"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 b.u.t.ter; and, when this is the end desired, no species of green-feeding is better suited to the dairy. To horses they may be given with cut straw and hay; and, thus given, form a food which will sustain them on hard work. They afford excellent feeding for swine, and quickly fatten them. When boiled, they will be eaten by poultry; and, mixed with any farinaceous substance, form an excellent food for them. They are also used for distillation, affording a good spirit."

The varieties are as follow:--

ALTRINGHAM. _Law._

Altringham. Long Red Altringham. _Vil._

The Altrincham Carrot measures about fourteen inches in length, by two inches in diameter. It retains its thickness for nearly two-thirds its length: but the surface is seldom regular or smooth; the genuine variety being generally characterized by numerous crosswise elevations, and corresponding depressions. Neck small and conical, rising one or two inches above the surface of the soil. Skin nearly bright-red; the root having a semi-transparent appearance. Flesh bright and lively, crisp and breaking in its texture; and the heart, in proportion to the size of the root, is smaller than that of the Long Orange. Leaves long, but not large or very numerous.

According to Lawson, it is easily distinguished from the Long Orange by the roots growing more above ground, by its more convex or rounded shoulders, and by its tapering more irregularly, and terminating more abruptly. It is, however, exceedingly difficult to procure the variety in its purity, as it is remarkably liable to sport, although the roots grown for seed be selected with the greatest care.

It is a good field-carrot, but less productive than the Long Orange and some others; mild and well flavored for the table, and one of the best sorts for cultivation for market.

Thompson states that "it derives its name from a place called Altrincham, in Cheshire, Eng., where it is supposed to have originated.

In seedsmen's lists it is frequently, but erroneously, called the Altringham."

EARLY FRAME.

Early Forcing Horn. Earliest Short Forcing Horn. Early Short Scarlet.

[Ill.u.s.tration: Early Frame.]

Root grooved or furrowed at the crown, roundish, or somewhat globular; rather more than two inches in diameter, nearly the same in depth, and tapering suddenly to a very slender tap-root. Skin red, or reddish-orange; brown or greenish where it comes to the surface of the ground. Foliage small and finely cut or divided, not so large or luxuriant as that of the Early Horn.

The Early Frame is the earliest of all varieties, and is especially adapted for cultivation under gla.s.s, both on account of its earliness, and the shortness and small size of its roots. It is also one of the best sorts for the table, being very delicate, fine-grained, mild, and remarkably well flavored.

Where s.p.a.ce is limited, it may be grown in rows six inches apart, thinned to three inches apart in the rows; or sown broadcast, and the young plants thinned to three inches apart in each direction.

EARLY HALF-LONG SCARLET.

Half-long Red. _Vil._

Root slender and tapering, measuring seven or eight inches in length, and two inches in its greatest diameter. Crown hollow. Skin red below the surface of the ground, green or brown above. Flesh reddish-orange, fine-grained, mild, and well flavored. Foliage similar to that of the Early Frame, but not abundant.

The variety is remarkably productive; in good soil and favorable seasons, often yielding an amount per acre approaching that of the Long Orange. Season intermediate between the early garden and late field sorts.

EARLY HORN.

Early Scarlet Horn. Early Short Dutch. Dutch Horn.

[Ill.u.s.tration: Early Horn Carrot.]

Root six inches in length, two inches and a half in diameter, nearly cylindrical, and tapering abruptly to a very slender tap-root. Skin orange-red, but green or brown where it comes to the surface of the ground. Flesh deep orange-yellow, fine-grained, and of superior flavor and delicacy. The crown of the root is hollow, and the foliage short and small.

The variety is very early, and as a table-carrot much esteemed, both on account of the smallness of its heart and the tenderness of its fibre.

As the roots are very short, it is well adapted for shallow soils; and on poor, thin land will often yield a greater product per acre than the Long Orange or the White Belgian, when sown under like circ.u.mstances.

Sow in rows one foot apart, and thin to four inches in the rows.

FLANDER'S LARGE PALE SCARLET. _Vil._

Flander's Pale Red.

Root produced within the earth, fourteen or fifteen inches long, three or four inches in diameter at the broadest part, fusiform, not very symmetrical, but often quite crooked and angular. The crown is flat, very large, and nearly covered by the insertion of the leaves. Flesh reddish-yellow, and rather coa.r.s.e-grained. Foliage large and vigorous.

The roots are formed early and with great certainty. It is also very productive, of large size, keeps remarkably well; and, though of coa.r.s.e texture, one of the best sorts for cultivation for farm-purposes.

It originated in Flanders, and is comparatively an old variety, but is little disseminated, and not grown to any extent, in this country.

LONG ORANGE.

Root long, thickest at or near the crown, and tapering regularly to a point. Size very variable, being much affected by soil, season, and cultivation: well-grown specimens measure fifteen inches in length, and three inches in diameter at the crown. Skin smooth, of a reddish-orange color. Flesh comparatively close-grained, succulent, and tender, of a light-reddish vermilion or orange color, the heart lighter, and large in proportion to the size of the root. Foliage not abundant, but healthy and vigorous, and collected into a comparatively small neck. The roots are usually produced entirely within the earth.

If pulled while very young and small, they are mild, fine-grained, and good for table use; but, when full grown, the texture is coa.r.s.er, and the flavor stronger and less agreeable.

The Long Orange is more cultivated in this country for agricultural purposes than all other varieties. With respect to its value for stock, its great productiveness, and its keeping properties, it is considered the best of all the sorts for field culture. A well-enriched soil will yield from six hundred to eight hundred bushels per acre. The seed is usually sown in drills, about fourteen inches apart, but sometimes on ridges, eighteen or twenty inches apart, formed by turning two furrows together; the ridges yielding the largest roots, and the drills the greatest quant.i.ty.

Two pounds of seed are usually allowed to an acre; but, if sown by a well-regulated machine, about one-half this quant.i.ty will be sufficient.

LONG RED BELGIAN.

Yellow Belgian. Yellow Green-top Belgian.

[Ill.u.s.tration: Long Red Belgian Carrot.]

Root very long, fusiform, contracted a little towards the crown, but nearly of uniform thickness from the top down half the length. Size large; when grown in deep soil, often measuring twenty inches in length, and nearly three inches in diameter. The crown rises four or five inches above the surface of the ground, and is of a green color; below the surface, the skin is reddish-yellow. Flesh orange-red.

This variety, like the White, originated in Belgium. In Europe it is much esteemed by agriculturists, and is preferred to the White Belgian, as it is not only nearly as productive, but has none of its defects.

LONG YELLOW.

Long Lemon.

Root fusiform, three inches in diameter at the crown, and from, twelve to fourteen inches in depth. Skin pale yellow, or lemon-color, under ground; but greenish on the top, or crown, which rises a little above the surface of the soil. Flesh yellow, the heart paler, and, like that of the Long Orange, of large size. While young, the roots are delicate, mild, and well flavored; but, when full grown, valuable only for stock.

The Long Lemon is easily harvested, and is very productive, yielding nearly the same quant.i.ty to the acre as the Long Orange; which variety it much resembles in its general character, and with which it is frequently, to a greater or less extent, intermixed.