BEETROOT 23 



allow the plants to get too large before thinning. This 

 plant is very hardy, and is valuable if the better spinach 

 runs short. 



Roots 



Under this heading comes a series of vegetables that 

 are valuable for their keeping properties for winter 

 supplies and for flavouring purposes, and I have placed 

 several kinds together, as they need similar culture. Beet 

 may be thought to be more of a salad than a vegetable, 

 but used as a vegetable in the winter months it is very 

 acceptable. Carrots are needed daily in most houses, 

 and will repay good culture. On the other hand, 

 parsnips are less liked, but much may be done to 

 make them palatable, and turnips are general favourites 

 at most seasons of the year, so that my aim will be to 

 note the best for a year's supply, with a few cultural 

 details. 



Beetroot 



The turnip-rooted beets are valuable for summer 

 supplies, but I am inclined to think that none of the 

 turnip-rooted section can approach the long-rooted 

 variety as regards flavour. This is easily accounted 

 for, as the long rooting kinds obtain more moisture from 

 the soil, and are not so readily affected by climatic 

 changes. The beet may be used in several ways, either 

 as a vegetable, a salad, or a pickle. As a vegetable 

 it may be served in diverse ways. It is excellent served 

 as fritters, and can thus be eaten by many who complain 

 of its being indigestible in other ways. The cultivation 

 is most simple, though it does best in a good friable 

 loam. On the other hand, the soil should never get 

 any rich food just before sowing, as it causes grossness 

 and bad shape and colour, and affects the flavour. 



