THE FIELD AND GARDEN VEGETABLES OF AMERICA
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ce relative to the various methods of propagation and culture, now in general practice, can be readily obtained. But, with regard to the characteristics which distinguish the numerous va
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unds will be required for one acre. _Use._--"The roots are the parts generally used, and are boiled, stewed, and also eaten cold, sliced in vinegar and oil. They enter into mixed salads,
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eeds best; and, as its quality is considered superior, it is now more generally cultivated than the Red. WHITE GLOBE MANGEL WURZEL. A sub-variety of the Yellow and Red Globe, which, in
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part. Skin deep purple, varying to some extent in depth of shade, but generally very dark. Flesh purple at the outer part of the root, and yellow at the centre or heart; fine grained, sug
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when they are three-quarters boiled. The plants are tender, and are generally destroyed early in autumn by frost. The tubers must be taken up before freezing weather, packed in sand, an
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habit of the plant; size, form, and color of the tubers; quality and general excellence; and comparative value for cultivation. They are obtained from seeds; the latter being quite smal
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very dry, mealy, and farinaceous, exceedingly well flavored, and, in general excellence, surpassed by few, if any, of the late varieties. It is also healthy, hardy, and very productive;
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rgest part. The Long Scarlet Radish, with its sub-varieties, is more generally cultivated for market in the Eastern, Middle, and Western States, than any other, or perhaps even more than
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Eng. In this country it has been widely disseminated, and is now more generally cultivated for table use and for stock than any other of the Swede varieties. The plants seldom fail to for
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their growth, and be ready for harvesting. The slips, or sprouts, are generally obtained by setting the tubers in a hot-bed in March or April, and breaking off or separating the sprouts f
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nt, the roots sometimes attain a weight of eight or ten pounds. It is generally cultivated as a field turnip, but is also sown as a garden variety; the roots being of good quality for the
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t are seldom used for reproduction; the cloves, or small bulbs, being generally employed for this purpose. It is used and cultivated as the Common Garlic. * * *
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ed and clouded with green, while the portion produced below ground is generally clear white. Flesh white, fine-grained, sugary, and remarkably mild flavored. It forms its bulb early and
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n eat the heads raw with vinegar, oil, salt, and pepper; but they are generally preferred when boiled. _Varieties._-- DARK-RED SPINED. Bud very small. The variety is remarkable for th
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er like circumstances with the Battersea. The top is greener, and not generally so plump and close; but it is considered finer flavored. Both varieties are, however, held in great estimat
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r inches in length, an inch and a half or two inches in diameter, and generally produced in pairs; flesh tender, crisp, and well flavored. When ripe, the fruit is deep-yellow or yellowish
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ANTALOUPE. _Loud._ A large-fruited, late variety; form variable, but generally round, and flattened at the ends; size large,--ten inches in diameter, eight inches deep, and weighing eigh
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PIE-MELON. California Pie-melon. Plant running,--the foliage and general habit resembling the Common Water-melon, but yet distinguishable by its larger size, more hairy stem, and its
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h Summer Warted Crookneck Squash.] Plant dwarfish or bushy in habit, generally about two feet and a half in height or length; fruit largest at the blossom-end, and tapering gradually to
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inter, if stored in a dry, warm situation. The flesh is sweet, though generally coarse-grained and watery. It is used in soups and stews, and also for pies; but is seldom served like squa
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very much resembles the Dwarf Green Curled in the nature, color, and general appearance of the leaves: the heart-leaves, however, fold over each other, somewhat like those of a cabbage,
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ng and narrow; the veins and midribs green; the head is greenish, and generally covered by the leaves. This variety and the Purple Cape often become intermixed, and are liable to degener
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ur inches apart in the rows. EARLY WAKEFIELD. Head of medium size, generally somewhat conical, but sometimes nearly round, compact; leaves very glaucous; stalk small. A fine, early va
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s, in many instances, being quite unimportant. In the color, foliage, general habit, and even in the quality, of the entire list, there is great similarity. EARLY LONDON CAULIFLOWER. L
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t four small heads, almost equal in delicacy to Brussels Sprouts, are generally formed. This sort is exceedingly hardy; and, on the whole, must be considered a valuable acquisition. The
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any soil or situation. Though it may be propagated from seeds, it is generally increased by a division of the roots, which may be made in spring or autumn. These should be set in rows tw
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ardiest of the species, propagates more readily than Alpine plants in general, and is said to compare favorably in quality with the Mountain Sorrel or Patience Dock. COMMON SORREL. R.
