BEET. 



157 



Tlie catalogues contain a large number, of varieties of 

 whicli the best are : 



Extra Early Turnip, or Bassano Beet.—-Th.e root is 

 oval ; color, pale red. Downing truly says " it is tlie 

 sweetest, most tender, and delicate of all beets;" but the 

 color boils out, so that it is not as beautiful as some others, 

 yet it is the best early beet and one of the easiest grown. 

 It is at least a week earlier than the Early Turnip Beet, 

 an excellent variety that succeeds it. 



Radish Beet. — Is named from its similarity to the scarlet 

 radish in shape, though much larger. Color, very dark 

 blood red. Hoots of this variety over a-half yard long 

 are not unusual. Its quality is excellent. 



London Blood Beet. — Is a brilliant, dark- colored beet of 

 good form, and of a sweet and delicate flavor. The best 

 of the late beets. 



These beets are best for family use, but if the seeds are 

 not obtainable, the Early Blood Turnip Rooted, Early 

 Long Blood, Extra Dark Blood, and White's New Blood, 

 are all good varieties. The Early Long Blood grows 

 several inches above ground, and is more easily gathered 

 than any other variety. 



The ashes of the beet root have been analyzed by Etti, 

 who found them to contain the following constituents : — 



Potassa, 19,51 



Soda, . . , . . , 21.12 



Lime, 3.25 



Magnesia, 6.96 



Sesquioxide of Iron, ... .09 

 Sulphuric Acid, . . . 2.46 



Carbonic Acid. . . . . 29.10 

 Phosphoric Acid, . . 2.39 



Chloride of lodium, . . . 2.35 

 Sand and Silicic Acid, . 14.11 



101.34 



