386* Desc?iption and Account of the different Varieties of 



the flesh by a very pale yellow ring. This, when dressed, 

 is a very delicate root, but it is not so high flavoured as 

 others ; it is best for autumnal use, as it does not keep well 

 in store. This kind came true from the French seeds only ; 

 those which were called Avhite in other collections were the 

 long yellow. 



2nd. The Yellow Carrot, or Carotte jaune of the French. 

 It came to us from M. Vilmorin only. The leaves and the 

 shape of the root are like the preceding, but the flesh is pale 

 yellow, inclining to orange, and the colour of the heart is 

 nearly the same, with a darker shade proceeding from the 

 ring which divides the flesh from the heart. It is esteemed in 

 France, but does not promise to be of much value here. 



3rd. The Long Yellow Carrot, by which name it is known 

 in Holland ; it is the Carotte jaune longue of M. Vilmorin, 

 and was sent from English seedsmen as a White Carrot. 

 The leaves are tall, with strong stems ; the root long and 

 slender, but still attaining to a great size, tapering slowly to 

 its extremity ; the flesh and heart are pale yellow, except 

 a small ring between them, which is darker. This is a coarse 

 root, of inferior flavour, but desirable, on account of its size, 

 for field cultivation, and to be applied to the feeding of 

 cattle. 



4th. The Long Orange Carrot, by which name it is 

 well known in England, has the name of the Sandwich 

 Carrot, being much grown in the vicinity of that place. In 

 France it is called Carotte rouge pale de Flandres. The 

 leaves are long ; the root large, and of moderate length, 

 thick at the top, tapering quickly but regularly to its ex- 

 tremity. The flesh is orange, with the heart pale yellow. 