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the roots; but, as it is easily grown from seeds, this method is not generally practised. _Use._--The leaves have a warm, piquant taste, and, when bruised, resemble cucumbers in odor. T
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tively tender, with the flavor of the stalks of Common Celery, though generally less mild and delicate. It is principally valued for its remarkable hardiness and for its keeping propertie
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ower, it does not exceed eighteen inches in height. It deserves more general cultivation, as affording a pleasant addition to the varieties of small salads. The seeds are of a paler col
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frilled, or curled, on the borders; the upper surface of the mid-ribs generally tinged with red. The leaves of the centre are not numerous, and much curled: resting upon those of the exte
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or Imperial Cabbage Lettuce, with white seeds, was at one period more generally cultivated in small gardens than any other variety; and though some of the recently introduced sorts excel
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s; and sometimes produces several distinct heads: these, however, are generally loosely formed, and not of the fine, tender quality of the Paris varieties. OAK-LEAVED COS. Romaine à Fe
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ties. * * * * * RAPE. This plant is generally cultivated for its seeds, like Mustard. It is, however, sometimes grown for salad; the seeds being sown in
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lture._--Any warm, mellow, garden soil is suited to its growth. It is generally propagated by dividing the roots, which may be done either in spring or in autumn. After thoroughly stirrin
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iption of soil or situation. It is sometimes grown from seeds, but is generally propagated by dividing the roots, which increase rapidly, and soon entirely occupy the ground. They are tak
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mber. _Propagation and Culture._--It may be grown from seeds, but is generally propagated by dividing the roots either in the spring or fall, and planting the divisions ten inches apart,
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rom seeds or by dividing the roots; the latter method, however, being generally practised. The young shoots are used in all the forms of Summer Savory. SHRUBBY SAVORY. Saturjea viminea
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sting. They are kidney-shaped, a little flattened, and of large size; generally measuring three-fourths of an inch long, and three-eighths of an inch thick. Twelve hundred and fifty are c
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, barren runners, eighteen inches or two feet in length; but they are generally of short duration, and the variety is treated as other Dwarfs. The pods are small and straight; usually ab
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ted as late in the season as the first week in July, the variety will generally ripen perfectly; and, when cultivated for its green pods, plantings may be made at any time during the mont
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a hundred and twenty-three days. Planted early in June, the pods will generally all ripen; but, if the planting is delayed to the last of the month, the crop will but partially mature, un
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ds, however, are much smaller, and remarkable for their uniform size; generally measuring three inches in length, and about seven-eighths of an inch in width: they are green and wrinkled
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and marbled with black. LARGE LENTIL. _Law._ Flowers small, white, generally two, but sometimes three, on each peduncle; the pods are three-fourths of an inch long, half an inch broad,
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tem about three feet high, which is sometimes branching. The pods are generally produced in pairs, but are also sometimes single, and vary from twelve to sixteen on each plant. They are f
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succeeding joint to the greatest extremity of the plant. The pods are generally single, but frequently in pairs, about three inches and a half long, slightly curved, and terminate abruptl
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. _Cot. Gard._ Plant strong and robust, six to seven feet high; pods generally single, but occasionally in pairs, and from three inches and a half to four inches and a quarter long. They
