284 Account of the Species and Varieties of Beets. 



and are sometimes stewed with sauce like Celery. The entire 

 leaf is also frequently employed in the composition of soups. 



Besides the common sort called both White Beet and Green 

 Beet, there are some varieties which I shall also describe. 

 The cause of the use of the terms White and Green, as applied 

 to this plant, is the variation in the colour of the leaf-stalks, 

 and of the leaves themselves, in different plants; but it 

 is not of sufficient importance to create a distinction in cul- 

 tivation ; in fact, these variations arise from the same seed, 

 which will in all cases produce plants considerably differing 

 from each other, not only in the colour, but also in the size 

 and shape, of the leaves ; but I think that in all, the foot- 

 stalks and veins have rather a paler colour than the generality 

 of plants possess. The leaves of this common sort spread 

 wide over the ground, and do not rise high. 



The French have given the name of Poiree cl Carde or 

 Cardes to some improved varieties of the Beta cicla, and 

 hence has originated the appellation of Cardes, which is to be 

 found in some of our gardening books, applied to this vege- 

 table. There are three kinds oiPoirSe a Carde, viz. Blanche, 

 Jaime, and Rouge ; but these have no difference in their qua- 

 lities ; the leaves and stalks of all being similar in flavour when 

 dressed, the advantage they possess over the common sort 

 is in the superior size of the foliage, and the thickness and 

 fleshiness of the stalks ; they are upright, and not expanding, 

 and are much more vigorous in habit, but they appear to 

 be of a more tender nature, and less capable of resisting 

 frost. I have not seen the Yellow Poiree a Carde. The 

 Red or Rose variety has grown this year in the garden of the 



