LONG-ROOTED VEGETABLES 37 



bronze-crimson, narrow, willow-like leaves, in neat little bushes, 

 suitable for edgings or bedding, one foot high ; Chilian, in 

 several colours, one-foot leaves ; and Dell's Crimson, both useful 

 and ornamental, deep dark red, with excellent roots. 



A more practical matter is the cultivation of Beetroots in the 

 kitchen-garden, which is, on the whole, of the easiest descrip- 

 tion, provided an open situation and a deep, freely- working 

 soil be chosen. As with other tap-roots perhaps more par- 

 ticularly so the soil must be well dug, and deeply manured, 

 with no forcing materials placed in the upper portion of the 

 ground. In selecting the site, and subsequently sowing the 

 seeds, harvesting facilities should be particularly kept well in 

 view, as the Beetroot is so easily injured by careless removal 

 from the ground. It only requires the smallest bruise or break- 

 age to ruin the whole vegetable both in flavour and quality 

 the damaged root presenting a most unattractive, anaemic 

 appearance when ccoked and placed upon the table, instead of 

 possessing that rich, crimson hue, its finest attribute in decora- 

 tive cookery. These facts enjoin the greatest care in removing 

 the roots from the soil. The fork is the best tool for this purpose, 

 and it must be thrust down well beneath the root to be lifted, 

 so as to bring it forth intact. 



The storage of Beetroots is an important operation, for they 

 must be well protected from damage and deterioration. It is 

 sufficient to shake the earth from the roots, without washing or 

 trimming, and place them where they can be easily got at in 

 sand, or ashes, and in a well-protected, dry situation, for they 

 [will probably be frequently required for use. Never use a 

 i knife or any sharp instrument upon this vegetable until it has 

 been sufficiently boiled. Do not cut off the leaves ; twist or 

 i wrench them off. Prior to cooking, the roots are well washed 

 to remove as much of the dirt as possible ; then they are boiled 

 in an old saucepan kept for such purposes. After the cooking 

 is completed, the roots may be scraped and thoroughly cleansed, 

 and cut in any manner that may be desired, without the least 

 : detriment to them ; but it is as well to again emphasize the truth 

 that it is fatal to attempt anything of the sort at any previous 

 stage. Dell's Crimson and Egyptian are good round sorts for 

 shallow soils ; whilst there is a good choice of varieties for the 

 deeper soils. 



In addition to the foregoing utility Beets, there are others 

 that are grown for the sake of their leaves and stalks rather 

 than the root. One of these is the Perpetual or Spinach Beet 



