BEET. 29 



size, but are greatly inferior, for culinary purposes, 

 both to the red beet and most other of our escu- 

 lent roots. They are sometimes dressed like carrots 

 or parsnips, sliced and served up with melted but- 

 ter, but are generally mawkish and unpalatable. 

 The leaves, however, are of most value ; and, if the 

 plants have room enough, they will grow twelve or 

 fifteen inches broad, and to a considerable length : 

 the young, thick, fleshy stalks, divested of the lamina 

 of the leaf, peeled or scraped, and then boiled and 

 served up with butter, are tender and agreeable 

 to the taste. The green leaves are also occasionally 

 dressed as spinach, which it much resembles. 



6. Silver or Sea- kail Beet. This sort is considered 

 by some to be superior to the Beta Cicla: it is 

 much cultivated in the neighbourhood of South- 

 ampton, on account of its large midribs, which, 

 when cooked, resemble sea-kail. The author saw 

 some fine improved specimens of this variety grow- 

 ing in Mr. Rogers's nursery a few weeks since ; he 

 also tasted the stalks and leaves cooked, both of 

 which he considers very palatable and wholesome. 



A large quantity of sugar can be obtained from 

 the beet- root ; and it has of late been extensively 

 cultivated for that purpose, especially in France 

 and Germany. 



Culture. Little art is required in the cultivation 

 of the beet ; all the varieties are raised from seed 

 sown annually in March or April, in the place 

 where the plants are to remain ; for it will not do 

 to transplant them, if a large, clean, well-grown root 

 is wanted. 



The soil in which it grows best is a deep, rich. 



