"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 any, of the leaves should be cut off."—M'Int.
If harvested before receiving injury from cold, and properly packed, they will retain, in a good degree, their freshness and sweetness until the new crop is suitable for use.
Seed.—To raise seed, select smooth and well-developed roots having the form, size, and color by which the pure variety is distinguished; and, in April, transplant them eighteen inches or two feet apart, sinking the crowns to a level with the surface of the ground. As the stalks increase in height, tie them to stakes for support. The plants will blossom in June and July, and the seeds will ripen in August.
In harvesting, cut off the plants near the ground, and spread them in a light and airy situation till they are sufficiently dried for threshing, or stripping off the seeds; after which the seeds should be exposed, to evaporate any remaining moisture.
An ounce of seed will sow from one hundred to one hundred and fifty feet of drill, according to the size of the variety; and about four pounds 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, and are much used for garnishing; and, for all these purposes, the deeper colored they are, the more they are appreciated. Some, however, it ought to be noticed, prefer them of a bright-red color; but all must be of fine quality in fibre, solid, and of uniform color. The roots are also eaten cut into thin slices, and baked in an oven. Dried, roasted, and ground, they are sometimes mixed with coffee, and are also much employed as a pickle. Mixed with dough, they make a wholesome bread; but, for this purpose, the white or yellow rooted sorts are preferred. The roots of all the varieties are better baked than boiled."—M'Int.
The young plants make an excellent substitute for spinach; and the leaves of some of the kinds, boiled when nearly full grown, and served as greens, are tender and well-flavored.
Some of the larger varieties are remarkably productive, and are extensively cultivated for agricultural purposes. From a single acre of land in good condition, thirty or forty tons are frequently harvested; and exceptional crops are recorded of fifty, and even sixty tons. In France, the White Sugar-beet is largely employed for the manufacture of sugar,—the amount produced during one year being estimated to exceed that annually made from the sugar-cane in the State of Louisiana.
For sheep, dairy-stock, and the fattening of cattle, experience has proved the beet to be at once healthful, nutritious, and economical.