By Mr. William Morgan. 



in France, mentions that he once possessed a yellow rooted 

 sort, which he received from Castlenaudari, that was (mite 

 round, but that it was accidentally lost. 



It was from the Betterave Jaune Grosse that the French, 

 during the late wars, when they were excluded from the trade 

 of the West India Islands, principally manufactured sugar ; 

 and from this circumstance it is sometimes found under the 

 name of Bette-rave Jaune a Sucre. 



All the varieties, both of the Red and Yellow Beets, which 

 I have described, are applicable to the same purposes for 

 the table, and the selection of the sorts for cultivation will 

 depend much on the fancy of the gardener. The sweet fla- 

 vour in the root is the object to be attained for the table ; and 

 that seems to depend much on the soil, for the best sorts will 

 taste earthy in particular gardens, where inferior kinds are 

 not so. With us the roots are usually boiled for our autumn 

 and winter sallads ; by the French they are generally baked, 

 or roasted in wood ashes, for the same use, and these modes 

 of dressing them are thought to improve their flavour ; when 

 baked, it is necessary to cover the roots with paste, to pre- 

 serve their moisture ; but this is not required when they are 

 roasted, for the ashes covering them, stop the too great 

 evaporation of their juices. 



The cultivation of Beets is too well known to need parti- 

 cular detail. They require a deep and rich soil, to prevent 

 their growing forked ; and being impatient of frost, must not 

 be sown till all danger of destruction from that, is over ; they 

 succeed best in drills, but are commonly sown broad-cast. 

 Before the winter, they must be taken out of the ground, 

 (their leaves may be trimmed, but must not be cut off,) and 



