cream; simmer till tender,
and be careful the carrots are not broken. A few minutes before serving,
mix a little flour with about 1 oz. of butter; thicken the gravy with
this; let it just boil up, and serve.

_Time_.--About 3/4 hour to parboil the carrots, about 20 minutes to cook
them after they are sliced.

_Average cost_, 6d. to 8d. per bunch of 18.

_Sufficient_ for 5 or 6 persons.

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

NUTRITIVE PROPERTIES OF THE CARROT.--Sir H. Davy ascertained the
nutritive matter of the carrot to amount to ninety-eight parts
in one thousand; of which ninety-five are sugar and three are
starch. It is used in winter and spring in the dairy to give
colour and flavour to butter; and it is excellent in stews,
haricots, soups, and, when boiled whole, with salt beef. In the
distillery, owing to the great proportion of sugar in its
composition, it yields more spirit than the potato. The usual
quantity is twelve gallons per ton.

SLICED CARROTS.

(Entremets, or to be served with the Second Course, as a Side-dish.)

1103. INGREDIENTS.--5 or 6 large carrots, a large lump of sugar, 1 pint
of weak stock, 3 oz. of fresh butter, salt to taste.

_Mode_.--Scrape and wash the carrots, cut them into slices of an equal
size, and boil them in salt and water, until half done; drain them well,
put them into a stewpan with the sugar and stock, and let them boil over
a brisk fire. When reduced to a glaze, add the fresh butter and a
seasoning of salt; shake the stewpan about well, and when the butter is
well mixed with the carrots, serve. There should be no sauce in the dish
when it comes to table, but it should all adhere to the carrots.

_Time_.--Altogether, 3/4 hour.

_Average cost_, 6d. to 8d. per bunch of 18.

_Sufficient_ for 1 dish.

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

THE SEED OF THE CARROT.--In order to save the seed of carrots,
the plan is, to select annually the most perfect and best-shaped
roots in the taking-up season, and either preserve them in sand
in a cellar till spring, or plant them immediately in an open
airy part of the garden, protecting them with litter during
severe frost, or earthing them over, and uncovering them in
March following. The seed is in no danger from being injured by
any other plant. In August it is fit to gather, and is best