Varieties.—According to shape of the root one may divide beets into two classes, viz., Long Rooted and Globular. If color is made the basis of classification you have red, white and yellow kinds. Extra Early Blood Turnip, Eclipse and Extra Early Egyptian are good varieties to grow for market. The first named is probably the best; the last named has the disadvantage of becoming stringy if it matures during a long, dry spell, or if allowed to stand too long. The deep red varieties are preferred in the markets, and those that are turnip shaped sell better than the long.
Marketing.—The usual method is to use barrels or large boxes; this is a clumsy way, and one not calculated to bring the best price. The usual vegetable crate will be found handy and desirable.
In districts where there are pickling factories, and near large cities, small beets, with greens, are raised with profit, but these can not be shipped to a distant market. For a distant market gather tops and all; carry to the packing-house; remove the tops with a sharp knife, leaving about an inch of the leaf-stalk on the beet. Remove the dirt, and pack in vegetable crates. The leaves put in a compost heap will pay for the trouble of hauling, or they can be fed to domestic animals with profit. The beet itself makes one of the best feeds for milch cows, and is excellent for other domestic animals.—(F. B. 225; N. C. A. E. S. 132; Fla. E. S. 31; U. Idaho 10; N. H. Col. 99, 125; N. J. A. Col. Rpt. 1900.)
BORAGE.
The leaves are used for flavoring.
BROCCOLI.
Broccoli is simply a variety of cauliflower that is more commonly grown for fall use, as it is rather more hardy than the true cauliflower. Lee's Sprouting Broccoli is a branching sort that is esteemed in some places. There is a great deal of misunderstanding regarding the Cauliflower and Broccoli. Both are the same in their general make up and growth, both producing heads in the same manner and to the casual observer are taken one for the other. The difference is that Cauliflower is a more tender variety and therefore will not stand a very low temperature. The seed is sown in early spring and will produce heads during the summer. The Broccoli will stand a temperature as low as 25 without much injury to the plant. The seed is sown in the spring, the plants set out in June or early part of July and continue to grow until the spring following, some varieties producing heads at intervals during winter and up to as late as May. Attention needs to be directed during the winter to such plants as are about to produce heads. These should have the outer leaves turned over the head to protect it from frost to which it is very susceptible. The seed may be sown and the plants treated in every way as for the cabbage. They thrive well in a deep, rich soil. Much better results would be had if more attention were given to the matter of deep cultivation, that is, in deep spading or plowing of the ground. Manure that has been well composted should be used plentifully and plowed in deep. By so doing the roots of the plants are encouraged to penetrate deep into the soil where they can find moisture as well as food. The shallow plowing in of manure has the tendency to keep the feeding roots of plants near the surface and will therefore soon dry out and turn blue, and when once the plants are stricken with the blues no further growth will be made and they might as well be discarded.—(Oreg. E. S. 74; N. C. E. S. 132.)
BRUSSELS SPROUTS.
This crop is closely related to cabbage and cauliflower. Instead of a single head, Brussels sprouts form a large number of small heads in the axils of the leaves. As the heads begin to crowd, the leaves should be broken from the stem of the plant to give them more room. A few leaves should be left at the top of the stem where the new heads are being formed. Brussels sprouts are more hardy than cabbage, and in mild climates may remain in the open ground all winter, the heads being removed as desired. For winter use in cold localities, take up plants that are well laden with heads and set them close together in a pit, cold frame, or cellar, with a little soil around the roots. The uses of Brussels sprouts are similar to those of cabbage, but they are considered to be of a superior flavor. They require the same treatment as cabbage. The soil must be rich and requires considerable moisture. The small sprouts must grow rapidly or they will be tough. Sow the seed in hotbed and transplant, or scatter seed in hills and thin. The plants must have plenty of room. Rows should be thirty inches apart and the plants not closer than two feet.—(F. B. 255; U. Idaho E. S. 10; Cornell U. E. S. 292.)