The Roots 



163 



unnecessary. As soon as the roots are out, the tops should be 

 cut off about an inch above the crown, if the crop is to be 

 stored or sold in bulk. The roots should lie in the sun un- 

 til the earth is dry enough to shake from them, when they 

 may be stored in the pit or cellar or sent to market. They 

 are easy to keep. 



The market value of a root depends largely on its looks. 

 All strong side roots should be cut off, and branchy speci- 

 mens should be discarded. Early in the year, such roots 

 as beet, carrot, radish, and turnip are sold in bunches of 

 6 to 12; but as the season advances and prices fall, they 

 are sold in bulk. When sold in bunches, care should be 

 taken to have all the specimens in the bunch of uniform 

 size and shape. The leaves are allowed to remain, and the 

 bunches are tied neatly by a tape or other cord passed 

 around the leaf-stalks. The bunches should be kept well 

 sprinkled and away from the sun, for wilted leaves give 

 them a stale and unattractive appearance. 



Seeds of these crops are grown from roots carried over 

 winter. Plant the roots in spring, the crown level with 

 the surface of the ground, 2 feet or more apart. Flower- 

 stalks are soon sent up, and seeds are usually produced 

 freely. 



The species of roots may be assembled by their botani- 

 cal affinities. The beets of all kinds are allied to spinach 

 and the pigweeds (Chenopodiacege) . The radish, turnip, 

 rutabaga, horse-radish are cruciferous, being members of 

 the Cruciferaa or Mustard family and therefore allied to 

 the cole crops. Others are umbelliferous, belonging to the 

 Umbelliferse or Parsley family, as carrot, parsnip, celeriac, 

 tuberous-rooted chervil. Salsify, scorzonera, scolymus are 



