CAEEOT. 77 



The main crop is sold by the barrel, and the only pre- 

 paration necessary is to remove all fibrous roots, and when 

 they have been stored, the sprouts must be cut off, and 

 retail dealers prefer to have them washed. When sold 

 for feeding or shipping to a distance, they must be dry, 

 as they will keep much better. 



Gathering and Storing. The roots can be taken up 

 with a spade, but the quickest plan is to run a plow deeply 

 beside the row, and, placing the spade back of the row, 

 they can be quite easily pried out. Whether for market- 

 ing or for seed the method of storing is the same, and 

 should be done according to directions given in the 

 chapter on storing for winter. 



The general treatment is the same as for beets, except 

 that the tops can be cut oif to better advantage than by 

 twisting the same care is necessary to avoid cutting the 

 hearts, when the roots are intended for seed. The middle 

 of November is quite as late as the crop can with safety 

 be left in the ground, although the roots will not be ma- 

 terially injured by light freezing before they are taken out. 



Seed, Pains must be taken to make selections for seed, 

 true to the variety, which may be done as directed for 

 beets. The seed does best in a rather strong loam, moder- 

 ately rich. After plowing and harrowing, make rows 

 three feet apart with the marker, along which with a 

 crowbar make holes eighteen inches apart ; place the roots 

 therein, the crowns level with the surface, fastening the 

 earth firmly against them with a dibble. They should be 

 set out about the middle of April or as soon as all danger 

 of very severe freezing is past. 



The after-culture is the same as for beets, except that 

 ridging is unnecessary, and the same plan of planting 

 every fifth row with potatoes will facilitate the gathering 

 of the seed. The seeds are produced in heads or clusters 

 at the extremities of the branches, and ripen unevenly, 

 hence they require repeated cuttings. When ripe, which 



