THE VEGETABLE GARDEN 



on Asparagus ridges, between rows 

 of fruit bushes, and between lines of 

 Vegetable Marrows; and even when 

 growing in the open field, it is often 

 intercropped. An early sowing is 

 usually made, in lines about 15 in. 

 apart, in the first week of May, be- 

 tween rows of Cabbages or Lettuces, 

 recently planted ; after the seeds 

 germinate and the plants are well 

 above ground, they are thinned out 

 into patches with short hoes, and 

 when they have formed a few rough 

 leaves they are thinned out to single 

 plants by hand. Some make a sow- 

 ing even as early as in March, in a 

 sheltered piece of ground, for yield- 

 ing an early supply. In harvesting 

 a crop of Beet-root which has to be 

 kept through the winter, the roots 

 are carefully dug up, preserving 

 them their whole length intact, and 

 keeping 2 in. of the stalks attached 

 after the leaves have been twisted 

 off by hand. They are then built 

 in pyramidal-shaped clumps, and 

 covered with straw, over which a 



coating of soil is put to exclude 

 frost. Leaving the roots in the 

 ground is the best plan, as their 

 proper flavour is thereby preserved 

 better than when lifted and stored : 

 but they are liable to be injured by 

 frosts in January, or to be locked in 

 the soil when it might be convenient 

 to send them to market. Some of 

 the darkest and finest-shaped roots 

 are kept for seed-bearing plants, and 

 are planted in some out-of-the-way 

 nook by themselves. Transplanting 

 Beet is only resorted to to fill up 

 vacancies in the rows, as in the 

 operation the main roots are often 

 broken, or otherwise so damaged 

 as to render it almost impossible for 

 them to produce good roots. Dark 

 crimson-coloured Beets are those 

 which are most esteemed by market 

 gardeners, most of whom grow their 

 seeds saved from selected plants. 

 Carter's St. Osyth is a favourite 

 kind with many growers, but none 

 are liked so well as the selected 

 Dark Crimson. 



Uses. — A great number of varieties are grown for table use, 

 the roots being either plainly boiled or baked, or pickled or used 

 for salads. Other varieties are used for feeding cattle, or for the 

 manufacture of sugar, for which reason we do not mention them. 

 When lifted, the tops should not be cut, but screwed off, and the 

 roots should not be injured more than can be helped, as injury to 

 them induces decay. Before cooking, the roots should be well 

 washed, but not peeled or scraped, or the skin bruised ; for, if 

 such be the case, much of the saccharine matter escapes during the 

 boiling. Boiling doubtless renders Beet most agreeable to the 

 generality of consumers ; though some prefer to bake it, by which 

 a deeper colour and a firmer texture of flesh are ensured. 



GARDEN BEET 



L Red-Fleshed Varieties 



Larg^ Blood-red Beet— This is the kind which is most exten- 

 sively grown in France, being intermediate between the garden 

 and the field varieties. It is very productive, very hardy, and of 

 good quality for table use. It is also the kind which is most 



