HOW TO LIFT BOOTS. 



69 



very easily spoiled by bad culture, and just as easily by bad cooking. 

 Beetroot is particularly susceptible. If grown in rich soil, it has a 

 coarse, earthy taste that no culinary skill can refine ; and if carelessly 

 dealt with at lifting time it is injured and loses sap, with the inevit- 

 able result of bad colour and poor flavour. On the other hand, the 

 best flavoured and most carefully harvested of Beetroot will be 

 ruined if it is punctured and prodded while in the pot. 



Between gardeners and cooks, masters sometimes grow bewildered, 

 but occasionally they are equal to the occasion. That one was who, 

 being dissatisfied with the Beetroot served at his own table, stepped 



FIG. 43.-THE RIGHT WAY OF LIFTING ROOTS. 



B, a Carrot carefully loossned by a fork. 

 0, the tops marked for cutting (1), 

 D, ready for storing. 



quietly into his gardener's cottage one day after he had seen a garden 

 boy carry some roots thither, and shared his dependent's modest 

 meal. The Beetroot on the cottage board was perfect in colour and 

 flavour, and an erring cook w^as for once brought to justice. 



There should be no hurry in lifting vegetable roots when the 

 season begins to wane. Beetroot is often lifted for August (some- 

 times even for July) shows, but if there is no summer prize in view, 