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onsistence, without imparting color or flavor; and in this form it is generally used. There are three varieties:-- BIFORMED-LEAVED. _Mill._ Plant larger than that of the Oval-leaved;
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than those of the Broad-leaved, and the seed-vessels are smaller. Now generally cultivated because of its greater hardiness. * * * * * SAFFRON. _Law._ Sa
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e engraving, will give an accurate idea of its size, form, color, and general character: "The size rarely much exceeds that of a large walnut. Its form is rounded, sometimes kidney-shaped
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ate of New England. ILLINOIS WHITE. Western White. Similar in its general character to the Illinois Yellow. Kernel rice-white; cob generally white, but sometimes red. KING PHILIP, O
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.] Stem two feet and a half high, sometimes branched at the top, but generally undivided; leaves large, and, as in all varieties, five-lobed; flowers yellow, purple at the centre; pods e
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,--usually an inch and a half in diameter; fruit sometimes erect, but generally drooping. Though one of the largest varieties, the Sweet Spanish is also one of the earliest. The flesh is
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ather, or by mid-winter, it will be ready for market; for which it is generally packed in damp weather, in boxes containing from two to four hundred pounds. A fair average yield per acre
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WHITE TOMATO. Plant similar in habit to the Large Red; fruit large, generally ribbed, often irregular, but sometimes comparatively smooth. Its distinguishing characteristic is its color
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tory, 538. Flander's Hotspur, 529. Flanagan's Early, 545. General Wyndham, 539. Golden Hotspur, 529, 535. Green Prussian, 525. Groom's Superb, 526. Hair's Defi
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THE
FIELD AND GARDEN VEGETABLES
OF
AMERICA;
CONTAINING
FULL DESCRIPTIONS OF NEARLY ELEVEN HUNDRED SPECIES AND VARIETIES; WITH
DIRECTIONS FOR PROPAGATION, CULTURE, AND USE.
BY FEARING BURR, JR.
ILLUSTRATED.
BOSTON: CROSBY AND NICHOLS,
117, WASHINGTON STREET.
1863.
Entered, according to Act of Congress, in the year 1863,
BY FEARING BURR, JR.,
In the Clerk's office of the District Court of the District of
Massachusetts.
BOSTON:
PRINTED BY JOHN WILSON AND SON, 5, WATER STREET
* * * * *
TO
HON. ALBERT FEARING,
President of the Hingham Agricultural and Horticultural Society,
WHOSE EARNEST LABORS AND LIBERAL CONTRIBUTIONS IN THE CAUSE OF
HUMANITY HAVE ENDEARED HIS NAME TO THE AGED POOR AND TO
ORPHAN CHILDREN, AND WHOSE ACTIVE SERVICES HAVE
EXERTED SO BENEFICIAL AN INFLUENCE ON AGRICULTURAL
PURSUITS IN HIS NATIVE TOWN,
This Volume is gratefully and respectfully Dedicated
BY THE AUTHOR.
* * * * *
PREFACE.
Though embracing all the directions necessary for the successful
management of a Vegetable Garden, the present volume is offered to the
public as a manual or guide to assist in the selection of varieties,
rather than as a treatise on cultivation. Through the standard works of
American authors, as well as by means of the numerous agricultural and
horticultural periodicals of our time, all information of importance
relative to the various methods of propagation and culture, now in
general practice, can be readily obtained.
But, with regard to the characteristics which distinguish the numerous
varieties; their difference in size, form, color, quality, and season of
perfection; their hardiness, productiveness, and comparative value for
cultivation,--these details, a knowledge of which is important as well
to the experienced cultivator as to the beginner, have heretofore been
obtained only through sources scattered and fragmentary.
To supply this deficiency in horticultural literature, I have
endeavored, in the following pages, to give full descriptions of the
vegetables common to the gardens of this country. It is not, however,
presumed that the list is complete, as many varieties, perhaps of much
excellence, are comparatively local: never having been described, they
are, of course, little known. Neither is the expectation indulged, that
all the descriptions will be found perfect; though much allowance must
be made in this respect for the influence of soil, locality, and
climate, as well as for the difference in taste of different
individuals.
Much time, labor, and expense have been devoted to secure accuracy of
names and synonymes; the seeds of nearly all of the prominent varieties
having been imported both from England and France, and planted, in
connection with American vegetables of the same name, with reference to
this object alone.
