CHAP. I. CULINARY VEGETABLES. 143 



Amaranthus Gangeticus. 

 Lai Sag. 



The same remarks apply to this as to the last. Dr. Roxburgh 



says : 



" Varieties of this species, many tolerably permanent, differing 

 chiefly in colour from green with the slightest tinge of red, to 

 rufous, liver-coloured, and bright red. They are more generally 

 used among the natives of Bengal than any other species or 

 variety." 



CHENOPODIACE^. 



Spinacea oleracea. 

 SPINACH. 



There are two varieties of Spinach : the prickly-seeded with 

 triangular leaves, and the smooth-seeded with round leaves. 

 In Europe these are sown at two distinct seasons, but in this 

 country the same season is suited to each. 



The seed should be sown in October, when the Eains are over, 

 broadcast, or in drills, which is the better plan. - The distance 

 between each drill should be a foot, and between each plant in 

 the drills four inches. Spinach loves a rich soil and a shady 

 situation well watered. The young plants, if not protected by 

 a net or some other means, are very liable to be devoured by 

 sparrows. 



Beta vulgaris. 



BEET. 

 Chinehinda. 



This vegetable appears to be far more generally cultivated 

 in India than it is in England. When sliced and dressed with 

 vinegar it affords during the Cold season an immediate and 

 most delicious pickle. Care should be taken that the root be in 

 no way damaged or cut open before it is boiled, or the colouring 

 matter will be discharged, and it will in consequence lose much 

 of its handsome appearance. 



There are several varieties of the vegetable, but they vary 

 more perhaps in form and in colour than they do in flavour ; for 

 the table that of the deepest blood-colour is generally held in 

 highest estimation, as it is undoubtedly the handsomest. 



