WHITE BEET. 



161 



are saiJ to abound in nitre ; the roots are full of sugar, 

 and are largely cultivated in France for its manufacture. 



To Boil. — ^Wash the beets, but do not cut or scrape 

 them. Boil from i\YO to three hours (one hour -svill do 

 when they are young) ; when quite tender take them up 

 and plunge them into cold water for a minute or tAvo, and 

 the outside skin will peel off easily. If they are young 

 beets they are best split into long pieces and seasoned 

 with pepper and butter ; otherwise, slice them thin, when 

 quite cold, and pour vinegar over them. 



When the beets get old they loose a good deal of their 

 sweetness, and are made fit for the table by sprinkling 

 each layer of beets when cut up while still hot with poAv- 

 dered sugar, and after the slices have dissolved and ab- 

 sorbed this, add the vinegar and spices. 



2'o Pickle. — ^Boil them sufficiently tender to easily put a 

 fork through them; put them into cold vinegar, with a 

 little salt, set them in a cool place, and stir them often to 

 prevent any scum from rising. 



Beta Cicla — Swiss Chard, or White Beet 



This is also called the sea-kale beet. There are two varie- 

 ties, the white and the green, which receive their names 

 from the color of their foot-stalks. Either of these is 

 good. The plant very much resembles the common beet, 

 but the leaves and the stalks are much larger, thicker, 

 more tender and succulent, and less capable of resisting 

 frost. 



The root of this plant is small, coarse, and of no value, 

 only the leaves and their stalks are employed, especially, 

 the latter, which are cooked and eaten as asparagus. 



Culture. — The culture is exactly the same as the com • 

 mon beet, except the plants should be twelve or more 

 inches apart. The soil may be richer and not so deep, 



