Cambridge, N. Y. 
33 
DANVERS HALF LONG (75 days)—The best known second early, half- 
long sort; roots 6 to 8 inches long, tapering to a blunt point; flesh deep 
orange, tender and good quality. ( Illustrated above.) 
EARLY SCARLET HORN (65 days)—\ery early, with small top; roots 
about 3 inches long, rather blunt rooted; color orange-red. 
HALF LONG STUMP ROOTED NANTES (65 days)—Roots6to8inches 
long, nearly cylindrical, blunt ended, smooth and of bright orange color. 
Flesh red, sweet and mild; almost coreless. 
HUTCHINSON (80 days)—Largely grown in the New England States. Roots 
10 to 12 inches in length, nearly cylindrical in form and ending in an 
abrupt stump root. Color a deep orange. Immensely productive. 
EMPERATOR (74 days)—A variety of very recent introduction and which 
has quickly become popular in certain localities for shipping to distant 
markets. Roots are 10 inches long and 2 to 2 C 2 inches wide at shoulder and 
inclined to be of a symmetrical, cylindrical shape. Roots gradually come 
to a short point and are of a deep orange color. 
IMPROVED LONG ORANGE (85 days)—An excellent, intermediate sea¬ 
son, standard sort; roots 12 inches long, about 3 inches broad at the crown, 
tapering regularly to a point; deep orange color. 
LARGE WHITE BELGIAN (100 days)—Grown exclusively for stock feed¬ 
ing. Roots about 16 inches long and very thick. White under ground and 
green above. Grows about one-third above ground. 
LARGE YELLOW BELGIAN (100 days)—Quite similar to White Belgian 
except in color. Roots 20 inches long, broad and pointed. Light orange 
below the surface, green above. 
OXHEART (75 days) Mature roots 4*2 to 5 inches long, very stout and 
thick, ending in an abrupt, small tap root. Small top. Easily harvested. 
Color light bright orange. 
RICE S CORELESS (70 days)—The most strikingly handsome early carrot 
with which we are acquainted. Roots are deep orange in color, cylindrical 
in form, exceptionally smooth, 6 inches in length by 1inches in diameter, 
tree from woody heart or core, and of the highest quality. ( See page 32.) 
