the Beet; a genus of the digynia order, belonging to the pentandra class of plants.

Species. 1. The maritima, or sea-beet, grows naturally by the sea-side, and in salt marshes, in many parts of England, as also on the Bass island at the mouth of the Forth in Scotland. It has been supposed by many to be only a variety of the common white beet; but Mr Miller assured us he has been unable to make any variation in them by culture. 2. The hortensis, or common white beet, is cultivated in gardens for the sake of its leaves, which are frequently used in soups. The root of this sort seldom grows larger than a man's thumb; the spikes of flowers come out from the wings of the leaves, which are long, and have narrow leaves placed between the flowers. The lower leaves of the plant are thick and succulent, and their footstalks broad. The varieties of this are, the white beet, the green beet, and the Swiss or chard beet. These will vary from the one to the other, but have never been found to change to the first or third sort. 3. The vulgaris, or red beet, with a pyramidal root, hath large, thick, succulent leaves, which are for the most part of a dark-green or purple colour. The roots of this are large, and of a deep red colour. The larger these roots grow, the tenderer they are; and the deeper their colour, the more they are esteemed. The varieties of this species are, the common red beet, the turnip-rooted beet, and the green-leaved red beet.

Culture. The common white beet is commonly sown by itself in the beginning of March, upon an open spot of ground, not too moist. When the plants have put out four leaves, the ground should be hoed as is practised for carrots, carefully cutting up all the weeds, and also the plants where they are too near each other, leaving them at least six inches asunder. In three weeks or a month's time the ground should be hoed a second time to cut up the weeds and thin the plants to a greater distance, for by this time they will be out of danger; so should not be left nearer than eight or nine inches, if regard is had to the goodness of the leaves; and if it is of the Swiss kind, with broad leaves, the plants must not be nearer than a foot. In six weeks after, the ground should be hoed over a third time, which if properly done will destroy all the weeds. After this the plants will spread and prevent the weeds from growing, therefore will want but little cleaning for a considerable time, and the leaves will soon be fit for use. The outer larger leaves should be first gathered, leaving the smaller inner ones to grow large; by which method a small spot of ground will supply a moderate family for a whole year, provided the plants are not allowed to run to seed, for in that case they will not be good.

The red beet is frequently sown with onions, carrots or parsnips; but if these are not to be soon removed, the beets ought to be sown by themselves. This sort requires a deep light soil; the seeds should be sown in March, and must be treated in the same manner as the former sort; but the plants should not be left nearer than a foot distance, or in a good land a foot and a half; for the leaves will cover the ground at that distance. The roots will be fit for use in autumn, and continue good all winter; but in the spring, when they begin to shoot, they will be hard and stringy.

Medicinal and other uses. Decoctions of beets gently loosen the belly; hence they have been ranked among the emollient herbs: the plants remaining after the boiling are supposed to have rather a contrary effect. They afford little nourishment, and are said by some to be prejudicial to the stomach. The juice expressed from the roots is a powerful emetic. The root of the red beet is sometimes used to improve the colour of claret; and Mr Margrath found that good sugar might be produced from the roots of the white kind by the methods practised abroad for procuring it from the sugar cane. By some it is recommended to cultivate the white beet in large quantities, as food for cattle.