New Principles of Gardening. 
The Root is generally very large, and runs downward like unto 
a Parfnip, being attended with many fibrous Roots, which break” 
out of its Sides. " 
2, The red Beet is of make and growth much like unto the 
white Beet, excepting its Colour of Leaves, Stalk, Bloffoms, 
and Root, which laft, when fliced, produce wonderful fine 
delightful Colours. But befides the common white and red 
Beets, there are many other Kinds, asthe large Turkey red Beet, 
whofe Leaves, Stalk, and Bloffoms are ofa very deep red, and 
its Root alfo, which in Form is very like unto our long rooted 
kind of Turnep. The variegated or ftriped Beet, oc. whofe 
- difference is chiefly in Colour, more than Form. 
3. Their Temperature. 
The white Bects are temperately. moift and cold, and the 
others in general are cold and dry. 7 
4. The Medicinal Virtues. 
Being boiled and eaten in Soop is a great loofener to the 
Belly, and its Juice fnuffed up the Noftrils gently draws forth 
Phlegm, and purgeth the Head. 
5. The Parts for ufe. 
The Leaves of the white Beet, boiled and eaten in Soop, are 
excellent good, as obferved before : And the Leaves of the 
large red Beet, boiled and eaten with Oyl, Vinegar, and Pepper, 
make a delicate Sallet. The Roots of the red Beet are; chiefly 
ufed in the garnifhing of Difhes, oe. bls 
6. The Quantity of either is at Pleafure. 
: 7, Their Cultivation. 
_ Altho’ there be divers Kinds of Beets, as before defcribed; yet 
their Difference makes no Alteration in their Culture. Theyiin 
general love good fandy moift Loam, are fown in March, either 
in fmall Borders, and afterwards tran{planted out at about fif- 
teen Inches apart, or in Quarters, fingled out with a Hough, 
at the like Diftances., | 212 ff 
SECT. 
43 
