rather numerous, erect, very pale, or yellowish green; the
stems and ribs light green.

While young and small, the roots are tender and well-flavored; but this
is a field rather than a table beet. In point of productiveness, it
differs little from the Common Long Red, and should be cultivated as
directed for that variety.

HALF LONG BLOOD.

Dwarf Blood. Fine Dwarf Red. Early Half Long Blood. Rouge Nain. _Vil._

[Illustration: Half Long Blood.]

Root produced within the earth, of medium size, or rather small; usually
measuring about three inches in thickness near the crown, and tapering
regularly to a point; the length being ten or twelve inches. Skin
smooth, very deep purplish-red. Flesh deep blood-red, circled and rayed
with paler red, remarkably fine grained, of firm texture, and very
sugary. Leaves small, bright red, blistered on the surface, and
spreading horizontally. Leaf-stems short.

An excellent, half-early, garden variety, sweet, and well flavored, a
good keeper, and by many considered very superior to the Common Long
Blood. When full grown, it is still tender and fine-grained, and much
less stringy and fibrous than the last named, at an equally advanced
stage of growth. It may be classed as one of the best table-beets, and
is well worthy cultivation.

IMPROVED LONG BLOOD.

Long Smooth Blood.

This is an improved variety of the Common Long Blood, attaining a much
larger size, and differing in its form, and manner of growth. When
matured in good soil, its length is from eighteen inches to two feet;
and its diameter, which is retained for more than half its length, is
from four to five inches. It is seldom very symmetrical in its form;
for, though it has but few straggling side-roots, it is almost
invariably bent and distorted. Skin smooth, very deep or blackish
purple. Flesh dark blood-red, sweet, tender, and fine grained, while the
root is young and small, but liable to be tough and fibrous when full
grown. Leaves small, erect-red, and not very numerous. Leaf-stems
blood-red.

This beet, like the Common Long Blood, is a popular winter sort,
retaining its color well when boiled. It is of larger size than the last
named, grows more above the surface of the ground, and has fewer fibrous
and accidental small side-roots. While young, it compares favorably with
the old variety; but, when full grown, can hardly be said to be much
superior. To have the variety in its greatest perfection for winter use