SKIRRET. 197 



In the United States the beet is a favorite vegetable, 

 largely cultivated in gardens for the table, and in lots 

 and fields for stock. The Sugar Beet and Ruta Baga 

 are, however, generally chosen for the latter purpose. 



The Turnip-rooted variety is considered the earliest, 

 whilst the Long Red is planted for the principal crop 

 from the middle of May to the 20th of June. 



The White Beet (Beta cicla) is chiefly cultivated for 

 its stalks or leaves, the mid-rib of which, divested of the 

 sides or leafy part, is added to soups, or, when peeled 

 and, boiled,' dressed and eaten like asparagus. The 

 Siuiss Chard is one variety of the white beet, used in the 

 same way. The Silver or Sea-Kale Beet much resem- 

 bles the White Beet, but has much larger leaves and 

 stems, and when cooked bears more resemblance to 

 Sea-Kale. 



The beet is sown as soon as the frost is out of the 

 ground. For this, as for all root crops, the soil 

 should be broken deep, and rendered very fine. Drop 

 the seeds in the drills about three inches apart, cover 

 an inch deep and tread, or roll tlip. earth down firmly. 

 When up and finely growing, thin out to six inches apart. 



Skirret {jSium Sisarum) is a native of China, now 

 seldom seen in English gardens. Its tubers are used 

 like parsnips. It is a perennial, and may be propagat- 

 ed by separating the roots in spring ; but it succeeds 

 better by annual sowings, which may be nfade in April. 



This root is a white, sweet, and pleasant vegetable, 

 cooked and eatenr much like Salsify. The seed may be 

 sown in beds from the middle of April to the first of May. 

 They should be placed i\\ drills, and when well started 

 in growth, thinned so as to remain five or six inches 



