528 KITCHEN GARDEN. 



is usually from a foot to eighteen inches in length, and 

 from two to fouT inches in diameter. 



The French consider the Beet under two heads : the 

 first they call BETTERAVE, or Beta vulgaris, consisting 

 of those whose edible parts are the roots. The second 

 they call POIREE, or Beta Cicla, consisting of those 

 whose edible parts are the leaves. 



CLASS 1. BETTERAVE. 



1 . Large-rooted Red Beet. 8. Small Yellow Beet. 

 Betterave Rouge grosse. Betterave Jaune de Castel- 



2. Long-rooted Red Beet. naudari. 



3. Dwarf Red Beet. 9. Betterave Champetre. 



4. Turnip -rooted Red Beet. Racine de Disette. 

 Betterave Rouge ronde pr6- Racine d" Abondance. 



coce. Betterave sur terre. 



5. Petite Betterave Rouge. Hors-de-terre. 



6. Betterave Rouge de Castel- Mangold Wurzel. 



naudari. Mangel Wurzel. 



7. Large Yellow Beet. 10. Betterave grosse Blanche 

 Betterave Jaune grossed de Prusse. 



Betterave Jaune a sucre. La Disette Blanche. 



CLASS 2. POIRE'ES. 



11. Green Beet. 14*. Poiree a carde jaune. 



12. White Beet. 15. Poiree a carde rouge. 



13. Poiree a carde blanche. 16. Poiree grosse Blanche. 



The French possess all the above sorts, and cultivate 

 them for one purpose or another ; but in this country 

 Nos. 1. 2. and 4. are those only which are grown for 

 their roots, and 11. 12. and 13. for their leaves. 



All the varieties may be sown in the month of April ; 

 and as soon as the plants are three or four inches high, 

 they should be thinned out, leaving them a foot apart. 



* It was from the Betterave jaune grosse, that the French, 

 during the late wars, principally manufactured their sugar. Hort. 

 Trans. Vol. iii. p 279. 



