BEET. 2? 



Nothing is required to be done, after the beans 

 are three or four inches high, but to hoe up some 

 earth to the stems, on both sides of each row, and 

 to clear away the weeds. Repeat the hoeing as 

 future weeds arise, both to keep the ground about 

 the plants clear, and to loosen the earth in order to 

 encourage their growth. 



As the different crops come into full blossom, 

 pinch off the tops, in order to promote their fruit- 

 ing sooner, in a more plentiful production of well- 

 filled pods : this is also a preventive against the black 

 blight, which so often attacks this crop, especially 

 in confined situations. The pods are fit to gather 

 for the table when they attain about half the size 

 which they should possess at maturity. If left 

 longer, they become black-eyed, tough, and strong- 

 tasted, and very inferior for use. 



5. BEET. BETA. 



Beta takes its name from the shape of its seed- 

 vessel, which, when it swells with seed, has the 

 form of the letter so called in the Greek alphabet. 



The beet is a native of Sicily and of the sea- 

 coast of the south of Europe. It was introduced 

 into this country, with many other culinary plants, 

 in the year 1548. 



There are six varieties of the beet in cultivation 

 for culinary purposes, but some are much more ex- 

 tensively used than others. The following list gives 

 the name, merit, and use of each : 



1. Red Beet. This sort is highly valued for its 

 large red root, which often grows twelve or fifteen 