The delay and patience required in the preparation of a work like the
present may be in some degree appreciated from the fact, that in order
to obtain some comparatively unimportant particular with regard to the
foliage, flower, fruit, or seed, of some obscure and almost unknown
plant, it has been found necessary to import the seed or root; to plant,
to till, to watch, and wait an entire season.
Though some vegetables have been included which have proved of little
value either for the table or for agricultural purposes, still it is
believed such descriptions will be found by no means unimportant; as a
timely knowledge of that which is inferior, or absolutely worthless, is
often as advantageous as a knowledge of that which is of positive
superiority.
That the volume may be acceptable to the agriculturist, seedsman, and to
all who may possess, cultivate, or find pleasure in, a garden, is the
sincere wish of the author.
F. B., JR.
HINGHAM, March, 1863.
ACKNOWLEDGMENTS.
In the preparation of this work, I have received the cheerful
co-operation of many esteemed personal friends, to whom I would here
express my grateful acknowledgments.
For many valuable suggestions with regard to the culture and general
management of the Potato, as well as for much important information
respecting nearly all of our American varieties of this vegetable, I am
indebted to J. F. C. HYDE, Esq., of Newton, Mass.; whose long experience
in the production of seedlings, as well as in the cultivation of
established kinds, will give peculiar value to this portion of the
volume.
The illustrations, so excellent and truthful, are from the pencil of Mr.
ISAAC SPRAGUE, of Cambridge, Mass.; whose fine delineations of animal as
well as vegetable life have won for him the reputation of being "the
first of living artists."
I am peculiarly indebted to Rev. E. PORTER DYER, of Hingham, for much
valuable advice and assistance; and cannot too fully express my
obligations for the unvarying kindness and courteous manner in which
repeated, and perhaps often unseasonable, requests for aid have been
received and granted.
My acknowledgments are also due to Hon. JOSEPH BRECK, author of "Book of
Flowers," and late President of the Massachusetts Horticultural Society;
to CHARLES M. HOVEY, Esq., editor of "The Magazine of Horticulture," and
President of the Massachusetts Horticultural Society; to P. B. HOVEY,
Esq., nurseryman and seedsman, of Cambridge, Mass.; and to DANIEL T.
CURTIS, Esq., seedsman and florist, and for many years Chairman of the
Committee on Vegetables of the Massachusetts Horticultural Society.
For information or other very acceptable assistance, I am also indebted
to Rev. CALVIN LINCOLN, of Hingham; Rev. JOHN L. RUSSELL, of Salem,
Mass.; JOHN A. BUTLER, Esq., of Chelsea, Mass.; EDWARD S. RAND, Jun.,
Esq., of Boston; Mr. AUSTIN BRONSON, of Enfield, N.H.; GEORGE W. PRATT,
Esq., of Boston; JOHN M. IVES, Esq., of Salem, Mass.; Mr. JAMES SCOTT,
of Hatfield, Mass.; Mr. ALONZO CRAFTS, of Whately, Mass.; Mr. JOHN C.
HOVEY, of Cambridge, Mass.; Mr. ISAAC P. RAND, of Dorchester, Mass.; Mr.
GEORGE EVERETT, of Concord, Mass.; and CALEB BATES, of Kingston, Mass.
From a work entitled "Descriptions des Plantes Potagères, par VILMORIN,
ANDRIEUX, et CIE., Paris;" from CHARLES M'INTOSH'S excellent "Book of
the Garden;" the "Gardener's Assistant," by ROBERT THOMPSON; "Rogers's
Vegetable Cultivator;" and "Lawson's Agriculturist's Manual,"--I have
made liberal extracts; and lest, in the course of the volume, any
omission of authority may occur where it should have been accredited, my
indebtedness to the valuable publications above mentioned is here
candidly confessed.
In adapting directions for cultivation, prepared for one climate, or
section of country, to suit that of another quite dissimilar, so much
alteration of the original text has at times been found necessary, that
I have not felt at liberty to affix the name of the original writer, but
have simply added the usual marks denoting derivation of authority.
