B E 



on an Hot-bed early in the Spring, 

 and when the Plants are come up 

 half an Inch high, they mould be 

 each tranfplanted into a fmall Pot 

 filled with frefh light Earth, and 

 plunged into an Hot-bed of Tanners 

 Bark, obferving to water and made 

 them until they have taken Root. 

 When the Plants have rilled thefe 

 fmall Pots with their P.oots, they 

 Ihould be maken out of them, and 

 their Roots trimmed, and then put 

 into larger Pots filled with frefh light 

 Earth, and plunged into the hot- 

 bed again ; where they mould have 

 a large Share of frefti Air in warm 

 Weather, and mult be frequently wa- 

 tered. 



With this Management thefe 

 Plants will thrive very well in Sum- 

 mer, but in Winter they mult be re- 

 moved into the Stove, where they 

 muft be placed in a temperate 

 Warmth, and mould be often wa- 

 tered : the fecond Year thefe Plants 

 will flower, and fom crimes they will 

 perfect their Seeds in this Country ; 

 but they muft be conftantly preferv'd 

 in the Stove ; for they will not live 

 in the open Air. 

 BETA, The Beet. 



The Characters are ; 



bath a thick fiefiy Root: the 

 F/oavers have no vifible Leaves, but 

 many Stamina or threads, which are 

 colled ed into a Globe : the Cup of the 

 Flovjer is di vide d into five Segments : 

 the Seeds are covered vjith an hard 

 outer Coat, and grovj tvjo or three to- 

 gether in a Bunch. 



The Species are ; 



1. Beta alba, vel pallefcens, qua 

 Cicla officinarum. C. B. The com- 

 mon white Beet. 



2. Beta communis, f.ve viridis. 

 C. B. The common green Beet. 



3. Beta rubra vulgaris. C.B. 

 The common red Beeu 



4. Beta rubra, radice rapa ra~ 

 Vol. I. 



B E 



lundte. Boerh. Ind. The turnep-rooted 

 red Beet. 



5. Beta rubra major. C. B. The 

 great red Beet. 



6. Beta lutea major. C. B. P. 

 The yellow Beet. 



7. Beta maxima Helvetica, la- 

 tiffimo caule. Boerh. Ind. The Snvifi 

 or Chard Beet. 



The two firft mentioned are pre- 

 served in Gardens for the Ufe of 

 their Leaves in Potherbs; but at 

 prefent they are not fo much efteem'd 

 as they have been, and are but in few 

 Gardens : the other Sorts arc pro- 

 pagated for their Roots, which, in 

 Winter, are boiled as Parfneps, cifr. 

 and ferved up to Table, and are by 

 many greatly eiteem'd : Jie red Beet 

 is the molt commonly cultivated, and 

 is often ufed to garnilh Dimes with- 

 al : of this there is a Sort which has 

 been introduced lately into the 

 Kitchen-gardens with a Ihort Top, 

 and green Leaves, with a very red 

 Root : this is preferred to the com- 

 mon red Beet, for the Shortnefs of 

 the Leaves, fo that it doth not 

 fpread fo much; therefore will grow 

 in lels Compafs, and not injure any 

 other Crop with which it may be 

 fown ; and the Roots are alfo of a 

 deeper Colour, and very tender. The 

 Svoifs Beet is by fome very much 

 efteemed : the large flat Ribs of the 

 Leaves are ftewed, and afterwards 

 fried in Butter, which is accounted 

 by many a delicate Dim* 



Thefe Beets are all propagated by 

 fowing their Seeds in February or 

 March in a deep loofe Soil (but not 

 over-dunged) ; and muft be hoed out 

 after they are come up. fo as to leave 

 them ten or twelve Inches afunder ; 

 for they fpread very much ; and, if 

 they have not room, their Roots will 

 be very fmall. The Gardeners near 

 London, in order to make the moil 

 of their Ground, fow thefe Beets with 

 N Carrots, 



