70 PICTOBIAL PEAGTIGAL VEGETABLE GROWIXG. 



the end of September is quite early enough. By that time the foliage 

 is generally ripe, and ready to part from the root without violent 

 twisting. 



It is often advised to twist the leaves of Beetroot off, instead of to 

 cut them, on the ground that there can then be no loss of sap, and 

 consequently of colour. I question the wisdom of this advice. I 

 have know^n Beetroot from w^hich the tops have been twisted lose 

 colour very badl}^ with no mistake in cooking to account for it. On 

 the other hand, I have known Beetroot from which the leaves have 

 been cut to retain its colour perfectly. 



These facts cause me to look elsewhere than in the mere difference 

 between twistino' and cutting for an explanation of the trouble. If 

 the Beetroot is lifted so early that the leaves can only be removed by 

 violent twisting, injury is likely to accrue. It wull also follow, if, in 

 using the knife, the crown of the root is touched. On the other 

 hand, there wdll be no trouble if the leaves come off' quite readily on 

 being twisted, nor will there be if cutting is practised, so long as 

 care is exercised to leave 1 inch of the stumps of the leaves, thus 

 avoiding any risk of injuring the crown. 



Carrots may be lifted towards the end of September or early in 

 October, and the leaves cut in to short stumps. 



Parsnips should not be lifted in late summer or early autumn 

 unless there is urgent need. Early lifting is fatal to good flavour. 

 There is no comparison between the flavour of roots of the same 

 variety in October and in February. Leave them in the ground all 

 the winter, lifting only as wanted, with a few extra now and then to 

 anticipate a frost. 



Salsify is best treated like Beetroot, and Scorzonera like Parsnips. 



In using a fork to lift roots, be careful to avoid inserting it quite 

 close to them, otherwise the roots will be pierced before the tool has 

 penetrated very far. It should be inserted at least 6 inches away, 

 nearly perpendicularly, and the roots gently prized or heaved out of 

 their position, so that they can be drawn cut safely with the hands. 

 If it is worth while to spend seven or eight months in growing good 

 roots, it is worth while to take care of them when they are produced. 



There is no better way of storing roots than to build them up 

 into a wall with layers of sand between, placing them head to tail 

 alternately, in order to get them into as small a compass as possible, 

 and finishing with a roof of Bracken. But sand and Fern are not 

 always at hand, nor procurable without expense. In these circum- 

 stances, it is well to know that Beetroot, Carrots, and Salsify will 

 keep perfectly fresh, good, and sweet if " clamped'' just like Potatoes. 

 First make a shallow pit, and line it with straw, then lay in the roots, 

 cover them with straw, and roof in wuth soil a couple of inches thick. 

 I always practise this plan, and find it the simplest and best. 



Beetroot and Carrots lose their freshness rapidly if cleansed of 

 soil when lifted and left about exposed to air, wdiether in the dark 

 or in the light. Even a box of sand is not sufficient. They want to 

 be thoroughly covered. 



