THE BEET. 5 



or more varieties are allowed to run to seed in close proxim- 

 ity, but is sometimes performed artificially by transferring 

 the pollen from the flower of a particular variety to the 

 stigma of the flower of another. 



The kinds now in cultivation are as follow ; viz. : 



Root produced entirely within the earth, Bark-skin- 

 J ned. Vil. 



broadest near the crown, and thence tapering OAK BARK- 



SKINJKD. 



regularly to a point ; average specimens meas- 

 uring four inches in their greatest diameter, 

 and about one foot in depth. Skin dark 

 brown, thick, hard, and wrinkled, or stri- 

 ated, sometimes reticulated or netted, 

 much resembling the bark of some descrip- 

 tions of trees ; whence the name. Flesh 

 very deep, purplish-red, circled, and rayed, 

 with paler red, fine-grained, sugary, and 

 tender. Leaves numerous, spreading, 

 bright green, slightly stained with red ; 

 the leaf-stems and nerves bright purplish- 

 red. 



An early and comparatively new French 

 variety, of fine flavor, excellent for summer 

 use, and, if sown as late as the second week 

 in June, equally valuable for the table dur- 

 ing winter. Not recommended for field 



Bark-skinned Beet 



culture. 



Sow in rows fourteen inches apart, and thin to six inches 

 apart in the rows. 



Root similar in form to the Castelnaudary, Barrett's 



New Crim- 

 but somewhat larger, smooth and regular, and son. Thomp. 



not apt to fork. Flesh dark crimson, fine-grained and 

 tender. Leaf-stalks yellow. 

 1* 



