THE BEET. 
the names of white and green Beet, are varieties 
of the Beta cicla. Both of these plants are 
natives of the south of Europe, and the first 
appears to have been introduced to this coun- 
try about 1548 ; the other in 1570. 
The various sorts of Beets cultivated for 
their roots appear to be much better under- 
stood on the continent than here, as is the case 
with very many other vegetables. But as one 
variety is enough for even the largest establish- 
ment, the English gardener is generally satis- 
fied if he obtains a good flavoured and bright 
coloured sort. However, the following have 
been distinguished. 
The Large-rooted Red Beet has large heart- 
shaped leaves, of a lurid green colour, more 
or less inclining to purple, with the stalks and 
veins of a deep red colour. Root large, grow- 
ing partly out of the ground, thick, and ending 
in strong fangs. When cut, of a bright red, 
with white concentric rings. It is of good 
flavour, but boils soft, and is too large and 
coarse to be recommended. 
The Long-rooted Red Beet, grows almost 
entirely beneath the soil, the root tapering 
gradually, and attaining a considerable length 
and diameter. The leaves are smaller and of 
a more shining dark purple than the last ; they 
also spread out more and form a thicker tuft. 
The flesh is bright scarlet all through, when 
cooked of a deep pink, but apt to acquire an 
earthy taste in some soils, and to be stringy. 
The Dwarf Red Beet, is smaller in all its 
parts than the last, with leaves of a deep dull 
purple. The root acquires nearly the same 
size, and is generally well shaped, and of a very 
deep colour, both fresh and cooked. It is ten- 
der and of excellent flavour. 
The Turnip-rooted Red Beet, is a very 
early variety, being fit for use a considerable 
time before the others, and is well adapted for 
shallow soils. The leaves are of medium size, 
spreading, of a shining green, the leaf-stalks 
and veins light coloured, tinged with purple. 
The root is from four to five inches broad and 
about the same long, of a purplish red colour, 
pink when cooked, rather coarse, but more 
tender and better flavoured than the others 
early in the season. 
The Small Red Beet, is a French variety 
of considerable merit. The leaves are small, 
rounded, and of a shining dark lurid purple 
colour. The root grows chiefly under ground, 
not above two inches over the crown, and 
tapering to a considerable length. The colour 
is a much deeper crimson than the foregoing 
sorts, and cooks of a high colour also, and is 
very tender and delicate. It is sometimes 
confounded with the next. 
The Red Castelnaudary Beet, is a very 
distinct variety, with a thick crown of leaves, 
spreading low on the ground, green, with 
purple veins and footstalks. The root grows 
entirely below the surface, is about two inches 
in diameter by nine inches long, tapering gradu- 
ally, and is of a deep purple colour, which it 
retains when cooked, when it is very sweet 
and tender. An excellent variety, especially 
for small gardens. 
The Green-topped Red Beet, is a variety a 
good deal grown in the north, with dull green 
leaves, and in habit similar to the dwarf red 
Beet. 
The Large Yellow Beet, is a good deal like 
the large red, except in colour, growing con- 
siderably out of the ground, with large dark 
green leaves, and yellow veins and leaf-stalks. 
The flesh is of a pale yellow, but it is too 
large and coarse for general use, although very 
sweet and tender. 
The Yellow Castelnaudary Beet, resembles 
the red variety of that name very closely, ex- 
cept in colour, which is of an agreeable orange 
outside, but paler within. The root attains 
a diameter of about three inches, and a length 
of about eight, generally terminating in strong 
fangs. When cooked it is tender, yet firm in 
the flesh, and very sweet, being by far the 
best variety for table in every point but 
colour. 
The different varieties of Mangold Wurtzel 
are sports from the same original stock as the 
garden beets, but being strictly agricultural 
roots, nothing more need be said of them here 
than that the yellow varieties are the most 
solid fleshed, and contain the greatest amount 
of saccharine matter. 
The varieties of the white Beet (Beta cicla) 
are grown entirely for their leaves and leaf- 
stalks, the former as a substitute for spinach, 
to which however it is much inferior, and the 
latter as a substitute for sea-kale, to be stewed 
like celery, or cooked in various other ways. 
As before observed of the other, it is much 
more attended to on the continent than with 
us. 
The White or Green Beet is the variety 
most usually cultivated here, but is much in- 
ferior to some of the others. The leaves 
spread low and wide over the ground, and 
with their stalks vary considerably in colour, 
so as to render the use of either name suffi- 
ciently correct. The roots of this as well as 
all the other varieties are strong, sticky, and 
much forked, being quite unfit for the same 
use as those described before 
The Large White- stalked Beetgrovrs rather 
spreading in the top, with short broad leaf- 
stalks, very thick and very white. A good 
variety. 
There is also another white variety, of a 
more upright growth, longer and thinner in 
the leaf-stalk, and a useful sort. 
The Red-stalhed Beet is similar in growth 
