FIELD AND GARDEN VEGETABLES. 



CHAPTER I. 

 ESCULENT ROOTS. 



The Beet. Carrot. Cherville, Turnip-rooted. Chinese Potato, or 

 Japanese Yam. Chufa, or Earth Almond. German Rampion. Jeru- 

 salem Artichoke. Oxalis, Tuberous. Oxalis, Deppes. Parsnip. Po- 

 tato. Radish. Rampion. Swede, or Ruta-baga Turnip. Salsify, or 

 Oyster Plant. Scolymus. Scorzonera. Skirret. Sweet Potato. Tuber- 

 ous-rooted Chickling Vetch. Tuberous-rooted Tropoeolum. Turnip. 



THE BEET. 



Beta vulgaris. 



HE Common Beet, sometimes termed the Red 

 Beet, is a half-hardy biennial plant ; and is 

 cultivated for its large, succulent, sweet, and 

 tender roots. These attain their full size 

 during the first year, but will not survive the 

 winter in the open ground. The seed is produced the sec- 

 ond year ; after the ripening of which, the plant perishes. 



When fully developed, the beet-plant rises about four feet 

 in height, with an angular, channelled stem ; long, slender 

 branches ; and large, oblong, smooth, thick, and fleshy 

 leaves. The flowers are small, green, and are either sessile, 

 or produced on very short peduncles. The calyxes, before 

 maturity, are soft and fleshy ; when ripe, hard and wood- 

 like in texture. These calyxes, which are formed in small, 

 united, rounded groups, or clusters, are of a brownish color, 

 1 



