THE COTTAGE GARDENER AND COUNTRY GENTLEMAN'S COMPANION.— February 24,1857. m 
three inches high; and this crop will be ready to draw in 
May and the beginning of June. , 
For the main crops the Surrey or Studley and Long Orange 
are the best. These should be sown in the beginning and 
middle of April, either broadcast on beds or in drills. We 
prefer the drills, as being more easily kept clean and hoed. 
As the plants come up, and when two or three inches high, 
they should be thinned to three inches apart at the first 
thinning; but after a few weeks they may be thinned again 
for use to six or’eight inches distance, and then the crop 
allowed to remain till it has perfected its growth in autumn. 
All that will be required during summer will be to hoe be¬ 
tween the drills and keep the ground clear of weeds. 
Before sowing Carrot seed it should be divested of the 
“ beard ” by rubbing it hard between the palms of the hands, 
mixed with sand or dry earth to separate it, and enable it to 
be distributed equally over the soil. 
In October the roots are to be taken up in dry weather, 
the tops cut off to within an inch of the crown, and then 
stored in a dry place among dry sand for use during winter. 
To Boil Carrots. —Wash them and brush them clean; 
never scrape them. Boil them in plenty of water with a 
little salt in it, and when they are done enough, which may 
be ascertained by trying them with a fork, rub off the skin 
with a clean coarse cloth. Young early Carrots will require 
half an hour to cook them, and should be boiled whole; but 
full-grown ones of large size will take an hour and a half to 
two hours, and must be cut down the middle. 
To Stew Carrots. —Let the Carrots be about half boiled, 
and, having scraped them, cut them into pretty thick slices. 
Put them into a stewpan, with as much vegetable broth as 
will barely cover them, with a very little pepper, salt, and a 
sprig or two of chopped parsley. Let them simmer till very 
tender, but not broken. When nearly done add a piece of 
fresh butter rolled in flour; and when they are ready send 
them to table hot. 
Carrot Soup. —Take six large Carrots and slice them 
into a stewpan, with a quarter of a pound of butter and two 
heads of celery cut small; then take other six large 
Carrots and grate off the red part only, leaving the core, 
which must not be used; put all together into a pan with a 
pint of water over a slow fire, let it simmer an hour, then 
8dd two quarts more water, and a little catsup and butter if 
requisite, and the crumbs of two rolls. Let the whole boil 
a quarter of an hour, then rub it through a sieve, and return 
it into the pan, and make it hot, but do not let it boil. 
Another Way, recommended by Dr. Kitchener, is, scrape 
and wash half a dozen large Carrots, peel off the red outside, 
and put them into a gallon stewpan, with one head of celery and 
an onion cut into thin pieces ; take two quarts of beef, veal, or 
mutton broth, or broth made from any cold roast beef bones; 
when you have put the broth to the vegetables cover the 
stewpan close, and set it on a slow stove [or fire] for two 
hours and a half, when the Carrots will be soft enough 
(some cooks put in a teacupful of bread crumbs) ; boil for 
two or three minutes, then rub it through a sieve with a 
spoon, and add as much broth as will make it of the thick¬ 
ness of pea soup; put it in a clean stewpan, make it hot, 
season it with a little salt, and send it up with a little 
toasted bread cut into pieces half an inch square. 
Carrot Plum Pudding. —Boil some Carrots till they are 
tender enough to be pulped through a colander; take a 
quarter of a pound of the pulp, half a pound of potato 
boiled and mashed very fine, a little salt, half a pound of 
flour, four ounces of moist sugar, four ounces of butter 
melted, two ounces of candied orange peel, and three 
quarters of a pound of currants ; mix all well together over 
night, and hoil it four hours. When the pudding is taken 
out of the pan let it remain in the cloth about three 
minutes before serving up. This will be found a very 
excellent pudding. 
Carrot Pudding. —Wash and scrape some Carrots, boil 
them till very tender in plenty of water, take off the red 
part, and rub half a pound of it through a colander, add to 
it four ounces of butter melted, half a pound of grated 
white bread, half a pint of cream, a little salt, six eggs well 
beaten, sugar to the taste, a wine-glassful of orange-flower 
water, and some candied orange or lemon peel cut thin; 
bake it half an hour in a dish with puff paste round it, and 
sift fine sugar over it before it is served up. 
