4 SUGAK BEET SEED. 



their assertions.* In Europe great changes have 

 occurred in types of beets used. From 1850 to 1859 the 

 white skin varieties were the most popular; from i860 

 to 1874 the rose necks and skins were in vogue. There 

 were several varieties of these, but for some unknown 

 reason the German sugar manufacturers refused them. 

 The farmers then declined to continue planting them. 

 They were, however, said to possess great maturing 

 qualities; the white varieties have superseded all oth- 

 ers. And, strange as it may seem, there are many 

 authorities who have proved beyond ca-\-il that, whe:i 

 comparisons are made between the best types, let them 

 be of white or rose skins or necks, the sugar percent- 

 age and the coefficient of purity remain about the same. 



Upon general principles, we may admit that most 

 of the existing varieties are connected in some way 

 with the Vilmorin French seed or with the Klein- 

 Wanzleben with some variation. Among the outcome 

 of the latter may be mentioned Tieder, Nordstemmer, 

 UfKngen, Staessener, Schaustedter, Edderitger, Glau- 

 siger, Einbecker and Sallovitger, followed by hun- 

 dreds of others which are mentioned under the names 

 of various dealers, to which', however, we may add the 

 Koppy and Strander. 



The olive-shaped beet, such as the Buchner, never 

 met with the success at one time hoped for it. A vari- 

 ety one now hears very little about is the Bestehorn, 

 which is rather rich in sugar. From it were created 

 other varieties. The white Magdeburg beetof Schlieck- 

 mann is very like the Bestehorn variety. From the Vil- 

 morin types many varieties have also been created, 

 and the existing standard is a combination of the origi- 

 nal Vilmorin with a German variety, thus correcting 

 the irregular shape that originally existed, and 



*In the appendix of tlie book we give names and addresses of all 

 the leading growers, and in special pases a general oxitline of their 

 varieties and claims as to STigar percentage and yield. 