ABBREVIATIONS AND AUTHORITIES.
_Big._--Plants of Boston and Vicinity. By JACOB BIGELOW, M.D. Boston,
1840.
_Bon. Jard._--Le Bon Jardinier pour l'Année 1859. Par A. BOITEAU et M.
VILMORIN.
_Corb._--The American Gardener. By WILLIAM CORBETT. Concord, Boston, and
New York, 1842.
_Cot. Gard._--The Cottage Gardener. By GEORGE W. JOHNSON and ROBERT
HOGG. Weekly. London.
_Count. Gent._--The Country Gentleman. By LUTHER TUCKER and SON. Weekly.
Albany, N.Y.
_De Cand._--The Candolle's Systema Naturale. By Prof. DE CANDOLLE. 2
vols. 8vo. Paris, 1818, 1821.
_Down._--The Fruit and Fruit-trees of America. By A. J. DOWNING. Revised
and corrected by CHARLES DOWNING, 1858.
_Gard. Chron._--The Gardener's Chronicle. Weekly. By Prof. LINDLEY. 1844
to the present time.
_Gray._--Manual of the Botany of the Northern United States. By Prof.
ASA GRAY. New York, 1857.
_Hort._--The Horticulturist, and Journal of Art and Rural Taste.
Monthly. By P. BARRY and J. JAY SMITH. Philadelphia.
_Hov. Mag._--The Magazine of Horticulture, Botany, and Rural Affairs. By
C. M. HOVEY. Boston. Monthly. 1834 to the present time.
_Law._--The Agriculturist's Manual. By PETER LAWSON and SON. Edinburgh,
1836.
_Lind._--A Guide to the Orchard and Kitchen Garden. By GEORGE LINDLEY.
London, 1831.
_Loud._--Encyclopædia of Gardening. By J. C. LOUDON. London, 1850.
_Loud._--Encyclopædia of Agriculture. By J. C. LOUDON. London, 1844.
_Low._--The Elements of Practical Agriculture. By DAVID LOW. London,
1843.
_M'Int._--The Book of the Garden. By CHARLES M'INTOSH. 2 vols. Edinburgh
and London, 1855.
_Mill._--The Gardener's and Botanist's Dictionary. By PHILIP MILLER.
Revised by Prof. MARTYN. London, 1819.
_Neill._--Neill's Journal of a Horticultural Tour, &c. 8vo. Edinburgh,
1823.
_New Am. Cyclopædia._--New American Cyclopædia. D. APPLETON & Co., New
York. 16 vols. royal 8vo. 1857 to 1863.
_Rog._--The Vegetable Cultivator. By JOHN ROGERS. London, 1851.
_Thomp._--The Gardener's Assistant. By ROBERT THOMPSON.
_Trans._--The Transactions of the London Horticultural Society.
Commenced 1815, and continued at intervals to the present time.
_Vil._--Description des Plantes Potagères. Par VILMORIN, ANDRIEUX, et
CIE. Paris, 1856.
* * * * *
CONTENTS.
CHAP. I.--_Esculent Roots._
The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or
Japanese Yam. Chufa, or Earth Almond. German Rampion. Jerusalem
Artichoke. Kohl Rabi. Oxalis, Tuberous. Oxalis, Deppe's.
Parsnip. Potato. Radish. Rampion. Swede or Ruta-baga Turnip.
Salsify, or Oyster Plant. Scolymus. Scorzonera. Skirret.
Sweet Potato. Tuberous-rooted Chickling Vetch. Tuberous-rooted
Tropæolum. Turnip. 1-121
CHAP. II.--_Alliaceous Plants._
The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh
Onion. 122-148
CHAP. III.--_Asparaginous Plants._
The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca.
149-169
CHAP. IV.--_Cucurbitaceous Plants._
The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or
Calabash. The Melon. Musk-melon. Persian Melons. Water-melon.
Papanjay, or Sponge Cucumber. Prickly-fruited Gherkin.
