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 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.