November 0. 
COUNTEY GENTLEMAN’S COMPANION. 
91 
Ami, now, to get back to the dwarf trees, as they are held 
to be in a colder stratum of air at night than their taller 
kindred; and as that is what they are habituated to, it 
cannot possibly tell upon them in tlie same way ns if it were 
only occasional. I, therefore, do not think the reason 
assigned in the Chronicle, for the want of fruit on the 
dwarfs in the Horticultural Society’s Garden, is satisfactory. 
The truth is, that dwarf fruit-trees very often get small 
justice. Espaliers are commonly trained on borders ; they 
are one side near open walks; they must he kept in some¬ 
thing like order, and they get a fair measure of air and 
light. Then, standards learn to take care of themselves; 
they grow up to air and light; and those in an orchard, 
which get most of these elements, fare best; their roots also 
sjn'ead widely, and in fitting soils get down out of the reach 
of spades and surface cultivation. Not so the dwarf trees, 
however; they do not grow high, and their roots do not 
spread far, and people take advantage of their stature to 
stick them into the ground anywhere ; or to crowd them too 
muoli together; or to cultivate other things amongst them, 
which choke them, which rob them of water, nourishment, 
and air. Give dwarf trees fair play; do not crowd them, 
and do not worry them with cultivating other things amongst 
them ; expose them fairly and fully to light and air on all 
aides, and throughout, and prune properly, and no person 
need be afraid of trying their cultivation, though it be a fact, 
tlnit the coldest stratum of air, by jnight, is nearest the 
ground. 
Having been from home at tlie time I read the notice in 
the Chronicle, I went into my Orchard on my return, to see. 
how matters stood there. IMy dwarf trees are, properly 
speaking, hushes ; nearly all branch from the ground, and 
many are not three feet high; several about two feet. There 
are plenty of them full of fruit down to the ground, even 
upon the stem. Many of the lowermost branches, wd'.ich 
spring almost from the ground, are lying on it with the 
weight of their loads. Wherever there arc spurs low dow n, 
they are just as full of fruit as any part of the tree at any 
height; and some of the finest siiecimens of fruit I have, 
both of Pears and Apples, are growing close to the ground, 
or actually lying on it. I have never yet been able to see 
that the tall troe.s sot their blossoms better than the dwarfs. 
My experience is rather the other way. If a tree can get 
what it requires near the ground, that is, light and air, and 
abundance of these, without being lifted up twenty feet high, 
is it not better that it should he allowed to lie near Ihe 
ground? A low tree has many advantages over a tall one : 
it is perfectly manageable; can be as well kept as an espalier 
or wall-tree; can he summer-pruned and autumn-pruned, 
and root-pruned, if needed, or lifted ; can have its fruit 
thinned, or its powers assisted by liquid-manure or guano, 
at a very short notice ; keeps its fruit till it he ripe, in spite 
of winds, and its produce can be handily gathered; and of 
all those sorts which I am able to compare the fruit on the 
dw'arf is finer than on my standards. Last night the wind 
was high, quite enough so to have cleared standards of their 
load ; by good fortune, mine had been cleared before ; and I 
thought the dwarfs, which were still unplucked, would have 
shaken their fruit; yet, from thirty dwarf trees, which had not 
been gathered, and nearly all heavily loaded, the shaken 
Apples did not amount to one dozen. I have plucked several 
of these trees to-day, and the fruit was so ripe as to part with 
a touch. The little trees have no long swinging branches 
to wallop their fruit off, hut stand as firm as Oaks against 
the w'ind. They are certainly the most advantageous and 
most suitable things for small gardens, and many large 
gardens which I have seen, would gain by having them 
I instead of those huge standards which are so often found 
' choking the various crops of vegetables, and shaking off 
their fruit at every blast of wind. 
I beg to apologise for writing so much to you, who 
know so much. I have been plodding my way myself to tlie 
little knowledge I have, hut claim credit for being a working 
gardener, as all my trees are entirely attended to by myself, 
for I never allow anybody to meddle with them. Experience 
is but a slow teacher, but sure, if we understand lier.—B. 
VEGETABLE CULTURE AND COOKERY. 
BEET. 
