CAB 
CAR 
blanks that may occur in the principal 
plantations, and will always come in at 
some time or other. The spaces between 
gooseberry and currant trees, the sides 
of asparagus beds, and all out of the way 
corners, made be made to hold a portion, 
without interfering with the routine 
cropping. There are a great number of 
varieties of the Cabbage, differing one 
from another chiefly in size or precocity. 
Erom among them we select the follow¬ 
ing as being most generally approved, 
those having an asterisk prefixed are 
best suited for growing as coleworts 
^Battersea, *East Ham, Emperor, Im¬ 
perial, Lewisham, ^Matchless, '^Non¬ 
pareil, Paignton, Queen, Shillings, 
'*Vanack, Wellington, Work. 
The Braganza, Chou de Milan, Trou- 
chouda, &c., are all varieties of the Cab¬ 
bage, and are occasionally grown to 
make a change in the supply. They 
should be sown in July, and receive the 
ordinary treatment of Cabbages in their 
after-management. 
o § 
The Red Cabbage is an esteemed 
article for pickling. This should be 
sown also in July, to be transplanted 
along with the ordinary Cabbage, and to 
be treated in precisely the same manner, 
except that each plant should be allowed 
at least two feet of space when approach¬ 
ing perfection; but as this would incur 
a rather wasteful expenditure of the 
ground, it is usual where this kind is 
grown extensively to plant between each 
red one an individual of the common sort, 
to be pulled in spring for coleworts. 
It is worthy of remark, that cabbage 
plants of any description can hardly be 
too large for removal, so they are in a 
free-growing state; and it is a practice 
with market-gardeners, than whom we 
may well suppose no one understands 
the management of these things better, 
to allow the plants to lay some hours 
exposed to the sun till they become par¬ 
tially withered before they are planted, 
and, it is affirmed, that when so treated 
the plants are less likely to run to seed ; 
in all probability, however, the benefit 
derivable from the practice is, that by 
thus throwing the leaves into a state of 
torpor there is a less demand upon the 
lacerated roots before they have time to 
re-establish themselves and protrude 
fresh spongioles, by reducing the respi¬ 
ratory powers of the former to the limited 
state of absorption possessed by the 
latter. 
CARROT. Daucus carotci (He Can¬ 
dolle.) Nat. Ord. TJmbellifer^e. From a 
wild inhabitant of our most barren sands, 
distinguished by its pungent horn-like 
root this has become by cultivation a 
highly-nutritious and much-relished arti¬ 
cle of diet. There are only four or five sorts 
admitted to garden culture, and these 
are divisible into two classes; the first 
having small roots, not well adapted for 
keeping, but grown rather as a help to 
the stored kinds, and eaten in a fresh 
state—these are the Horn and Early 
Erame Carrots ; the other section con¬ 
tains those which have larger roots, and 
are usually grown for the winter use— 
they are known as the Altringham, 
Orange, and Surrey Carrots. As regards 
the quality of the latter class, little 
difference is observable, though we 
should feel inclined to give the prefer¬ 
ence to the first named. 
Early in March a moderate hotbed 
should be made, on which the smaller 
sorts are to be grown for the first supply 
of fresh carrots. This should be made 
with well-worked stable dung, bv fre- 
quently turning the whole till it is ren¬ 
dered sweet and of steady heat; the bed 
may be made about three feet deep, and 
the frame put on it. In about a week 
it will have settled and the temperature 
become regular; it should not exceed 
55° when the earth is put into the frame; 
vegetable mould or other light soil is 
best, and sufficient should be used to fill 
the box for about half its depth. On this 
the seed of either of the two first-named 
sorts may be sown, and covered with 
an inch of the same kind of earth. The 
frame should be kept close till the plants 
are up, when air must be given to pre¬ 
vent their drawing, increasing the quan¬ 
tity as they advance, till they will bear 
a full exposure. When about an inch 
high they should be thinned to six inches 
apart; and will furnish a delicious arti¬ 
cle for the table through May and on- 
