714 
| June out in a high state of perfection.” 
| when carrots are to be followed by wheat, as well 
at distances from one another of from eight to 
eighteen inches. 
The stems and foliage of the growing crop are, 
in many localities, cut off as food for cattle and 
sheep, and certainly constitute a sweet, delicate, 
and much relished fodder ; but the loss of growth 
to the roots unavoidably consequent upon the re- 
moval of the leaves, is of far more value than the 
provender obtained ; so that the stems and foliage 
ought never to be removed till the roots are ma- 
tured, or till they themselves begin to droop, and 
their outermost leaves to wither. The common 
time of taking up the crop is the last week of 
October; but the tops may be mown as soon as 
they begin to droop, and the roots left in the 
ground till the near approach of winter’s frost. 
The plough, deprived of its coulter, has sometimes 
been employed for unearthing the roots; but, in 
spite of the utmost care which the ploughman 
can use, both the plough and the horses which 
| draw it bruise and otherwise damage a consider- 
able proportion of the crop. A three pronged 
fork, such as is used for digging asparagus beds, 
with bluntly-pointed and roundly-edged prongs, 
| is the most suitable instrument; and this, when 
stuck vertically down by the side of the rows, 
and then pressed diagonally on the handle, brings 
up the roots in sound, unscratched condition. 
Burrows let the work of raising the roots to a 
man, who hired women and children as assistants ; 
and he says, “I take up in autumn a sufficient 
quantity to have a store to last me out any con- 
siderable frost or snow that may happen in the 
winter months; the rest of the crop J leave in the 
ground, preferring them fresh out of the earth 
for both horses and bullocks. The carrots keep 
best in the ground, nor can the severest frosts do 
them any material injury ; the first week in March 
it is necessary to have the remaining part of the 
crop taken up, and the land cleared for barley. 
The carrots can either be laid in a heap with a 
| small quantity of straw over them, or they may 
be laid into some empty out-house or barn, in 
heaps of many hundred bushels, provided they 
are put together dry. This latter circumstance 
it is indispensably necessary to attend to; for 
if laid together in large heaps when wet, they 
will certainly sustain much injury. When select- 
ing such as I want to keep for the use of my 
horses until the months of May and June, in 
drawing over the heaps (which should be done in 
the latter end of April, when the carrots begin 
to sprout at the crown very fast) I throw aside 
the healthy and most perfect roots, and have their 
crowns cut completely off and laid by themselves ; 
by this means, carrots may be kept the month of 
But 
as in some other cases, all require to be raised at 
the end of autumn; and in such instances, they 
may easily be preserved throughout the winter, 
either in dry cellars, or in long trenches, covered 
with straw, in the manner of beet, turnips, Wc. 
CARROT. . 
fifty to seventy-five per cent. more than the aver- 
age produce of potatoes. The produce of an acre 
of carrots in Suffolk is usually between 300 and 
400 bushels; but the average produce per acre of || 
the crops raised by Burrows was upwards of 800 
bushels. The produce of an experimental crop 
of white or Belgian carrots, on a farm near Exeter 
in 1842, was at the rate of rather more than 30 
tons per acre ; and the relative produce of experi- || 
mental crops of Belgian white carrots and Al- 
tringham red carrots, in the same year near 
Tockington, was 20 tons of the white and 163 || 
tons of the red. An experimental crop of Belgian || 
| 
The average produce of carrots is perhaps from | 
white carrots, at Chester Hill in 1840, yielded at 
the rate of 26 tons 3 cwt. per acre; and an ex- 
perimental crop of early horn carrots, in the same 
year on stone-brash soil in the table-land of Fro- || 
cester Hill, on the estate of Lord Ducie, yielded | 
at the rate of 18} tons per acre. 
The culinary uses of carrots for soups, for 
stews, for haricots, for boiling whole with beef, 
and for other methods of cookery, are too well 
known to require any remark.—The available- 
ness of carrots for the manufacture of sugar has || 
already been noticed. The expressed juice of 
carrots, In consequence of the large proportion 
of sugar it contains, yields, after fermentation, 
and through the process of distillation, so large 
a quantity of spirituous liquor as twelve gallons || 
of spirit for every ton of carrots. The quantity || 
of nutritive matter in carrots, according to an 
analysis by Sir Humphrey Davy, comprises 0°3 | 
per cent. of starch and 9:5 per cent. of sugar. 
Clater places carrots among cattle medicines, and 
says, “These are inserted in the list of drugs, 
because they contain the best medicine that can 
be given, either when the animal is slowly recov- 
ering from severe illness, or when he has much 
cough, or considerable humour or foulness about 
him.’’—Boiled carrots are readily eaten by poul- 
try ; and, when mixed with any farinaceous sub- 
stance, they constitute as excellent feeding as 
poultry can obtain.—Boiled carrots, especially if 
accompanied with some other kinds of food, are 
the best aliment for fattening hogs; and were 
preferred for that purpose, by Arthur Young, to | 
pollard, white pease, buckwheat, or potatoes.— 
Carrots are used in the dairy, during winter and 
spring, for giving colour and flavour to butter; || 
and, when this object is specially desired, they | 
certainly form better feeding for milk-cows than 
any other description of green food. 
But the grand use of carrots on a farm is for 
strengthening and medicinal food to horses and 
working oxen. Carrots are readily eaten by 
horses, and, in some instances, are preferred by 
them to oats; and when given to them with cut || 
straw and a little hay, without any corn, they || 
maintain the horses in excellent working condi- 
tion, and very visibly improve the glossy and 
healthy appearance of their coat. Nor do they 
merely give strength and endurance to sound 
Seer vente 
