VARIETIES OF THE BEET. 67 



terested in obtaining a maximum yield of roots and 

 sugar. 



We will now examine the different types of beets 

 that have been acclimated, and to each affix either the 

 name of the country in which it originated or the 

 grower.^ The most important of this class is the first 

 mentioned, and the others are but the same type 

 degenerated. 



White Silesian (fig. 1). — This type has been known 

 in Germany for many years, and it is supposed that 

 Mathieu Dombasle was the first to introduce it 

 into France. It grows mostly under ground, and 

 gives a yield of 25,000 to 30,000 kilog. (55,000 to 

 66,000 lbs.) per hectare (two and a half acres), and 

 has a percentage of about 16 in sugar. Strange to 

 say, since it has been acclimated its volume has in- 

 creased. The skin and the flesh are very white. The 

 varieties^ that have been derived from this by selection 

 are numerous, and the most important is the so-called 



Magdeburg. — This root is long and regular, has but 

 few side roots, and grows well beneath the surface. 

 The yield to the hectare (two and a half acres) is about 

 25,000 kilog. (55,000 lbs.), and it has a percentage 

 of 14 of sugar. 



Imperiale (fig. 2). — Has a green neck, and grows 

 greatly beneath the surface. Was obtained for the 

 first time by Knauer, and brought to France by Vil- 



' We counted In the Paris Exhibition of 1878 twenty exhibitors pretending 

 that they had obtained better results than had heretofore existed. 

 ^ See culture of the grain. 



