i6 GARDENING 



hoe should be occasionally used to give them air as 

 well as to destroy any weeds. October is the time 

 for taking it up for use as it is wanted, but it is 

 best to wait till November or the beginning of 

 December to take it up entirely, when it should be 

 buried in sand or sifted coal ashes in alternate 

 layers under shelter, after removing the leaves and 

 fibrous roots. Great care must be exercised in 

 taking it up not to break the roots, as, if any of the 

 very smallest fibres are injured, the roots bleed, and 

 both colour and quality suffer, as it will become a 

 dingy whitish pink instead of a brilliant dark red. 



Some of the best kinds are Dell's Crimson and 

 Nutting's Dwarf Red. The former is very compact 

 in growth and delicate in quality. There is a new 

 variety called Beet Cheltenham Green Top, which 

 has been very highly spoken of. It has green 

 foliage, and is smaller than most other kinds. The 

 root is a very deep shade of purple black, and the 

 flavour very delicious. 



RECIPE FOR COOKING 

 Beetroot a la Creme 



Peel a beetroot and cut it into slices, then cook it very 

 slowly in a melted butter sauce or white bechamel. Season 

 wdth pepper and salt, and serve. 



BORAGE 



This is a very robust herb, though it prefers a 

 light warm soil, but not rich, and an open situation. 

 It is best sown in March and two or three times suc- 

 cessively during the season, in shallow drills, about 



