BEETS AND CHARD 



n 



would never lead one to suppose it was a member of 

 the beet family ; but the seed looks exactly like 

 beet seed, and the young plants are also similar. 

 This beet is not grown for the roots, but for the 

 thick, white stems and broad leaves. 



Until it is well grown chard may be eaten as a 

 green, stem and leaf being boiled together till 

 tender. When the leaves and stalks develop to 

 full size, the leaves may be boiled for greens, and 

 the stalks cut in pieces and creamed, or served with 

 butter like asparagus. The flavor is somewhat 

 like asparagus, somewhat like oyster plant. Chard 

 gives such a constant supply of desirable food for 

 the table that no garden should be without it. It 

 is very easy to grow, having no disease and no in- 

 sect enemies that are likely to do it much harm. 

 A row of twenty 

 feet will be ample 

 for the ordinary 

 family, as a few 

 mature leaves make 

 enough for one 

 meal. 



Lucullus Chard. 

 — From the ordi- 

 nary chard a new 

 variety has been 



developed, which is far more productive than the 

 common plant. This is called Lucullus Chard. It 



LucuLLirs Chard, Well Fertilized, 

 Makes Wonderful Growth 



