CHAPTER VII. 



ESCULENT - ROOTED PLANTS. 



§ 1. — THE CAEROT. 



Natural history. — The carrot (Daucus carota 

 L.) belongs to the natural order Umbelliferse, 

 and to the class Pentandria and order Digynia 

 in the Linnsean arrangement. The generic name 

 is derived from Daio, to separate, because it 

 dispels flatulency ; the specific name, Carota, 

 is from the Celtic Car, red, the colour of the 

 root. The carrot, in its wild state, is indigenous 

 to many parts of Britain, generally in sandy or 

 chalky soil ; when and how it became reclaimed, 

 or elevated to its cultivated state, is not now 

 known. In that state it was known to Diosco- 

 rides and Pliny ; and the latter informs us, book 

 xxv. chap. 9, that the best kinds came to Rome 

 from Candia, and the next best from Achaia. 

 Theophrastus, in the 9th book of his " History of 

 Plants," says that the best carrots are found in 

 Sparta. Gerard calls these plants Daucus cre- 

 tensis verus, or Candia carrots, and says that the 

 true Daucus of Dioscorides does not grow in 

 Candia only, but is found upon the mountains 

 of Germany, and upon the hills and rocks of 

 Jura, about Geneva. It is possible, therefore, 

 that Britain received her first supply from the 

 latter situation. Later authorities think that the 

 carrot was introduced into this country by the 

 Flemings, in the time of Queen Elizabeth, and 

 that they were first sown about Sandwich, in 

 Kent. Of one thing we are certain, that carrots, 

 as well as several other culinary vegetables, were 

 imported to London, from Holland, during Eli- 

 zabeth's reign, and moreover that the leaves of 

 carrots were used in the head-dresses of the 

 ladies of her court, in imitation of those of pre- 

 vious date, who employed the leaves of the wild 

 carrot for a similar purpose. 



Uses. — Few vegetables are in greater demand 

 for culinary purposes than the carrot. It is used 

 in soups, in stews, as a vegetable dish, and even 

 in puddings ; and so much are young carrots in 

 demand in good cookery, that they are supplied 

 throughout the summer from the open ground 

 by repeated sowings, and during winter by arti- 

 ficial heat. In some parts of England carrots 

 are served up with fish, as parsnips have long 

 been, during Lent. Both the seed and the roots 

 are used in medicine, the seed of the wild car- 

 rot being considered one of the most valuable 

 diuretics of native growth. The roots of carrots 



contain a large portion of saccharine matter, 

 and have been used in the manufacture of sugar, 

 and in distilling, all over the Continent, where 

 their cultivation has been longer and more ex- 

 tensively pursued than in Britain. Excellent 

 bread has been made of white carrots, when 

 washed and boiled, and mixed with flour in 

 equal proportions by weight : such bread will 

 keep good for a week. 



Propagation. — Although the carrot is a 

 hardy biennial, the roots, which are the 

 only part used in domestic economy, are 

 fit for use the same year. Seed must 

 therefore be sown annually, they admit- 

 ting of no other mode of propagation. 



Sowing. — A small sowing may be made 

 about the beginning of February, choos- 

 ing a warm dry border, with a view to 

 have young carrots fit to draw for use by 

 the beginning of May ; and another should 

 follow about the middle or end of the 

 month, and again a larger sowing by the 

 first week in March : the state of the wea- 

 ther must, however, regulate these. These 

 periods are adapted to southern culture ; 

 in the north, it is seldom that seed sown 

 previous to the 1st of March , repays the 

 trouble. Crops sown so early in the sea- 

 son will derive considerable benefit from 

 the ground being covered with dry litter 

 during the continuance of frosts. The 

 early horn only should be employed for 

 these early sowings. For general crops, 

 the middle of March and during April is 

 a proper season, taking advantage of the 

 ground when it is dry. For a supply of 

 young carrots during winter, sow on slight 

 hot-beds in December, January, and Fe- 

 bruary. The two later sowings will be the 

 most satisfactory. The end of April, and 

 even the middle of May, is preferred 

 by many for getting in their principal 1 

 crop, they thinking thereby to escape the 



