22 
JOHNSON, BOBBINS, & GO'S. 
earth around them a gentle watering ; slightly press it down, 
and little or no more water will be required before spring. Dur 
ing severe winter weather, the frames must be surrounded with 
litter, and covered with mats or dry straw, taking care to give 
the plants in clear mild weather an abundance of fresh air 
"When the plants are in a growing state, they should never 
suffer for want of water, which may be known by the droop- 
ing of the leaves. Soap suds form an excellent liquid, with 
which they may be watered. In the regions of the South, 
little or no protection is required to prevent injury from 
frost. 
In gathering cauliflowers, the head should be cut off, in- 
cluding several inches of the stalk, together with most of the 
leaves. If the flowers are liable to open too rapidly, they may 
be retarded several days, by folding the outer leaves over the 
heads. 
CARROT. 
Daueus carota, Op Botanists. 
Carotte French. 
Zanahoria, Spavibh. 
Mohro, golbo Rubo,'. . German. 
This hardy biennial, says an eminent physician, " is a most 
wholesome culinary root ; it strengthens and nourishes the 
body, and is very beneficial for consumptive persons." As an 
ngricultural plant, it is surpassed by no other root for feeding 
the cow or the horse. 
The following are the leading varieties usually cultivated for 
culinary use : — 
1. Early Horn. — This is the earliest of all the varieties, and 
is well adapted for any crop. It will grow on a thin soil, and 
may be sown in July on an onion field after the crop has been 
removed. 
2. Long Orange. — This sort, from its great length and other 
valuable properties, is much cultivated as a standard crop. 
3. Large White Belgian. — This variety is much cultivated 
by the French, for seasoning in soup, but is not so nutritious 
as the aboye, and does not keep so well. 
