VEGETABLES BEET. 



141 



much finer quality. It makes a comparatively small top 

 and the roots are of the globe form shown in the illus- 

 tration. Our market gardeners in the vicinity of New 

 York claim that it is bound to be the leading market sort. 



Bastian's Blood Turnip, After the , 

 Egyptian and Eclipse varieties, this is prob- \\ 

 ably the earliest Beet in cultivation. In 

 shape it is very similar to the Early Blood 

 Turnip described below. 



Early Blood Turnip, A well-known 

 variety, following the Egyptian and Eclipse 

 in earliness. It is a deep red color, and 

 of excellent quality. 



Dewing's Improved Blood .Turnip, This 



is simply an improved variety of the Early 

 Blood Turnip, with the roots of a deep 

 blood-red color, and fine form and flavor. 

 An excellent market sort. 



Long, Smooth Blood, (See figure 22.) 

 A great improvement on the common Blood 

 Beet, being less strong and freer from root- 

 lets, besides being a week earlier. It is now 

 grown here to the entire exclusion of the 

 other. The market demand, however, for 

 early crops requires twice the quantity of 

 round to that of long beets ; for late sales 

 of barreled roots exactly the reverse quan- 

 tities are needed. 



Swiss Chard, A distinct species from 

 the common Beet, which is grown for its 

 roots, while the former is cultivated solely for its leaves. 

 The midrib of the leaf is stewed as Asparagus, the other 

 portions of the leaf being used as Spinach. The outer 

 leaves are pulled off as in gathering Rhubarb. It is 

 largely grown in France and Switzerland. In this coun- 



Fig. 23. LONG, 



BLOOD 



