SELECTING BEETS FOR SEED. 6S 



s&ys that the shape and general appearance of a beet 

 which has attained its normal development should be 

 considered before any other selection; beets of irregu- 

 lar shape should not be considered worthy of attention. 

 In selecting the shape that is to be the ultimate type, 

 it is important to have it almost as regular as that 

 made in a mold. The uniformity will be to the ulti- 

 mate advantage of the manufacturer, -who constantly 

 seeks a raw material of the same condition of texture 

 and composition, thus very much facilitating the proc- 

 ess of manipulation in the factory. What is true of 

 products in general is also true of the beet in particu- 

 lar; its juices, when regular in composition, simplify 

 the many phases of purification. The farmer has also 

 better returns foriiis crops. It must be said, however, 

 that even Vilmorin during his early selection entirely 

 neglected the question of shape or variety. The roots 

 could have red or green necks, with regular or irregu- 

 lar leaves; the main and only issue for the selection 

 was the sugar percentage, upon which basis, even with 

 the so-called ameliorated, all kinds, all varieties, were 

 once to be found — no individual type or shape. In 

 other words, the originals of Vilmorin roots were very 

 irregular and the question of forked beets was soon 

 the subject of general discussion. It is evident that in 

 many cases a forked beet is richer in sugar than is a 

 long tapering root, for it may be considered as twa 

 beets joined. These irregular roots are difficult to har- 

 vest and almost impossible to work at the factory. 



The external appearance of a good or superior 

 beet is long and conical, flattened on the sides growing 

 entirely beneath the surface. There should always be 

 two spiral depressions starting from the neck, 

 filled with a hairy growth ; the skin may be white, gray, 

 slightly green or rose, and rather thick and rough sur- 

 face. The texture of the beet should be hard, break- 

 ing easily, and giving no juice unless under pressure. 



