Beterrave. Runkel Rube.

No. 206. - The Beet is a hardy biennial root plant of a blood-red color. It contains a large substance of sugar and is much used as a vegetable, for salads, and as a relish. It is refreshing and nutritious when properly prepared. There are five varieties of Beets. The Swiss chard, or sea-kale Beet, is a distinct vegetable and much superior to the common Beet for greens. If sown at the same time as the common varieties, it will be fit to use before them. Later on the plants form broad, flat, beautiful white and wax-like stems to the leaves, which are very delicious when cooked. The young leaves of the common varieties are cooked with sorrel, or cooked and prepared the same as spinach. Still another variety is called the mangel, which is seldom used for the table.

Culture

No. 207. - The soil which is suitable for the culture of the Beet is that which is rather light than otherwise, provided always that it is thoroughly enriched by manure. Sow them in drills one foot apart and two inches deep. When the plants have attained three or four leaves then thin them out so they may stand five or six inches apart. Keep them free from weeds by hand weeding or hoeing. In October the roots may be taken up and stored in the cellar or in pits outside, like potatoes, care being taken that they are not bruised or injured in the process.

Egyptian Beet Turnip

No. 208. - The earliest Beet and one of the leading market sorts, having a deep crimson color.

Bastian's Blood Turnip

No. 209. - An early variety of a blood red color, when properly cooked.

Dewing's Blood Beet

No. 210. - The roots are of a deep blood red color. It is of fine form and flavor, very early and an excellent variety.

Early Flat Bassano

No. 211. - Chiefly valuable for its earliness.

Long Smooth Blood Red

No. 212. - An excellent late variety.

Early Yellow Beet

213. - Similar to the blood red, but different in color. The flesh is yellow, tender and sweet.

Pine Apple Beet

No. 214. - A highly esteemed English variety of rich deep crimson color.

Brazilian Variegated

No. 215. - Beautiful for garnishing and flower garden decoration. The stems and veins are richly colored with crimson, yellow and white.

Swiss Chard, Or Sea Kale Beet

No. 216. - This variety is cultivated solely for its leaves. The midrib is stewed and served the same as asparagus, and the other parts of the leaves are used like spinach. If it is cut often, new and more tender leaves will be produced.

How To Prepare Beets For Cooking

No. 217, - Beets when young are prepared as a vegetable for the table. They must be boiled whole, without having anything cut from them except the tops. These must always be cut an inch from the root and care taken not to injure the root, for if it is in any way injured the beet will lose its flavor and color. When boiled let them get cold, then peel or rub off the skin and prepare as needed.