THE BEET. 131 



BEET, beta vulgaris. C. 5.02. Chenopodeae. Fr. Dh. A. sp. 5-7. 

 4 ft from the Greek letter of that name which the seeds resemble. 

 This is a well known succulent root much cultivated in this coun- 

 try and in Europe where it grows wild. It is a native of Sicily 

 and came to England in 1548. The principal varieties are the rc.d and 

 white, though there are 6 others cultivated. The former is principal- 

 ly used at table, scraped, in salads, boiled, and cut in slices, as a pickle 

 and stewed with onions; but if eaten in great quantities they are inju- 

 rious. They are taken from the ground in August, but are not per- 

 fected before October. The red beet when boiled, is tender, sweet, 

 and palatable. Deprived of most of its juice and treated like malt, 

 it is found to be a good substitute for barley ; and the beer is perfectly 

 wholesome, palatable, and little inferior to that of malt. The beet af- 

 fords a great amount of saccharine matter, and the French continue 

 to make large quantities of sugar from it. In this country, also, both 

 kinds are extensively grown for the manufacture of sugar, for cattle 

 and for culinary uses. 



For sugar, beets are boiled soon after being taken from the earth ; 

 and, when cold, sliced and pressed, and the juice evaporated to the 

 consistency of syrup, after which the sugar is obtained by crystaliza- 

 tion. 110 Ibs. of the root yield 41 Ibs. of juice, which, by evaporation, 

 yield 4 Ibs. of brown sugar, or 4 Ibs. of white powdered sugar. The 

 residuum, with the syrup and molasses, yields 3 quarts of rectified 

 spirits, similar to rum. The manufacture of sugar from the beet does 

 not however compete successfully with that from the sugar cane, though 

 the amount is about the same. The leaves of the beet, raised in rich 

 soil, contain considerable pure nitre, supposed to be derived from the 

 animal matter of the manure. Beside its uses as food for man, it is 

 very valuable for cattle and other animals. The early turnip-rooted 

 beet is good for summer use, the tops being used boiled as greens. 

 Cattle fatten on the sugar beet and cows give more milk for a short 

 time, after which they grow too fat. The Sinclair beet has large 

 leaves which are tender and excellent, served up as spinnage with the 

 boiled stalk. Beets are preserved as a confection and pickle, and are 

 used as a substitute for coflee. For sugar, the green topped and for 

 salads the small red are preferred. They should have deep, well com- 

 minuted soil, and each should have a square foot. Sliced with boiled 

 onions, the beet is a nice condiment, with cold meat, mixed with spices, 

 vinegar and hard boiled eggs. The stalks and ribs of the white 

 are good in soups, for stewing and dressed like asparagus ; and the 

 leaves are fine pot herbs. Beets make good pies, when well cooked. 



The mangel wurzel beet, or mangol wurzcl of the Germans, is 

 grown principally for cattle; having a larger root and making sugar. 

 The leaves, when young, scraped and boiled and served with butter, 

 are good, and also as spinach. The silver or kail beet, is mostly culti- 



