The Turnip Rooted is the earliest variety, and takes its name from the form of the root. Its quality is decided by the rich ness of color and closeness of the grain.
Long Blood is the sort run upon for a general crop, to use during Winter and Spring. It often grows twelve or fourteen inches long and four or five inches thick. Beet is used and prepared for the table in a great variety of ways. It is boiled and sliced, and eaten cold with vinegar; it is sliced in salads, both as an eatable and a garnish; it also makes a beautiful and agreeable pickle. The root itself, if eaten alone, affords but little nourishment, though quite indispensable on a table of any pretensions.
White Beet is esteemed only for its stalks, or the mid-rib of the leaves, which, being divested of the leafy part, improves the flavor of soups; or if peeled and stewed, it can be eaten like Asparagus.
Radish-rooted Beet is a new variety, of a very dark blood-red color; in shape very similar to the long scarlet Radish, though much larger.
Whyte's New Blood-Beet is an improvement in richness of color on the old Long Beet.
London Blood-Beet is a new variety, with something more than a name. We are as particular at our table in discussing the qualities of vegetables as others are in the cut or the joint, or the peculiar flavors of Port or Madeira, and we feel assured that this variety of the Beet is more delicate in flavor, more brilliant in color, and of as good a form as any other sort.
Silver or Sea-Kale Beet very much resembles the White Beet, though the ribs of the leaves are larger, and, when cooked, has much of the flavor of sea-kale. There are several other sorts which come more under the notice of the agriculturist, such as Sugar Beet, Mangel-Wurtzel, &c.
Culture.—Little art is requisite for the culture of this vegetable. One grand essential for an early crop is to dig deep and manure well Sow as soon as the soil will admit of work