It is not easy to say what sort of Beet is the best; every 
respectable seedsman has a stock of his own, which, if he 
is careful in selecting, is good enough for any i)urpose ; hut 
some pay more attention to these matters than others, and 
there are many who take a piide in having selected stocks 
of some sorts of seeds which they do not distinguish by any 
particular name. A good sort of Beet should have the root 
of medium size, of a very dark purple, or bright crimson 
colour, and the top very small. Some sorts there are which 
more resemble Mangel Wurtzel than Beet, with their large 
and coarse roots, and long, thick, shanky tops. There are 
varieties, however, which are distinguished by name, and 
which may he grown with satisfaction when they can he ob¬ 
tained true; such are the small-topped Red Cnstclnandury 
(there is also a Yellow Castelnaudary); the Mulberry, which 
is of a tine dark Mulberry colour; Whyte’s Crimson; and 
the Turnip-rooted Bassnno, a very line, small tiu-nip-rooted I 
variety, the skin of which is red, and the flesh white, with ! 
rose-coloured veins. But if there is any difficulty in pro¬ 
curing either of these, by asking for a tine, dwarf-topped, 
dark-coloured Beet, evei'y purpose will he served. 
In Fehruai’y have the ground dug to a good depth, ixnd 
dressed with well-decomposed manure. Early in March 
level and break the surface, and draw drills a foot apart 
from each othesr, and about an inch deep, in which let the 
seeds he ^thinly sown, and then covered in with a rake, j 
When the seedlings have acquired two or three broad leaves, ) 
thin them out to nine inches or a foot apart; and let them be ' 
occasionally hoed during the summer to loosen the earth 1 
about them; and in September or October they will he 
ready for use. In November, if the weather is dry, the 
ground should he cleared, and the roots stored in some dry 
place, among dry sand, when they will keep sound during 
the winter; hut in taking them tip he careful not to break or 
otherwise injure the roots, so as to cause them to bleed. 
The Beet is considered by physiologists to he much more 
nutritious and wholesome than Parsnips, Carrots, or Tur¬ 
nips, and it is surprising that its cultivation in this country 
should he so limited. The most common use to which it i.s 
applied is as a pickle, or boiled and sliced to ho used in 
salads, for garnishing, and for eating with oil, vinegar, and 
spice. 
To Boil Beet.— All who have been in the habit of boil¬ 
ing Beet-root must have remarked the peculiar earthy 
flavour it iiossesses after it is cooked. To remedy this, 
proceed as follow's;—After having carefully washed the 
roots, roll them in a very thin paste made of flour and 
j water, and wrap them in a cloth, in the same way as for a 
I pudding, and so boil them. By this method they ivill be 
I found to he much sweeter, and more free from the dis- 
1 agreeable flavour than when cooked in the ordinarj" way. 
Great care must be observed in cleaning Beet-roots not to 
injure the skin, to break any of the small fibres, or, in cook¬ 
ing, to probe them with a fork; otherwise, in boiling, they 
will “ bleed,” and the colour will he destroyed. The usual 
time required to boil them varies from an hour-and-a-half 
to two hours-and-a-half, according to the size. 
To Bake Beet. —This is also a good way to cook this 
excellent vegetable, by which method it is very rich and 
sweet in flavour. Wash and wipe the roots very dry, taking 
particular care not to injure the skin or small fibres ; then | 
lay them in a coarse dish, and hake slowly in an oven for j 
two hours-and-a-half or three hours-and-a-half, according | 
to the size. i 
To Stew Beet. —Bake or boil the roots tolerably tender, : 
and let them remain till cold, then pare and cut them in i 
slices. Stew it for some time in good gravy, which thicken ■ 
with a teaspoonful of arrowroot, and just before taking it ! 
from the fire, stir in half-a-cupful of cream, and about a j 
a tablespoonful of vinegar. ■' 
To Fry Beet.— Take roots which have been baked or , 
boiled tender, and cut them in slices a quarter-of-an-inch 
thick; then dip the slices in batter which has been seasoned 
ivith salt, pepper, and a little nutmeg, and fry them with 
butter, or olive oil; when dished, squeeze a few drops of 
lemon juice over thorn. Or, cut the roots in slices the long 
way, from a quarter to half-an-inch thick, and dip them in a 
