_Thomp._

_Taking the Crop._--"The largest and fullest-grown leaves should be
gathered first; others will follow. If grown for Spinach, the leaves
should be rinsed in clean water, and afterwards placed in a basket to
drain dry; if for Chard, or for the leaf-stalks and veins, these should
be carefully preserved, and the entire leaves tied up in bundles of six
or eight in each."--_M'Int._

_Seed._--During the first season, select a few vigorous plants, and
allow them to grow unplucked. Just before the closing-up of the ground
in autumn, take up the roots; and, after removing the tops an inch above
the crown, pack them in dry sand in the cellar. The following spring, as
soon as the ground is in working order, set them out with the crowns
level with the surface of the ground, and about two feet and a half
apart. As the plants increase in height, tie them to stakes, to prevent
injury from wind; and in August, when the seed is ripe, cut off the
stems near the ground, and spread them entire, in an airy situation,
till they are sufficiently dried for threshing out.

The seed, or fruit, has the appearance peculiar to the family; although
those of the different varieties, like the seeds of the Red Beet, vary
somewhat in size, and shade of color.

An ounce of seed will sow a hundred feet of drill, or be sufficient for
a nursery-bed of fifty square feet.

_Use._--"This species of Beet--for, botanically considered, it is a
distinct species from _Beta vulgaris_, the Common or Red Beet--is
cultivated exclusively for its leaves; whereas the Red Beet is grown for
its roots. These leaves are boiled like Spinach, and also put into
soups. The midribs and stalks, which are separated from the lamina of
the leaf, are stewed and eaten like Asparagus, under the name of
"Chard." As a spinaceous plant, the White Beet might be grown to great
advantage in the vegetable garden, as it affords leaves fit for use
during the whole summer."--_M'Int._

The thin part of the leaves is sometimes put into soups, together with
sorrel, to correct the acidity of the latter.

The varieties are as follow:--

GREEN OR COMMON LEAF-BEET.

Stalks and leaves large, green; the roots are tough and fibrous, and
measure little more than an inch in diameter; leaves tender, and of good
quality.

If a sowing be made as soon in spring as the frost will permit, another
in June, and a third the last of July, they will afford a constant
supply of tender greens, nea