186 CULTURE' OF 



SEED* 



The choice of seed is a very great matter, as on 

 the color of the root depends the color of the sugar, 

 and, consequently, its value. The method of choos- 

 ing proper seed, is to sow some of them in a pot of 

 vegetable mould, and expose it to a heat of 30 de- 

 grees Centigrade, or 86 degrees of Fahrenheit's 

 thermometer, watering the earth in the pot from time 

 to time during the process. Two small leaves will 

 shoot up from each seed in about twelve days, which 

 when fully blown out, should be rubbed gently be- 

 tween two fingers. Should the sap, thus obtained 

 from the leaves by the rubbing, colour an object red, 

 the seed are not good, and should by no means be 

 used. The reason of this is, that sugar made from 

 white roots is not of so high a color as that which 

 comes from the red beet, and is not so troublesome to 

 refine. No seed should be used but those of the Si- 

 lesian white beet, if they can be had. No other rule 

 to discover good seed, is so certain as the abova. 



The French people practice four modes of sowing 

 the seed. The first, is to sow them in beds, in nur- 

 sery style. The second, broadcast, in the manner of 

 sowing wheat. The third, in drills. The fourth, 

 by a machine for the purpose. A very small space 

 is required for sowing the seed in beds, for so soon as 

 they grow thick, they are transplanted. This is 

 done about a month or six weeks after germination. 



