24 
ROUND OR 
GLOBE BEETROOT. 
Carters’ Crimson Ball Beet. 
—Round Beets are of the greatest value 
Notes from " The Garden " in favour 
of our CRIMSON BALL BEET. 
Forcing Beetroot. — Many 
growers know the demand for salads 
in the spring is greater than at any 
other period of the year, and in 
May old Beetroots are growing out 
badly and have lost colour, often flavour 
also. Beet, when required early, is best 
sown in heat in pans of light soil, and 
when the rough or third leaf appears, it 
may be pricked off into pots or boxes, 
and when growth is active, transferred 
to a cold frame and planted out in April 
on a warm border and protected for a 
short time. Of course, earlier roots 
may he obtained under glass. The seedlings, if 
pricked out into frames and given plenty of air in 
line weather, soon turn in. For early May roots 
it is best to sow the first week in February. The 
turnip-rooted varieties are the most suitable. I have found Crimson Ball 
the best forcer, as it has a small top and is of a splendid colour.—G. W. 
Beet Crimson Bale in Summer. —The turnip-rooted Beets are 
useful for early supplies for summer salads, and so far I have found 
none superior to the Crimson Ball. This root is far superior to the 
Eclipse and Egyptian, as these latter are not always true to name. Few 
vegetables need more care in selection than Beetroot, and Crimson Ball 
with me comes very true, and, what is so important, it is a remarkably 
early sort. This year, owing to the weather, the roots are three weeks 
later, but the plants are now making up for lost time and will be ready in a few 
days. I find this variety excellent for a light soil. The roots, though small, are 
perfect in shape and of a bright rich red colour, flesh firm, and of a fine flavour. 
Sown in the open early in April, the roots will be ready in twelve weeks from time 
of sowing, and in poor land anyone may with advantage use this variety for 
autumn supplies by making two or three sowings from April to September.—W. 
In sealed packets, price Is. per packet, Is. 6d. per ounce. 
on account of earliness. The roots can 
be lifted during the height of the 
summer season, when salads are in 
great demand ; and the fresh taste 
imparted by the highly- 
coloured slices are far 
preferable to the stored roots 
of the autumn-lifted varieties. 
The old-fashioned flat types 
were never in favour with cooks 
because of their weak colour and 
stringy texture. In Carters’ Crimson 
Ball these defects have been remedied, 
and this acquisition will bear out the 
new features of its class, 
as noted by a correspondent 
in the columns of “The 
Garden” recently, when he 
says 
“ A market grower in a large way of 
business took exception to the placing first of 
a collection that included some handsome 
globe-shaped Beets, as against collections 
that included tapering-rooted Beets, on the 
ground that the round-rooted ones would 
not even be looked at in the market. Just to 
test the matter from a table point of view, 
for the market custom had no reference to this 
case, I, being one of the judges, cut roots of all the Beets 
shown, with the result that the one dish of round roots had by 
far the best colour and texture of flesh.” 
“ Your Crimson Ball Beet is the best I have ever grown, both in colour 
and flavour.”—E. E. W., Beech House. 
“ I should like to direct attention to Carters’ Crimson Ball as an early 
Beet of great value. It turns in quickly, and the roots are bright in colour 
and delicate in flavour. Sown in April, the roots are fit for use at the end of 
June, and enable the cultivator to bridge over a season of scarcity.”— 
W. C., in the Gardeners' Magazine. 
WE WERE AWARDED A MEDAL BY THE ROYAL HORTICULTURAL 
SOCIETY FOR A 
SUPERB COLLECTION OF BEETS FROM OUR TRIAL GROUNDS. 
CARTERS', 237. 238. & 97, HIGH HOLBORN, LONDON. 1900. 