Pumpkin. Snake Cucumber. Squash. 170-228
CHAP. V.--_Brassicaceous Plants._
Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower.
Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Chöi. Pe-Tsai,
or Chinese Cabbage. Savoy. Sea-kale. 229-286
CHAP. VI.--_Spinaceous Plants._
Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar
Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock.
Quinoa. Sea-beet. Shepherd's Purse. Sorrel. Spinach. Wild or
Perennial Spinach. 287-314
CHAP. VII.--_Salad Plants._
Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar.
Celery. Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or
Succory. Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo
Flower. Dandelion. Endive. Horse-radish. Lettuce. Madras
Radish. Mallow, Curled-leaf. Mustard. Nasturtium. Garden
Picridium. Purslain. Rape. Roquette, or Rocket. Samphire.
Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet Cicely.
Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow Rocket.
Wood-sorrel. Worms. 315-405
CHAP. VIII.--_Oleraceous Plants._
Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Coriander.
Costmary. Cumin. Dill. Fennel. Lavender. Lovage.
Marigold. Marjoram. Nigella. Parsley. Peppermint. Rosemary.
Sage. Savory. Spearmint. Tansy. Thyme. 406-449
CHAP. IX.--_Leguminous Plants._
American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-runner.
Sieva. Chick-pea. Chickling Vetch. English Bean. Lentil. Lupine.
Pea. Pea-nut. Vetch, or Tare. Winged Pea. 450-560
CHAP. X.--_Medicinal Plants._
Bene-plant. Camomile. Coltsfoot. Elecampane. Hoarhound. Hyssop.
Licorice. Pennyroyal. Poppy. Palmate-leaved or Turkey Rhubarb.
Rue. Saffron. Southernwood. Wormwood. 561-578
CHAP. XI.--_Mushrooms, or Esculent Fungi._
Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber,
or Truffle. 579-591
CHAP. XII.--_Miscellaneous Vegetables._
Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil
Radish. Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sunflower.
Tobacco. Tomato. 592-652
INDEX 655
FIELD AND GARDEN VEGETABLES.
CHAPTER I.
ESCULENT ROOTS.
The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or Japanese
Yam. Chufa, or Earth Almond. German Rampion. Jerusalem Artichoke. Kohl
Rabi. Oxalis, Tuberous. Oxalis, Deppes. Parsnip. Potato. Radish.
Rampion. Swede, or Ruta-baga Turnip. Salsify, or Oyster Plant. Scolymus.
Scorzonera. Skirret. Sweet Potato. Tuberous-rooted Chickling Vetch.
Tuberous-rooted Tropæolum. Turnip.
THE BEET.
Beta vulgaris.
The Common Beet, sometimes termed the Red Beet, is a half-hardy biennial
plant; and is cultivated for its large, succulent, sweet, and tender
roots. These attain their full size during the first year, but will not
survive the winter in the open ground. The seed is produced the second
year; after the ripening of which, the plant perishes.
When fully developed, the beet-plant rises about four feet in height,
with an angular, channelled stem; long, slender branches; and large,
oblong, smooth, thick, and fleshy leaves. The flowers are small, green,
and are either sessile, or produced on very short peduncles. The
calyxes, before maturity, are soft and fleshy; when ripe, hard and
wood-like in texture. These calyxes, which are formed in small, united,
rounded groups, or clusters, are of a brownish color, and about
one-fourth of an inch in diameter; the size, however, as well as depth
of color, varying, to some extent, in the different varieties. Each of
these clusters of dried calyxes contains from two to four of the true
seeds, which are quite small, smooth, kidney-shaped, and of a deep
reddish-brown color.
These dried clusters, or groups, are usually recognized as the seeds;
about fifteen hundred of which will weigh one ounce. They retain their
vitality from seven to ten years.
_Soil and Fertilizers._--The soil best adapted to the beet is a deep,
light, well-enriched, sandy loam. When grown on thin, gravelly soil, the
roots are generally tough and fibrous; and when cultivated in cold, wet,
clayey localities, they are often coarse, watery, and insipid, worthless
for the table, and comparatively of little value for agricultural
purposes.
