CARROT (Fr. carot[t]c, Lat. carota, prob ably from Gk. sapcur6v, karoton, carrot), flatt ens. A genus of plants of the natural order Umbelliferfe. They are mostly natives of Eu rope. The common carrot (Daucus carota) is a biennial plant. The wild form is a bad weed. It has a slender, woody root of a very strong flavor. The improvement of the species is thought to have begun in Holland. It was in troduced into England at the beginning of the Sixteenth Century. and is now in general, though not extensive, cultivation as a stock food and for culinary purposes. The roots have a yellow, white, or reddish color. The culinary sorts are generally small, mature early, and vary as much in form as do radishes. The stock carrots have a lone. tapering root. and generally mature late, making their best growth during the cool weath er of fall. For illustration, see TANSY plate.
Carrots for the table may be sown as soon as the weather is settled in the spring, in rows 1 to '2 feet apart, and the plants thinned to 2 to 3 inches in the row. A rich, sandy loam soil is best. The early crop requires about the same cultivation as do radishes. At maturity the roots are bunched and markete.1 like radishes. Carrots for stock are planted in the field in April or May, in rows IS inches to 2 feet apart, and tile plants thinned to 3 to 4 inches. They
are cultivated. harvested, and stored like stock beets. For illustration. sec DICOTYLEDONS. Feeding and Food Value.—Carrots contain, on an average, in addition to Sti.6 per cent. of water, 1.1 per cent. of protein. 7.6 per cent. of nitrogen free extract, 1.3 per cent. carbohydrate, and a little fat and ash. They are relished by horses, and serve well for other stock. especially dairy cows; but are not very commonly fed to any great extent in this country. Like most roots, they are a very succulent feed. Carrots are often grown as a vegetable, and are served, boiled, with or without a cream or other sauce, or seasoned in a variety of ways. As ordinarily prepared for the table, the refuse (skin, etc.) constitutes about 20 per cent. oT the whole root. When carrots are boiled in water, there is usu ally a considerable loss of nutritive material, consisting of sugar and other substances extract ed by the water. If the whole carrots are cooked quickly, or cut in large pieces, the loss is less than is otherwise the case. Carrots contain a golden-yellow coloring matter which is used to sonic extent as a butter-color (q.v.).