By Mr. William Morgan. 277 



boiled, is very tender and sweet, and looks delicate when 

 sliced. This is certainly more distinct, as a variety, than 

 any of the others ; it is smaller in its whole habit, and 

 as it occupies much less space in the ground, may be sown 

 closer than the other kinds usually are. It is also stated 

 by the French writers to be fit for use early in the au- 

 tumn. 



The variation in the intensity of the colour in the Red 

 Beets is considerable, and the foliage is equally liable to show 

 differences ; but the descriptions now given must be taken 

 as the true characters of each sort, and whenever differences 

 are observed to arise amongst plants, raised from one kind 

 of seed, those which do not agree therewith must be con- 

 sidered as deviations from the true sort. 



In addition to the above six kinds of Red Beet, I received 

 from Edinburgh seeds of the Green-topped Red Beet, but as 

 they did not succeed, I am not able, from my own observa- 

 tion, to describe the variety. It was formerly used in the gar- 

 dens round London, and is now much grown in Scotland, 

 where it is preferred by some of the best gardeners. Its 

 growth and habit much resemble the Dwarf Red Beet ; its 

 leaves are green, not bright, but rather a dull purplish green, 

 as I am informed. 



Of yellow-rooted Beets there are two kinds. The Large 

 Yellow Beet, the Bette-rave Jaune of the French, is the first. 

 In habit and appearance, with the exception of its colour, it 

 has a great resemblance to the Bette-rave Rouge Grosse, 

 though it is not perhaps quite so strong and large ; it grows 

 mostly above the ground, the footstalks of the leaves and 

 the veins, have a strong bright yellow tinge, and the leaves 



