BEET ROOT. 97 
richer in cellulose than most other tubers. An addition of 
vinegar to slices of red Beet root softens the fibrous tissue, and 
increases its digestibility; but it does not interfere with the cane 
sugar which is abundantly present. To persons of a certain age 
Beet root boiled is very indigestible, or rather they do not digest 
it at all. It is not the sugar pulp which thus proves a difficulty, 
but the porous network which resists the action of the gastric 
juice. Therefore, when the root is reduced to a purée, almost 
any person may eat it, though in the process of cooking much 
of the sugar is sacrificed. 
This root is helpful against some derangements of the womb’s 
functions ; whilst the white Beet is laxative, and will stimulate 
an increased flow of urine. Though Beet-root sugar, and cane 
sugar, are chemically identical when pure (which they never are), 
yet commercially, and for culinary flavour, they differ in two 
important respects. First, the Beet sugar contains more 
extractives in the form of alkaline carbonates, many of these 
having a powerful, and characteristic taste which cannot be dis- 
pelled ; and therefore it is that an infusion of tea, when sweetened 
with beet sugar containing such alkaline carbonates, is not in 
character, and flavour the same beverage as that made with a 
sugar free from this admixture. A like effect is found in coffee, 
and in several other sweetened drinks. Next, Beet-root molasses 
contains more extractives than cane molasses, and its ash gives 
more of the oxides of soda and potash ; so that cane sugar is 
on the whole a superior article to Beet-root sugar. 
The Beet is characterized by a large percentage of sugar, | 
mucilage, starch, and alkaline salts, especially of soda. A 
pleasant wine may be made from the roots; and the juice thereof 
when applied to the skin of the face is an excellent cosmetic. 
Sometimes the root bears the name of Betterave. Baked beets 
are capital for the table. A Russian dinner generally begins 
with Bortch, which is the national soup, and the Russian is as 
proud of it as is the Englishman of roast beef. This is of a deep 
red colour, being made from Beet root, but having a “ stock of 
treasures hidden in its depths; onions, perhaps, are swimming on 
the top, and beneath the surface tomatoes are not improbably 
concealed, with—at the bottom—a chop, succulent as a young 
chicken ; while as an additional zest the waiter brings a tureen 
which contains sour cream, to be eaten with the soup.” It is 
quite possible to make a whole meal of “ bortch” soup, with 
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