LEAF-BEET, OR SWISS CHARD BEET 349 



flavour, and in this variety these are the only parts of the plant 

 that are used. 



Silvery Sea-kale Beet, or Silvery Swiss Chard.— A very fine 



and good kind, with large broad 

 leaves, which are very much 

 undulated, half-erect, and re- 

 markable for the size of their 

 stalks and midribs, which are 

 often 4 in. broad or more. This 

 variety is not quite so hardy 

 as the preceding kind, but it 

 is much more productive, and 

 the chards are of far better 

 quality, being quite free from, 

 any trace of earthy flavour, 

 and having a very delicate, 

 slightly acid taste. Moreover, 

 the blade of the leaf may 

 also be used, like that of the 

 Common Spinach Beet. In 

 these plants a light and pale 

 colour in the leaves appears to be accompanied by a mild flavour, 

 while leaves of a dark green colour have always a strong acrid 

 taste. There are few vegetables which require less care during 

 their growth or yield a more certain crop than this variety of 

 Chard-beet. Well-grown chards may be gathered from it in 

 July, and the plants will continue to bear all through the 



summer and autumn, and 



Silvery bea-kale Beet natural size). 



even far into winter, if the 

 precaution is taken of re- 

 moving them to a vegetable- 

 house. In France this 

 excellent vegetable is hardly 

 used, except in some of the 

 departments of the north 

 and east. 



White Curled Swiss 

 Chard. — This is almost as 

 vigorous and productive a 

 variety as the preceding one, 

 with leaves equally white 

 but crimped and curled in 

 a remarkable manner. The 

 chards and stalks are not 

 so broad as those of the preceding kind, but they are of quite 

 as good quality. 



White Curled Swiss Chard natural size). 



