18 



When onions are cut across, which is not usually done in judging, there 

 should be a large number of rings, and each of these should be as narrow as 

 possible, and the centre white rather than green. 



All the roots should be removed, and the stems should be cut off about % 

 inch from the onion. There should be no bruises or breaks in the skin, the 

 outer layers of which should not be removed. 



BEETS. 



Garden beets must be uniform, particularly in colour, shape, size, and 

 maturity. Though usually shown to much greater sizes, undoubtedly the best 

 for all purposes is 2% to 3% inches in diameter, except in commercial exhibits, 

 where they should be from 3 to 3% inches. The colour should be a deep red, 

 and there should be as little waste from green top as possible. The form 

 should be nearly globular for the globe beets, and typical of the variety in 

 the long ones, which latter should be 6 to 7 inches long and about 2 inches in 

 diameter. Beets should be free from blemishes, especially splitting, and a 

 much-scarred heavy top, which is practically all waste. They should be pre- 

 pared by washing. The top should be twisted off about % inch from the beet, 

 but the roots should be left on. It is desirable that the top should have been 

 as small as possible, as evidenced by small stems. 



Quality and inside colour are the most important points about the beet. 

 When cross-sectioned, it should be red all through, with a minimum of white. 

 It should cut easily, with an absence of fibre, and the rings should be 

 numerous and narrow, while the flesh should be sweet and juicy as well 

 as red. 



Commercial exhibits of beets should comply with all the above require- 

 ments, save that quality is not given so high a place, and more emphasis is 

 laid on uniformity, smallness of top, and correct size, as given above. 



Swiss CHABD. 



This is a member of the beet family, of which the stalks are edible. Six 

 stalks should be displayed with the leaves left on. The stalks should be long, 

 thick, white, uniform, tender, and clean ; the leaves small in proportion. 



CABBOTS. 



Garden carrots, as shown, should be very uniform, especially in size and 

 form; the short varieties from 4% to 5 inches long, the intermediates from 

 6 to 7 inches, and the long from 8 to 9 inches. There is not much difference 

 in colour, which should be bright and healthy in tone. The form should be 

 tapering to a blunt point in the short types, but to a long point in the other 

 types. Freedom from blemishes is usually easy to secure in the medium sizes 

 mentioned above, the chief blemishes found being green tops and a splitting, 

 due to too rapid growth. Carrots should be washed, the tops of the roots 

 removed, and the stems twisted off. The top should be as small as possible, 

 which is shown by the smallness of the scars left. 



In commercial exhibits of carrots uniformity is most important. In size 

 the specimens should weigh % Ib. each, while in form they should be short 

 and thick. 



Quality in carrots is indicated by taking a cross-section. The heart should 

 be small and the flesh small-grained. As tested by taste, the flesh should be 

 sweet and mild in flavour. 



TABLE TCBSIPS. 



The swede varieties should be about 5 inches in diameter, with a small 

 top, clean, uniform, free from all blemishes, especially the work of the fruit- 



