CARROTS 
The Carrot is one ot tne most wholesome ana nutritious oi 
our garden roots, and deserves to be more extensively used, 
both for culinary and stock feeding purposes. We urge our 
readers to give some of the early table sorts a trial. For 
feeding stock especially horses and milch cows, the carrot 
cannot be surpassed, and it should be more largely grown 
by farmers for this purpose. 
CULTURE While a sandy loam made rich by manuring the previous year is the best soil for the carrot, any good land if 
thoroughly and deeply worked, will produce satisfactory crops. When it is possible to do so, it is advisable to 
sow as early in the Spring as the ground is fit to work, though good crops may, in this latitude, be grown from sowings as late as 
June 15, but success from such late planting is uncertain. For table use sow the smaller kinds as early as practicable in rows 16 to 18 
inches apart. For field culture prepare the ground thoroughly and sow in drills 18 to 24 inches apart, using from one and one-half 
to thi'ee pounds to the acre, according to the distance between the rows. Cover one-half to one inch deep, and see to it that the soil 
is pressed firmly above the seed. As soon as the plants appear, use the cultivator or wheel hoe. Do not let the weeds get a start. 
Thin the smaller table sorts to 8 to 10 to the foot, and the field varieties to 3 to 6 inches apart in the row. For winter use gather 
and store like beets or turnips 
Darvderf Carrot i# 
Grown largely on account of its great productivenes and adaptability to all classes 
of soil. Tops medium sized, coarsely divided. The smooth and handsome roots are 
deep orange, of medium length, tapering uniformly to a blunt point; flesh sweet, crisp, 
tender and of a deep orange color. Although the roots of this variety are short, they 
produce as large a bulk as the longer field sorts, and are more easily harvested. 
a » 
Improved ^ 
Long Orange 
The most popular of the older sorts for 
use on mellow soil. An improvement obtained 
by years of careful selection of the best 
an 1 deepest colored roots of the old Long Orange. 
Roots comparatively shorter than the Long Orange 
and smoother, but so uniform and true that the 
bulk of the crop will be greater. 
DANVERS CARROT 
Early 
Scarlet Horn 
Improved Short White 
We think this distinct variety is destined to take first rank as a field carrot, owing to its 
enormous productiveness and the ease with which it can be harvested. Roots half long, smooth, 
very heavy at the shoulder but tapering regularly to the point; color light green at the crown, pure 
white below; flesh rich, white, solid, crisp and of excellent flavor. This variety is a real acquisition 
as a heavy yielding, easily harvested, white carrot, and is the best of this class. 
Excellent for early plant- 
ing out of doors. Tops 
small , coarsely divided ; roots 
top-shaped but tapering 
abruptly to a small tap; skin 
orange-red. 
Large *€0 h it e "Belgian 
Grows one-third out of ground. Root pure white, green above ground with small '.op. Flesh 
rather coarse. The roots on light, rich ground grow to a large size, and are extensively grown for 
stock feeding. 
Chantenay Guerande or Ojc Heart 
A great favorite with shippers. Our seed is from specially 
selected stock of this variety. Tops medium sized; necks 
small; roots tapering slightly but uniformly stump rooted and 
smooth; color deep orange red; flesh very crisp and tender. 
Although a medium early sort the roots are suitable for use 
nearly as early as any. Undoubtedly is one of the best in 
quality for the market or private garden, while its great 
productiveness makes it very desirable as a field sort. 
Tops small for size of the roots which are comparatively 
short but often reach a diameter of five inches, terminating 
abruptly in a small tap root. Flesh bright orange, fine 
grained and sweet. This variety is especially desirable for 
soil so hard and stiff that longer rooted sorts would not thrive 
. in it. When young the roots are excellent for table use and 
when mature are equally good for stock. 
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