19« The Gardener*s New Director. 



BEETS. 



OF thefe there are three forts : 



1. The Green Beet. 



2. The Red Beet. 



3. The White Beet with a large ftalk, commonly 



called Bcet-chard, or Swifs Beet. 



I. 



T. 

 moifl: piece of land, well dug, but not over 

 rich; and the better the foil is wrought, the more li- 

 berty the roots will have to fweil, and produce large 

 leaves. Their leaves are a good and whclefome pot- 

 herb, and by blanching or fteeping them a little time in 

 water before they are ufed, they will be rendered very 

 palatable, and their bitternefs removed. If you perceive 

 them to come up too thick, they muft be well thin- 

 ned ; and if fome of their feeds are dropped amongft 

 your fummer-carrots, they will do well, as the carrots 

 will be drawn in fummer, when the Beets will re- 

 main, and be much improved, by the ground being 

 Airrcd about them. Provided you can rake tlie bed, on 

 ihe removal of the Carrots, you may plant a draggling 

 crop of Savoys for winter and fpring ufe. 



2. Tht Red Beei, fee Parsnip. 



3. The White Beet or Beetcbard may be fown at the 

 fame time as the Green Beety thinning and cultivating 

 them in the fame manner; but obferve, that as the 

 Beetchards are only valued for their large flat ftems, do 

 not fuffer them to appear the firft fummer, keeping 

 them down by cutting, whereby their roots will be 

 enabled to fend up large, flat, and broad ftems the year 

 following; in foups, or tryedby themfelves, they make 

 a delicate difh ; but they are more proper for foups, by 

 their ready difTolving quality, adding a delicate fmooth- 

 refs and fulnefs not to be imitated by any other herb. 

 For the better fupplying the kitchen, they muft be 

 fown every year. 



BEET- 