Another Way. —To three quarters of a pound of Carrot, 
when boiled and pulped through a colander, mix a quarter 
of a pound of Savoy biscuit, four yolks and two whites of 
eggs well beaten, six ounces of butter beaten to cream, a 
little nutmeg, and two ounces of sugar, the rind of a lemon 
boiled till tender and pounded, and the juice of two; bake 
it in a puff paste. 
Carrot Entremet. —Cut a pound and a half of Carrots 
into very thin strips, parboil and drain them, put them into 
a stewpan in boiling water, with a pound of sugar. When 
the water is reduced by one half, flavour with lemon; when 
it is reduced to three spoonsful squeeze in the juice of two 
lemons, and afterwards shape it into moulds according to your 
taste. 
Carrot Fritters. —Beat two or three boiled Carrots to 
a pulp with a spoon ; add to them six eggs and a handful of 
flour; moisten them with either cream, milk, or white wine, 
and sweeten them; beat all well together, and fry in boiling 
lard. When of a good colour take them off, and squeeze 
on them the juice of a Seville orange, and strew fine sugar 
over them. 
Carrot Cake. —Take twelve large Carrots, the reddest 
which can be got, and boil them in water with a little salt; 
take out the hearts, and pulp the red outside part through 
a colander into a stewpan; dry it on the fire gradually till 
it separates from the pan and does not stick to the fingers. 
Make a cream paste,* in which put as much flour as it will 
take, and add the Carrot, with a little confected orange flowers 
minced, three quarters of a pound of sifted sugar, four 
eggs, one after the other, six yolks, and a quarter of a 
pound of melted butter; mix all well; whip the whites of 
the eggs, and mix them in lightly; butter a stewpan with 
clarified butter, drain it, and powder it with crumbs of 
bread; pour the whole into it, which must serve for a 
mould; and three quarters of an hour before it is required 
put it into the oven, and then turn out and serve. 
Carrot Marmalade. —Take any quantity of Carrots, wash 
them thoroughly, and cut off the tops and tails ; scrape 
them well, wash them again, and dry them; cut them into 
pieces two inches in length, and then split the pieces into 
four, three, or two, according to their size; put these into a 
pan, with just as much water as will prevent the Carrots 
from burning ; cover them close, and let them stew over a 
moderate fire till they are very tender; pulp them through 
a colander or hair sieve, and then prepare a syrup, using 
for every pound of pulp a pound of sugar and half a pint of 
water; clarify the syrup, and boil it up till it adheres to the 
spoon; put in the pulp, boil it up as other marmalades, and 
then put it into pots. This will keep a great length of time, 
and is very excellent.— Roger Ashpole. 
MESSRS. WEEKS AND CO.’S HORTICULTURAL 
ESTABLISHMENT, KING’S ROAD, CHELSEA. 
I had been watching an opportunity all this winter to 
see this establishment under the severest frost of the 
season, in order that I might see with my own eyes the 
power and the effects of the power of Messrs. Weeks 
and Co.’s one-boiler system for heating all the different 
structures necessary for a large nursery business, or for 
any other public or private establishment, however ex¬ 
tensive ; and when I saw the weather glasses in the 
Experimental Garden fall below 10° on the scale at 
the end of January I thought that a fair specimen of 
an English frost, and as much frost as we could 
reasonably expect for the rest of the winter. But the 
first condition I made with the firm was, that if we 
should experience a much more severe frost during the 
month of February, or, say, for the remainder of the 
winter, that I should be allowed to go a second time 
to see the boiler and all the pipes before I gave my 
report, to which they readily assented “ with all their 
hearts.” 
* Cream Paste. —Break two eggs into a stewpan, with a little salt 
and as much sifted flour as it will take ; mix in a pint of milk, and put it 
on the fire, and stir it, not to let it stick, till you do not smell the flour; 
add a piece of butter about the size of a walnut. 
