188 KITCHEN GARDEN. 
cast, as most convenient. For the fall and winter supply, 
sow in August. In dry seasons, the young turnips are 
very apt to be eaten off by the turnip fly, so that, to obvi- 
ate this and other causes of failures, resowings are often 
called for. When the plants are too thick, they should be’ 
thinned to about three inches apart. Good seed will ger- 
minate, under favorable circumstances, in from thirty-six 
to forty-eight hours. 
The Carrot (Daucus Carota) is one of the native Um- 
belliferee of England, but has been much transformed by 
cultivation ; the root swelling and becoming succulent and 
of agreeable flavor. The best varieties are the Early 
Horne or Dutch, and the Orange-red Carrot; the former 
for early, the latter for general cultivation. The Altring- 
ham or Large Orange Carrot is in great repute; it is dis- 
tinguished by a considerable portion of the root remaining 
above ground. The carrot likes a light, deep, fresh soil, in 
which it may be at liberty to push down its long spindle- 
shaped roots. A few Harly Horne carrots may be sown 
in February on a moderate hotbed. In the beginning of 
March, the same sort may be sown in the openair. In 
April, the orange variety may follow as a general crop: it 
succeeds best in drills. The Long White Carrot is of deli- 
cate flavor, is easily cultivated, but does not keep well. In 
many old gardens, the early plants are liable to the attacks 
of a small grub, the larva of some insect; it is therefore a 
useful precaution to sow a moderate crop of the Harly 
Horne variety in July. After sowing, it is only necessary 
to thin the plants and keep them clear of weeds. The 
roots are stored in winter in the manner of turnips. 
Carrot seed, being so extremely light, should be sown 
when the weather is perfectly calm, disposed in drills or 
