s compressed.
Leaves large, yellowish-green; the leaf-stems and nerves yellow. Flesh
yellow, comparatively close-grained, sweet and tender.

Not much cultivated on account of its color; the red varieties being
preferred for table use.

* * * * *

THE CARROT.

Daucus carota.

The Carrot, in its cultivated state, is a half-hardy biennial. It is
indigenous to some parts of Great Britain, generally growing in chalky
or sandy soil, and to some extent has become naturalized in this
country; being found in gravelly pastures and mowing fields, and
occasionally by roadsides, in loose places, where the surface has been
disturbed or removed. In its native state, the root is small, slender,
and fibrous, or woody, of no value, and even of questionable properties
as an article of food.

_Soil, Sowing, and Culture._--The Carrot flourishes best in a good,
light, well-enriched loam. Where there is a choice of situations, heavy
and wet soils should be avoided; and, where extremes are alternatives,
preference should be given to the light and dry. If possible, the ground
should be stirred to the depth of twelve or fifteen inches,
incorporating a liberal application of well-digested compost, and well
pulverizing the soil in the operation. The surface should next be
levelled, cleared as much as possible of stones and hard lumps of earth,
and made mellow and friable; in which state, if the ground contains
sufficient moisture to color the surface when it is stirred, it will be
ready for the seed. This may be sown from the first of April to the 20th
of May; but early sowings succeed best. The drills should be made an
inch in depth; and for the smaller, garden varieties, about ten inches
apart. The larger sorts are grown in drills about fourteen inches apart;
the plants in the rows being thinned to five or six inches asunder.

_Harvesting._--The roots attain their full size by the autumn of the
first year; and, as they are not perfectly hardy, should be dug and
housed before the ground is frozen. When large quantities are raised for
stock, they are generally placed in bulk in the cellar, without packing;
but the finer sorts, when intended for the table, are usually packed in
earth or sand, in order to retain their freshness and flavor. With
ordinary precaution, they will remain sound and fresh until May or June.

_Seed._--To raise seed, select good-sized, smooth, and symmetrical
roots; and as early in spr