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CARROT. 
CARDOONS. 
Cardon. Cynara cardunculus , 
The Cardoor. Artichoke, a native of Candia, is much cul- 
tivated in Europe for culinary purposes, such as for salads, 
soups, stews, &c. 
The stems of the leaves being thick and crisp, are the eat- 
able parts, after being blanche A They are in perfection in 
autumn and winter. 
The seed may be sow.i in a bed of rich earth in the month 
of April ; and one ounce will produce about six hundred 
plants : when the plants are up strong, they should be thin- 
ned so as to leave them four o t five inches apart, to prevent 
them from becoming weak. They may be transplanted in 
June, at the distance of four feet from each other every way ; 
observe, before planting, to dress their tops and roots the 
same as Celery. As they advance in growth, they are to be 
earthed up for blanching, keeping the leaves close together; 
this may be done with bass or matting, as practised with En- 
dive ; they are afterward to be earthed up gradually from 
time to time, until whitened to a sufficient height. As win- 
ter approaches, Cardoons must be taken up and laid away 
like Celery, or they may be preserved with sand in a cellar. 
CARROT. 
Carotte. Daucus carota. 
VARIETIES. 
Early Orange. 
Long Orange. 
Altringham. 
Long Lemon-coloured. 
Blood Red. 
Long White. 
The Carrot is a native of Britain, and grows by the road- 
side in many parts. As a culinary vegetable, it is much 
used in soups and stews, and forms a dish with boiled beef, 
&c. The coarse sorts are cultivated as fodder for cows, 
sheep, oxen, and horses, and are considered profitable, as 
