348 THE VEGfiTABLE GARDEN 



The seed is sown in April or May, in drills i6 to 20 in. apart. 

 The seedlings are thinned out to a distance of 14 to 16 in. from 

 plant to plant, and after that require no further attention beyond 

 occasional waterings. At the close of the summer, the leaves of 

 the Chard varieties may commence to be gathered, the best-grown 

 leaves only being then selected. The leaves of the Common 

 White Leaf-beet, or Spinach Beet, may be cut for use even earlier. 

 The varieties of Leaf-beet are pretty hardy, and will continue to 

 yield, in the open ground, until late in the season, but in order to 

 be sure of having a supply all through the winter, it is advisable 

 to remove a sufficient number of plants to a vegetable-house, where 

 they are treated in the same way as Cardoons or Turnip-rooted 

 Celery. 



Uses. — The leaves of the Silver Leaf-beet, or Spinach Beet, 

 are used, minced and boiled, like Spinach leaves. They are also 



often mixed with Sorrel, 

 to lessen its acidity. In 

 the Chard varieties, be- 

 sides the green part or 

 blade of the leaf, the 

 stalk and midrib are also 

 eaten. These are very 

 broad, tender, and fleshy, 

 and have a very agree- 

 able and quite peculiar 

 flavour. 



White Leaf-beet, or 

 Spinach Beet. — The 

 leaves of this variety are 

 very numerous, broad, 

 slightly undulated, and 

 of a very light or yellow- 

 green colour. The leaf- 

 stalks are somewhat larger than those of the Beet-root, and are 

 of a paler colour than the blade of the leaf. This kind is chiefly 

 grown in the eastern districts of France, where it is highly esteemed 

 as a fresh vegetable for table use in summer and autumn, the 

 leaves being boiled and minced like Spinach. They are also 

 mixed with Sorrel, as mentioned above. 



Sea-kale Beet, or Swiss Chard.— Leaves broad, short, and 

 stiff, of a rather dark green colour, spreading rather than erect, 

 with very white stalks, from about to i| in. broad, and con- 

 tinued into a midrib which is equally white, and narrows rather 

 abruptly. This variety is hardy, and is chiefly grown in the 

 countries of the North. It may be considered a drawback that 

 the chards or midribs it produces have almost always an earthy 



White Leaf-beet (^V natural size). 



