56 BEET. 



of the upper leaves. The perianth (calyx) is single, persistent, 

 deeply five-cleft, and slightly adherent by its base to the ger- 

 men. The five stamens are short, opposite the divisions of the 

 calyx, and support roundish anthers. The germen is globose, 

 depressed, surmounted with two short styles, terminated by 

 simple acute stigmas. The seed is solitary, kidney-shaped, 

 imbedded in the fleshy mass of the calyx, which serves as a 

 capsule. Plate 5, fig. 1, (a) the aggregated fruit; (b) the 

 flower ; (c) an isolated fruit surrounded by the persistent calyx. 



The Common Beet grows naturally in many southern and 

 temperate climates^ especially in maritime places, but is not in- 

 digenous to this country. The Beta maritima which grows on 

 our sea-shores, is easily distinguished from this species by its 

 procumbent stems and flowers in pairs. It flowers in August. 



The name is said by Theis to be derived from the Celtic 

 belt, which signifies red. Others imagine it to have been formed 

 from the Greek 6, on account of a fancied resemblance of its 

 seeds to that character. 



Culture.—" There are several varieties ; those most esteemed for 

 salads are the small red and Castelnaudary, and for extracting sugar, the 

 green-topped. The seed is sown in Blarch or April, on deep well com- 

 minuted soil. When then the plants show two or three proper leaves, 

 they are thinned out, so that each plant may be allowed a square foot of 

 surface. By September or October, the roots are fit for use, and may 

 either be taken up as wanted; or buried in sand in the root cellar." — 

 Loudon. 



The white beet (beta cicla) Poiree a cardes, Fr. ; Bietola, It. ; 

 is used for nearly the same purposes as the red. In many parts 

 of the continent, the leaves deprived of their midrib are used 

 as spinach, or put into soups, and the midrib is boiled and eaten 

 as chard or asparagus. 



Qualities and General Uses. — The common Beet is a 

 well known culinary vegetable, extensively used as a pickle and 

 salad * ; preserved as a confiture, made a substitute for coftee, 

 and yielding a beautiful varnish. A good beer may be made 

 from the roots, and when fermented, a pleasant wine. Sub- 

 mitted to the acetous fermentation, and reduced to a pulp, 



* The poet Martial notes its insipidity : — 



•^ Ut sapiaut fatuce fabrorum praudia betae, 

 () quam sa?pe petct vina piperque coquus !" 



