ROOT CROPS {Continued) 



The Beet 



The various forms of Beets now cultivated have been 

 derived from the Wild Beet, which is common in Southern 

 Europe and other regions bordering the Mediterranean 

 sea. In addition to the Garden Beet, with which we 

 are now especially concerned, there are the large, coarse- 

 grained Mangel Wurzels or Mangels, grown for stock 

 feed; the Sugar Beets, grown for their sugar content; the 

 FoUage Beets, grown for ornament ; and the Swiss Chard, 

 grown as a pot-herb. 



It is beHeved that all of these have been derived from 

 the original Wild Beet. This shows what can be done 

 by selecting seed with reference to different characters 

 of the plant. 



The varieties of Garden Beets are divided into four 

 classes as to form, namely: Top-shaped or Turnip-rooted, 

 Oval, Half-long, and Long. The Turnip-shaped sorts, 

 however, are the ones now grown chiefly for use as a 

 culinary vegetable. They require a rich, deep, moist 

 soil in good tillage, and under favorable conditions will 

 become large enough for bunching in eight weeks from 

 seeding. They are usually planted very early in spring 

 for summer use, and again in summer for fall and winter 

 use. 



The so-called seed of the Beet is really a seed-head or 

 fruit, in each of which there are usually several seeds. 



