Carrote. Moehre.

No. 373. - The Carrot is a biennial root, somewhat hardy, and is one of the most healthful and nutritious of garden roots. It is extensively used as a vegeteble for the table, and for seasoning and garnitures. It contains a certain amount of sugar, which adds to its nutritious quality. There are several different varieties, all of which can be obtained all the year round. The larger varieties are also cultivated as an agricultural root, and are better suited than other kinds of food for dairy cattle, not alone because they are nutritious, but because they impart a good color and flavor to the butter.

Culture

No. 374. - The Carrot succeeds best in light, sandy loam, made rich by manuring the previous year. The roots often grow pronged and ill-shaped, in imperfectly manured ground. It is better to sow as early in spring as the ground can be got ready, but if planting is necessarily delayed until late in the season, the seed must be soaked in tepid water twenty-four hours, then dry it by mixing in sifted ashes, and sow it in fully prepared soil.

Early French Forcing

No. 375. - This is the earliest variety, is valuable for forcing, and has a small root of fine flavor.

Early Scarlet Horn

No. 376. - An old and favorite variety, much esteemed for summer use.

Half Long Red (Stunted Roots)

No. 377. - A variety intermediate in size, with stunted roots. Its period of maturity is between the Early Scarlet Horn and the Long Orange.

Half Long Scarlet (Pointed Roots)

No. 378. - This is similar to the Half Long Red with stunted roots, except that the roots are pointed.

Early Half Long Scarlet Carenton

No. 379. - An early variety without core, and is excellent for forcing, or is used as an early kind for planting in the open ground.

Long Orange

No. 380. - It is adapted for garden or farm culture, and has large-.sized roots.

Danvers

No. 381. - This is a valuable variety having the smallest root of any kind grown, but it will yield the greatest bulk. Its color is a rich shade of orange and it grows very smooth and handsome.

Altringham

No. 382. - An excellent variety, large and finely flavored.

Large White Belgian

No. 383. - A very productive variety, but grown almost exclusively for stock.

Yellow Belgian

No. 384. - When young, the roots are mild, delicate and of good flavor; when full grown, it is only valuable for stock.

How To Prepare Carrots For Cooking

No. 385. - Carrots should always be scraped, and should only be prepared when ready for use. When young use them as a vegetable, and prefer those that are stunt rooted. Cook them whole, or cut them in small parts. The large carrots are cut in different shapes, with spoon cutters, for garnitures, but when used as a vegetable, cut them in a short, thick Julienne. When used for Julienne soup, cut them two inches crosswise; then slice them, and cut them lengthwise in small stems. When they get older, use only the red part, which you peel off by cutting it the same thickness. In this way the pieces will stay whole, but in the other way the pieces will break off when cooked.