104 BEET-ROOT SUGAR AND 



would obstruct the subsequent passage of the cultiva- 

 tor ; whereas if they are spread, the cultivator will pass 

 over them, and leave the intervals between the rows 

 perfectly clean and smooth. 



As soon after the first weeding as the ground be- 

 comes "baked" or " crusted," or as soon as the 

 weeds again make their appearance, a second and 

 deeper cultivation, and also a thorough weeding, should 

 take place. The ground should at all times be kept 

 pulverized, loose, open, and always entirely free from 

 weeds. For this reason, as well as that the extirpated 

 weeds may die more speedily, it is highly important 

 that the weeding and cultivation should be done not 

 only when the weather is hot, for then weeds are more 

 easily killed, but also when the ground is dry, for it is 

 at that time less likely to form a crust. 



The only operations in beet culture suitable for wet J 

 weather are thinning and transplanting. Some hand 

 labor is necessary, and frequent hoeings that break up 

 the incrusted soil are of great benefit. Care should 

 be taken to keep the hoes sharp, in order the more 

 easily to cut off the weeds. There is a proverb in \ 

 Germany that " the hoe is the gold of the beet." ) 



The number of times that the beet should be weeded 

 and cultivated is determined by the condition of the 

 surface soil, and the existence of weeds. The weeds \ 

 must be kept down, and the soil must be kept loose. / 

 Three weedings often suffice ; if no more are required, 

 so much the better. If six are needed, they must be 

 given. The value of the crop demands this, and it 

 must be done, and well done. The better it is done 

 the first time, the less there will be necessary to do 

 afterwards. 



