LEAF-BEET, OR SWISS CHARD BEET 349 



Silvery Sea-kale Beet (^ natural size). 



flavour, and in this variety these are the only parts of the plant 



that are used. 



Silvery Sea-kale Beet, or Silvery Swiss Chard. A very fine 



and good kind, with large broad 



leaves, which are very much 



undulated, half-erect, and re- 

 markable for the size of their 



stalks and midribs, which are 



often 4 in. broad or more. This 



variety is not quite so hardy 



as the preceding kind, but it 



is much more productive, and 



the chards are of far better 



quality, being quite free from 



any trace of earthy flavour,' 



and having a very delicate, 



slightly acid taste. Moreover, 



the blade of the leaf may 



also be used, like that of the 



Common Spinach Beet. In 



these plants a light and pale 



colour in the leaves appears to be accompanied by a mild flavour, 



while leaves of a dark green colour have always a strong acrid 



taste. There are few vegetables which require less care during 



their growth or yield a more certain crop than this variety of 



Chard-beet. Well-grown chards may be gathered from it in 



July, and the plants will continue to bear all through the 



summer and autumn, and 

 even far into winter, if the 

 precaution is taken of re- 

 moving them to a vegetable- 

 house. In France this 

 excellent vegetable is hardly 

 used, except in some of the 

 departments of the north 

 and east. 



White Curled Swiss 

 Chard. This is almost as 

 vigorous and productive a 

 variety as the preceding one, 

 __ with leaves equally white 



^r but crimped and curled in 



White Curled Swiss Chard ( T V natural size). 



a remarkable manner. The 

 chards and stalks are not 



so broad as those of the preceding kind, but they are of quite 



as good quality. 



