ing as the frost is out of the ground, and the
weather settled, transplant to rows three feet apart, and fifteen inches
apart in the rows, sinking the crowns just below a level with the
surface of the ground. The seed-stalks are from four to six feet in
height, with numerous branches. The flowers appear in June and July; are
white; and are produced at the extremities of the branches, in umbels,
or flat, circular groups or clusters, from two to five inches in
diameter. The seed ripens in August; but, as all the heads do not ripen
at once, they should be cut off as they successively mature. The stiff,
pointed hairs or bristles with which the seeds are thickly covered, and
which cause them to adhere together, should be removed either by
threshing or by rubbing between the hands; clearing them more or less
perfectly, according to the manner of sowing. If sown by a machine, the
seeds should not only be free from broken fragments of the stems of the
plant, but the surface should be made as smooth as possible. For
hand-sowing, the condition of the seed is less essential; though, when
clean, it can be distributed in the drill more evenly and with greater
facility.

The seeds of the several varieties differ little in size, form, or
color, and are not generally distinguishable from each other. They will
keep well two years; and if preserved from dampness, and placed in a
cool situation, a large percentage will vegetate when three years old.

In the vegetable garden, an ounce of seed is allowed for one hundred and
fifty feet of drill; and, for field culture, about two pounds for an
acre.

An ounce contains twenty-four thousand seeds.

_Use._--Though not relished by all palates, carrots are extensively
employed for culinary purposes, and are generally considered healthful
and nutritious. They form an important ingredient in soups, stews, and
French dishes of various descriptions; and by many are much esteemed,
when simply boiled, and served with meats or fish.

"Carrots may be given to every species of stock, and form in all cases a
palatable and nourishing food. They are usually given in their raw
state, though they may be steamed or boiled in the same manner as other
roots.

"Horses and dairy-cows are the live-stock to which they are most
frequently given. They are found in an eminent degree to give color and
flavor to butter; and, when this is the end desired, no species of
green-feeding is better suited to the dairy. To