BEETS. 203 



are ■well formed, free from forks or brandies, smooth, of medium 

 si/^ of the variety, and having the color indicatiog a pure strain. 

 These should be planted out during the latter part of April or 

 beginning of May, according to the character of the season, 

 where they will not be near any beets of another variety that 

 are going to seed. The seed will usually ripen in August, may 

 be gathered when dry and preserved for future use. Eeet seed 

 possesses great vitality, and, if it has been kept dry, will grow, 

 though it may be five or six years old. If the seed be soaked 

 in warm wat^r for a few hours just before planting, it will ger- 

 minate quicker and more certainly. 



The following varieties will be found to be the best for 

 table use: — 



Eakly Bassano. — Fig. 56 shows the form of this variety of 

 beet. This variety is shaped much like a white turnip, with a 

 slender tap-root. The exposed part of the 

 root is brown; beneath the surface of the 

 ground it is a clear rosy red. The flesh is 

 nearly white, with circles or veins of bright 

 pink, not very close-grained, but tender, 

 sweet and pleasant. It is a very early 

 sort, introduced from Italy, and much 

 valued on account of its coming so soon 

 into use. Many esteem it so highly that 

 they make a second sowing late in June 

 for winter use. The roots from the early 

 sowing would not be suitable for the table 

 in winter, becoming too tough and fibrous. ^- ^• 



Early Blood Turnip. — Succeeds weU everywhere, and ia 

 much esteemed on account of its healthy character and uniform 

 excellence, and is more universally planted than any other sort. 

 It is shaped much like a smooth, well-formed, globe turnip, 

 being about four and a half inches deep by four inches in 

 diameter. It is very smooth and handsome, with a deep blood- 

 ied flesh, often with veins of lighter red, very tender and sweet 



