweet- 

 ness and delicacy of flavor, it is un- 

 surpassed ; yet such is the passion 

 for size among buyers ia our markets, 

 that delicacy and excellence of quality 

 are quite overlooked, and a hundred 

 heads of Flat Dutch will he sold for 



one of this sort. It is very hardy, 



heads freely, is smaller than the Kg. m. 



Drumhead Savoy, and has the leaves very finely wrinkled. It 

 attains its highest excellence late in the season, after the advent 

 of frosty weather, and retains its freshness late in the spring. 

 Those who can enjoy fine quality m a Cahhage wiU plant this sort 

 for their own table, and the coarser varieties for market. Figure 

 58 is an engraving of this variety. 



Eed Dutch. — ^This variety is used for pickling. It retains 

 its crispness and freshness when pickled better than the white 

 kinds, which soon become tough and wilted, and besides this its 

 bright color gives it a very pleasing appearance. 



CAEEOTS. 



The soil best suited to the cultivation of this vegetable is s 

 deep, rich, sgndy loam ; wet and cold soils are very unfavorable. 

 It is not necessary that the soil should be very highly enriched 

 with manures, but it is very important that it should be most 

 thoroughly pulverized to a good depth. Some of the writer's 



