BEET. 55 



private use, they may be placed three feet apart each way, 

 and the growing stalks supported by stakes. What is 

 generally known as the seed, is a combination of from 

 three to five irregular grains of a fibrous or woody cha- 

 racter, each containing one seed proper ; hence, what is 

 termed one seed is in reality capable of producing from 

 three to five plants. 



The seed-bearing plant, when fully developed, is about 

 four feet in hight, and throws out numerous branches 

 from the base to the top of the main stalk, and along 

 these branches, the entire length, the seeds are produced, 

 and are quite firmly attached ; the larger seeds grow at 

 the base, and they gradually become smaller to the tips. 

 Pinching the tips of these shoots when the seed is form- 

 ing has a tendency to increase its size toward the point 

 and make the whole more uniform. When about two 

 thirds of the seed on the stalk have become brown and par- 

 tially dry, all such stalks should be cut, and it is some- 

 times necessary to cut three different times. When the 

 stalks have been cut two or three days, the seeds will 

 thrash off quite readily, but if allowed to remain until the 

 stalks become dry, these will break up and mix with the 

 seed, causing much inconvenience in cleaning; hence, it is 

 important, while giving the seed a chance to develop, 

 not to allow the stalks to become over-ripe, nor to be too 

 long exposed after cutting. The seed is always ripe be- 

 fore the stalks are dry. Small lots may be stripped by 

 hand, but a quantity can best be removed by thrashing 

 with a flail. When the seeds are separated from the 

 stalks, they should be spread thinly, in a loft, for a week 

 or more, after which they may be run through the fan- 

 mill, and stored in barrels, until wanted for packing, when 

 they should again pass through the fan-mill and be 

 finished with No. 10 sieve, to remove the sand or dust, 

 picking out what sticks there may be, by haifd. Beet 

 seed retains its vitality seven years. 



