242 A^KICWXTURAL B8SAt«. 



beans, sallads of different kinds, cabbages, squasbes, mclions, 

 onions, and corn and potatoes of an early growth, for culinary 

 ipurposes. 



Of the different kinds of beets, the led winter beet is believ- 

 ed to be the best. The early beet of a white or pale red color, 

 comes to maturity much sooner, and is very productive, but is 

 of a more insipid flavor, and less nutritive than the red. This 

 root boiled, is a very nutricious vegetable to use with every 

 kind of meat, and also makes an excellent pickle when pre- 

 served like the cucumbej, in vinegar. It is also raised in some 

 parts of Europe for the purpose of making sugar, and ardent 

 spinl.s. which gives it an additional value. The beet and car- 

 rot may be sown from the tenth to the twentieth of May, vary- 

 ing according to the difference of climate and season, in the 

 Ne\v-E;igla.nJ States. The parsnip may be sown much earli- 

 er, as the seed does not germinate so soon, and it is not affect- 

 ed by the frost. 



To prepare the ground properly, for the reception of the seed of 

 either of these roots, the soil should be made very rich, and mel- 

 lowed to the depth often inches, and perfectly pulverized, so 

 that no hard substance or clump of earth may come in contact 

 with it. To effect this, it is always best to plow the ground 

 first when fruit trees or shrubbery are not in the way, as by 

 that means the soil is more easily aad effectually mellowed 

 with the spade. The seed of beets, carrots, and parsnips sbould 

 be barely covered with light earth, in rows across the bed, and 

 at the last weeding, should be thinned so as to stand about 

 four inches apart, the same distance to be observed between 

 the rows, though carrots will often grow to a good size if left 

 standing much thicker. In the management of the parsnip, w« 

 may see the tyranny of custom, and one of the evils of igno- ; 

 yance. The farmers and other citizens generally, through th* 

 country, are governed by a tradition that the parsnip is only & 

 rarity, to be used a few days in the spring ; and that it shouW 

 be kept in the ground through the winter, when by digging it 

 in the fall they may provide thsir table with a very pleasant. 



