Chap. XXIX.] SOME VEGETABLES OF THE PARIS MAEKET. 491 



cooking, except in cases of necessity. In France, also, where its 

 cultivation is most extensive and the best carried out, all the 

 known varieties are more or less made use of according to their 

 value ; but the choice small kinds are grown everywhere, even by 

 the poorest people. The varieties grown in this country are not 

 so numerous, are in- 

 ferior in quality, and 

 badly grown, com- 

 pared with French 

 kinds. In gardens 

 this is most observ- 

 able, and the conse- 

 quence is the London 

 markets are stocked 

 chiefly with the 

 Surrey Carrot, a 

 tough variety, with- 

 out flavour, and with 

 a heart like a walk- 

 ing-stick. It is, 

 moreover, difiicult to 

 cultivate, on account 

 of the deep soil it re- 

 quires ; while, on the 

 other hand, the finer 

 cooking varieties 

 accommodate them- 

 selves thoroughly to 

 soils of medium 

 depth. 



Fkbnch Forcing Cae- 

 BOT (Garotte trfes-couvte 

 h, chassis).— This variety 

 is the smallest and earliest 

 Carrot, chiefly used for 

 forcino-. It i^ a great favourite among the Parisian market-gardeners on account 

 of its extreme earliness. The root is from IHo 2 inches in size, nearly round, and 

 terminates in a very fine tape-like fibre. It is pale straw-coloured when grown 

 under glass during the winter, but scarlet when raised in open ground. The flesh is 

 very tender and finely flavoured ; and it has scarcely any flbry " heart " m the centre. 



Earlji French Forcing Carrot of the Paris Market. 



