CARROT- 41 



CARROT. 



Daucus Cardta. — Carottc, Fr. — Mohre^ Ger. 



e< The Carrot/' says an eminent physician. " is a most whole- 

 some culinary root ; it strengthens and nourishes the body, 

 and is very beneficial for consumptive persons.''' Carrots are 

 generally served to table boiled, with meats ; they make an 

 excellent ingredient in soup, and form an agreeable pudding. 

 As an agricultural root, they are not surpassed for feeding 

 cattle. Horses will do more work and look better on them 

 than on any other feed. It is supposed to have been intro- 

 duced into Europe from the island of Crete, since which they 

 have been greatly improved. The following are the leading 

 varieties cultivated for supplying the kitchen regularly at all 

 seasons of the year. 



Early Horn is the most forward in ripening, and the best 

 adapted for early crops, and in my opinion the best adapted 

 for any crop. Although they are shorter than the other sorts, 

 they require a less depth of soil, and can be grown much closer 

 together. Its peculiar character is, the tap-root drawing ab- 

 ruptly off to a point. It is higher colored when pure, and 

 sweeter in taste than the other varieties, and can be sown as 

 late as the 20th of July. I have this year a very excellent 

 crop sown on the 28th of July, after the Onion crop was taken 

 from the ground. 



Long Orange is the sort generally giown for a Winter crop. 

 It is paler in color than the former, and grows to a great 

 length, frequently two feet long. 



Altringham is a bright red variety, peculiar in having from 

 one to two inches of the top above ground. I consider this in 

 flavor next to the Early Horn. It is excellent for a general 

 crop, being a fine keeper for "Winter use. 



Long Surrey. — This variety is but imperfectly known here, 



