35© KITCHEN GARDEN DISPLAYEB. 



and boiled in fallads, alfo for pickling, and 

 boiling, to eat cold vviih vinegar, &c. 



Likevvife the Mangel-wurzel beet is ufeful 

 both in its root to boil, and the leaves for 

 drefling like Spinach, in which they are ex- 

 cellently good ; cutting them ofFclofe as want- 

 ed, they will flioot up again in fuccefnonal 

 iupply ; alfo the thick llelhy llalks, and mid- 

 dle rib of the leaves peeled, boil tender and 

 ^ood, to eat like afparagus. — Se? the Pot- 

 thrb Beets. 



'\o fave feed, leave or plant out fome beft 

 roots in February two feet dil^ance, they will 

 ihoot up ftrong llalks, and produce plenty of 

 feed in Autumn. 



BEETS. 



(Pot-herb kinds for their leaves) 



Green-leaved Beet 

 White-leaved Beet 

 Great White Swiss Beet 

 Mangel-wurzel Beet 



' p H I S clafs of Beets are cultivated for their 

 large leaves to boil like fpinach, and for 

 foups, and other culinary occafions ; are all 

 biennial plants, raifed every year from feed 

 fowed in Spring, Summer, and Autumn, to 

 remain where fowed, and the plants thinned. 

 Sow the feed in any bed, border, or opea 

 fituation, in February, March, or April, to 



pro- 



