168 
THE DICTIONARY OF GARDENING, 
‘BEET (Beta, which see). The present varieties of 
Beetroot are the offspring of Beta vulgaris, a plant of 
biennial duration, and a native of the sea coasts of 
Southern Europe. It was cultivated in this country about 
1656, but was probably long previously introduced by the 
ancient Romans. Beetroot is largely used as salad, more 
extensively on the Continent than with us, also pickled; 
medium sized, deeply coloured roots being the chief de- 
sideratum. Some varieties are largely grown for their 
-highly-coloured foliage, being planted in bedding-ont de- 
signs, and generally proving extremely effective. 
Cultivation: For obtaining the best results, an open 
situation should be chosen, free from the shade of trees. 
The ground should be light and sandy, and, if possible, that 
which been previously manured for some other crop, 
Fig. 222. Long YELLOW BEETROOT. 
r inst: gy e soil to a depth of 
vutumn, ar ‘ge 1t up for the winter. As soon 
as dry enough to allow of wo tking in spring, dig over the 
whole bed with a steel digging fork, and break the soil 
tolerably fine. Sow any time from the last week in April 
to the end of May. Prepare the drills about a foot or 15in. 
apart, and from lin. to 2in. deep. The seeds grow quicker 
if steeped in water previous to sowing, afterwards allow- 
ing them to get dry enough to separate from each 
other. Sow thinly, and fill in the drills with a rake. As 
soon as the plants are up, hoe between the rows, and keep 
_ free from weeds. In a fortnight or three weeks after this 
_ hoeing, if the weather has been favourable, the plants 
_ be large enough for thinning. ‘Thinont to about 9in. apart 
Beet—continued. 
and carefully fill up, in dull weather, any blanks that may 
occur. ‘Transplanting is, however, not generally a very 
satisfactory method. Carefully lift the roots in autumn, 
before frost comes, and wring off the leaves about an inch 
from the crowns. Place the roots in a cool shed or house, 
and allow the soil on them to get quite dry, when they may 
be stored for winter use in dry sand, or soil, in a shed free 
from frost. It is preferable to keep the crowns free from 
soil, to prevent decay from the ends of the leaves left on 
them. If this be carefully done, the roots will keep till the 
next season’s early crop is ready. In all processes con- 
nected with the growing, storing, or cooking of this vege- 
table, the greatest care must be taken to avoid bruising or 
otherwise injuring the roots, as deficiency of colour would 
be the result, especially in the case of the red-fleshed kinds, 
in some cases rendering them valueless for table use. 
Seed Saving: When lifting the crop in autumn, select 
as many of the best formed and coloured roots as required, 
and store them separately from the rest. In April, plant 
impregnation from other varieties, and in due time good 
seed will ripen. If good foliaged varieties are required, 
the best should be selected when growing in the summer, 
and either be marked by some means, or have the inferior 
ones removed from them. 
Sorts. These are somewhat numerous—almost every 
seedsman having a so-called “improved strain.” Nutting’s 
Dwarf Red, Chelsea, Pine Apple, Dell’s Crimson and Red 
Castelnaudary, are the best of the crimson or red-fleshed 
kinds. The Egyptian Turnip-rooted is a distinct variety, 
with flesh of a good colour, and fine flavour; excellent for 
summer salads, Betterave de Bretagne is a Continental 
variety ; the roots grow to a good size, with a distinct onter 
skin of a dark colour; flesh rich purple. The best of the 
yellow-fleshed kinds are Small Yellow and Long Yellow 
(see Fig. 222); but these are not grown 
much as the deep-coloured section; in fact, 
almost useless for garden purposes. 
Bedding Purposes: In this case, where the 
Pren to a object, the seed may be sown in a re- 
serve bed, and the plants transferred to their positions in 
the flower garden. If, however, a line is required in a 
ribbon or other border, the best plan is to sow there, and 
thin out the plants to equal distances. Dell’s Crimson is 
one of the best varieties for this, purpose, being very com- 
pact and of a good dark colour. * 
Varieties of the Leaf Beet (Beta Cicla), and Sea or 
Perennial Beet (Beta maritima), are sometimes, but very 
seldom, cultivated for the use of the leafstalks and 
leaves, the roots being hard and unfit for cooking pur- 
poses. They are at the best but substitutes for other 
them in a spot by themselves, where there is no danger of © 
80, 
ely, the midrib for Sea-kale and the leaves” 
ed 