A well-digested compost, formed of barnyard manure, loam and salt, makes
the best fertilizer. Where this is not to be obtained, guano,
superphosphate of lime, or bone-dust, may be employed advantageously as
a substitute. Wood-ashes, raked or harrowed in just previous to sowing
the seed, make an excellent surface-dressing, as they not only prevent
the depredations of insects, but give strength and vigor to the young
plants. The application of coarse, undigested, strawy manure, tends to
the production of forked and misshapen roots, and should be avoided.
_Propagation and Culture._--Beets are always raised from seed. For early
use, sowings are sometimes made in November; but the general practice is
to sow the seed in April, as soon as the frost is out of the ground, or
as soon as the soil can be worked. For use in autumn, the seed should be
sown about the middle or 20th of May; and, for the winter supply, from
the first to the middle of June. Lay out the ground in beds five or six
feet in width, and of a length proportionate to the supply required;
spade or fork the soil deeply and thoroughly over; rake the surface
smooth and even; and draw the drills across the bed, fourteen inches
apart, and about an inch and a half in depth. Sow the seeds thickly
enough to secure a plant for every two or three inches, and cover to the
depth of the drills. Should the weather be warm and wet, the young
plants will appear in seven or eight days. When they are two inches in
height, they should be thinned to five or six inches apart; extracting
the weaker, and filling vacant spaces by transplanting. The surplus
plants will be found an excellent substitute for spinach, if cooked and
served in like manner. The afterculture consists simply in keeping the
plants free from weeds, and the earth in the spaces between the rows
loose and open by frequent hoeings.
Mr. Thompson states that "the drills for the smaller varieties should be
about sixteen inches apart, and the plants should be thinned out to nine
inches apart in the rows. The large sorts may have eighteen inches
between the rows, but still not more than nine inches from plant to
plant in the row. When large-sized roots are desired, the rows may be
eighteen inches or two feet apart, and the plants twelve or fifteen
inches distant from each other in the rows. But large roots are not the
best for the table; and it is better to have two medium-sized roots,
grown at nine inches apart, than one of perhaps double the size from
twice the space. As a square foot of ground should afford plenty of
nourishment to produce a root large enough for the table, the area for
each plant may, therefore, be limited to that extent. If the rows are
sixteen inches apart, and the plants thinned to nine inches in the row,
each plant will have a space equal to a square foot. Such, of course,
would also be the case if the rows were twelve inches apart, and the
plants the same distance from each other in the row. But it is
preferable to allow a greater space between the rows than between the
plants in the row: for, by this arrangement, the leaves have better
scope to grow to each side, and the plants so situated grow better than
those which have an equal but rather limited space in all directions;
whilst the ground can also be more easily stirred, and kept clean."
_Taking the Crop._--Roots, from the first sowings, will be ready for use
early in July; from which time, until October, the table may be supplied
directly from the garden. They should be drawn as fast as they attain a
size fit for use; which will allow more time and space for the
development of those remaining.
For winter use, the roots must be taken up before the occurrence of
heavy frosts, as severe cold not only greatly impairs their quality, but
causes them to decay at the crown. Remove the leaves, being careful not
to cut or bruise the crown; spread the roots in the sun a few hours to
dry; pack them in sand or earth slightly moist; and place in the cellar,
out of reach of frost, for the winter.
"The London market-gardeners winter their beets in large sheds, stored
in moderately damp mould, and banked up with straw. Mr. Cuthill states
that it is a mistake to pack them in dry sand or earth for the winter;
and that the same may be said of parsnips, carrots, salsify, scorzonera,
and similar roots.
"The object here is, that the moist soil may not draw the natural sap
out of the roots so readily as dry sand would do; and hence they retain
their fresh, plump appearance, and their tenderness and color are better
preserved. In taking up the roots, the greatest care must be exercised
that they are neither cut, broken, wounded on the skin, nor any of the
fibres removed; and, when the small-leaved varieties are grown, few, if
SOURCES & PROVENANCE
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