thick, fleshy, with a pleasant odour, and a
peculiar, sweet, mucilaginous taste. The carrot is said by
naturalists not to contain much nourishing matter, and,
generally speaking, is somewhat difficult of digestion.

TO DRESS CARROTS IN THE GERMAN WAY.

1101. INGREDIENTS.--8 large carrots, 3 oz. of butter, salt to taste, a
very little grated nutmeg, 1 tablespoonful of finely-minced parsley, 1
dessertspoonful of minced onion, rather more than 1 pint of weak stock
or broth, 1 tablespoonful of flour.

_Mode_.--Wash and scrape the carrots, and cut them into rings of about
1/4 inch in thickness. Put the butter into a stewpan; when it is melted,
lay in the carrots, with salt, nutmeg, parsley, and onion in the above
proportions. Toss the stewpan over the fire for a few minutes, and when
the carrots are well saturated with the butter, pour in the stock, and
simmer gently until they are nearly tender. Then put into another
stewpan a small piece of butter; dredge in about a tablespoonful of
flour; stir this over the fire, and when of a nice brown colour, add the
liquor that the carrots have been boiling in; let this just boil up,
pour it over the carrots in the other stewpan, and let them finish
simmering until quite tender. Serve very hot.

This vegetable, dressed as above, is a favourite accompaniment of roast
pork, sausages, &c. &c.

_Time_.--About 3/4 hour. Average cost, 6d. to 8d. per bunch of 18.

_Sufficient_ for 6 or 7 persons.

_Seasonable_.--Young carrots from April to June, old ones at any time.

CONSTITUENTS OF THE CARROT.--These are crystallizable and
uncrystallizable sugar, a little starch, extractive, gluten,
albumen, volatile oil, vegetable jelly, or pectin, saline
matter, malic acid, and a peculiar crystallizable ruby-red
neuter principle, without odour or taste, called carotin. This
vegetable jelly, or pectin, so named from its singular property
of gelatinizing, is considered by some as another form of gum or
mucilage, combined with vegetable acid. It exists more or less
in all vegetables, and is especially abundant in those roots and
fruits from which jellies are prepared.

STEWED CARROTS.

1102. INGREDIENTS.--7 or 8 large carrots, 1 teacupful of broth, pepper
and salt to taste, 1/2 teacupful of cream, thickening of butter and
flour.

_Mode_.--Scrape the carrots nicely; half-boil, and slice them into a
stewpan; add the broth, pepper and salt, and