246 SUGAR BEETS AND OTHER ROOT CROPS 



pulled, tied in bunches and marketed. Each row is therefore 

 given several thinnings or pullings each time a crop is harvested. 

 If the slowest growing plants in the garden become too fibrous for 

 table use, they are used for stock feed. They may be pulled and 

 dried at any time desired during the summer or fall, and are easily 

 kept for a few weeks during feeding time. 



SWISS CHARD. Although this crop is classified among the 

 root crops, it is used chiefly for the tops, which are served in two 

 ways: They are either cooked as greens, or the thick mid-ribs of 

 the leaves, including the lower stems, are served as asparagus. 



Chard is sown in rows about fifteen inches apart to allow of a 

 little tillage between the rows. The crop is started in early spring 

 and may be harvested as soon as enough growth develops. If the 

 tillage is good and the moisture conditions of the soil are favorable, 

 the tops will become very large before they are too fibrous for 

 table use. A large crop of greens is then secured. Before this, 

 some thinning of the stand is necessary. A very young crop of 

 greens is secured during the thinning process and the main crop 

 is left standing at distances of five to eight inches. The main crop 

 may be harvested by cutting without injuring the crowns, in which 

 case a second growth will shoot up from the roots. If the leaves 

 are broken or pulled singly without injuring the central bud of 

 the crown, the plants will continue to produce new leaves and a 

 perpetual crop is thus secured through the summer season. 



This is one of the few crops of greens that endure summer heat. 

 It is seldom seen in city markets, but is gradually becoming more 

 popular as its merits are better known. 



The crop may be forced to produce an early growth by starting 

 the seed in hotbeds and transplanting the plants in the open garden 

 as is sometimes done with spinach and garden beets. The plants 

 are moved to the open garden after danger of spring frost is over. 



CARROTS. The common yellow rooted carrots with their 

 finely divided leaves are well known in gardens and in city markets 

 (Fig. 173). The roots are of several forms, the long cylindrical 

 form, the short cylindrical form, and the long tapering form. 

 Different varieties vary not only in shape, but also in color from 

 white through yellow and orange to almost red. 



This crop is grown chiefly for use on the table, but is sometimes 

 fed to stock. Horses relish the carrots, and the crop is often used 

 by horse feeders. The yield per acre is far less than that of mangel- 

 wurzels, and the feeding value is very little, if any greater. 



