work of weeding, especially when the surface is baked and therefore rather hard on the fingers. GATHERING AND STORING THE CROP. One of the greatest outlays attending the raising of Carrots is in the gathering and topping of the crop. The common process of digging with a fork and throwing into piles to be afterwards topped is laborious and costly. Where the crop is to be consumed on the farm, the labor and consequent cost may be greatly lessened by first cutting off the tops by a sharp shovel, spade or common hoe, or a slide hoe which has been weighed by a piece of lead pipe, or some similar heavy article, slid down the handle and fastened where that unites with the hoe. Should a slice be taken off the tops of the roots it will do no harm, as Carrots differ in this respect from other roots, in that, when the tops are cut they are not apt to rot; indeed, some practice cutting off a slice of the top when topping, to keep them from sprouting so readily when stored. The common way of gathering the crop, by loosening with spades or forks and then pulling out by the tops, throwing into heaps or scattering over the ground and afterwards topping with a knife, is a long and costly job. An improvement on digging is to run a plough close to the row and then pull out as many as possible by hand and dig up the remainder. Still a better course particularly when the Danvers variety is grown, is beginning in the middle of the piece, to run a subsoil plough close home to the roots, when, if run sufficiently deep it will lift the Carrots a little out of the ground. Follow with forks or hoes and draw the roots inward on the ploughed portion, so far as to give room for the horse to walk. Let the roots remain a few hours scattered over the surface, when in picking up and tossing them into carts or baskets, any earth adhering will be jarred off. Let the crop remain out as late as it can be risked without freezing; and if they are in good growing condition this will be well towards November, in the latitude of central New England, and even into the first week of that month in the milder temperature of the sea-coast. Roots not fully matured will keep better than those fully ripe when dug, on the principle that the varieties of apples we call “winter” apples are simply those kinds that do not ripen on the tree--they are not winter apples, because they are Baldwins, or Greenings, for these same kinds in the South where the ripening season is longer, are Fall apples. If the Carrots have been planted too early they will ripen before digging, and be apt to send out roots and prove poor keepers, besides losing the advantage of October weather which is the Carrot month, doing more for the weight of the late planted crop than all the season besides.