VARIETIES OF THE BEAN.--This valuable plant is said
to be a native of Egypt, but, like other plants which have been
domesticated, its origin is uncertain. It has been cultivated in
Europe and Asia from time immemorial, and has been long known in
Britain. Its varieties may be included under two general
heads,--the white, or garden beans, and the grey, or field
beans, of the former, sown in the fields, the mazagan and
long-pod are almost the only sorts; of the latter, those known
as the horse-bean, the small or ticks, and the prolific of
Heligoland, are the principal sorts. New varieties are procured
in the same manner as in other plants.

BOILED BEETROOT.

1094. INGREDIENTS,--Beetroot; boiling water.

_Mode_.--When large, young, and juicy, this vegetable makes a very
excellent addition to winter salads, and may easily be converted into an
economical and quickly-made pickle. (_See_ No. 369.) Beetroot is more
frequently served cold than hot: when the latter mode is preferred,
melted butter should be sent to table with it. It may also be stewed
with button onions, or boiled and served with roasted onions. Wash the
beets thoroughly; but do not prick or break the skin before they are
cooked, or they would lose their beautiful colour in boiling. Put them
into boiling water, and let them boil until tender, keeping them well
covered. If to be served hot, remove the peel quickly, cut the beetroot
into thick slices, and send to table melted butter. For salads, pickle,
&c., let the root cool, then peel, and cut it into slices.

_Time_.--Small beetroot, 1-1/2 to 2 hours; large, 2-1/2 to 3 hours.

_Average cost_, in full season, 2d. each.

_Seasonable_.--May be had at any time.

[Illustration: BEETROOT.]

BEETROOT.--The geographical distribution of the order Saltworts
(_Salxolaceae_), to which beetroot belongs, is most common in
extra-tropical and temperate regions, where they are common
weeds, frequenting waste places, among rubbish, and on marshes
by the seashore. In the tropics they are rare. They are
characterized by the large quantities of mucilage, sugar,
starch, and alkaline salts which are found in them. Many of them
are used as potherbs, and some are emetic and vermifuge in their
medicinal properties. The _root_ of _garden_ or red beet is
exceedingly wholesome and nutritious, and Dr. Lyon Playfair has
recommended that a good brown