282 SPINACEOUS PLANTS. 



plants, and allow them to grow unplucked. Just before the 

 closing up of the ground in autumn, take up the roots ; and, 

 after removing the tops an inch above the crown, pack them 

 in dry sand in the cellar. The following spring, as soon as 

 the ground is in working order, set them out with the crowns 

 level with the surface of the ground, and about two feet and 

 a half apart. As the plants increase in height, tie them to 

 stakes, to prevent injury from wind ; and in August, when 

 the seed is ripe, cut off the stems near the ground, and 

 spread them entire, in an airy situation, till they are suffi- 

 ciently dried for threshing out. 



The seed, or fruit, has the appearance peculiar to the fam- 

 ily, although those of the different varieties, like the seeds 

 of the Red Beet, vary somewhat in size, and shade of color. 

 An ounce of seed will sow a hundred feet of drill, or be 

 sufficient for a nursery-bed of fifty square feet. 



Use. u This species of Beet for, botauically con^if.- 

 ered, it is a distinct species from Beta vulgaris, the Common or 

 Red Beet is cultivated exclusively for its leaves ; whereas 

 the Red Beet is grown for its roots. These leaves are boiled 

 like Spinach, and also put into soups. The midribs and 

 stalks, which are separated from the lamina of the leaf, 

 are stewed and eaten like Asparagus, under the name of 

 " Chard." As a spinaceous plant, the White Beet might be 

 grown to great advantage in the vegetable garden, as it affords 

 leaves fit for use during the Avhole summer." Mclnt. 



The thin part of the leaves is sometimes put into soups, 

 together with sorrel, to correct the acidity of the latter. 

 The varieties are as follow : - 



Green or Stalks and leaves large, green ; the roots are 



Common 

 Leaf-Beet. tough and fibrous, and measure little more than 



an inch in diameter ; the leaves are tender, and of good quality. 

 If a sowing be made as soon in spring as the frost will 



