Beet, White

Syn. Be′ta al′ba , B. vulga′′ris a. , B. ci′cla , L.; Bette blanche , Poirée , ., Fr. A sub-variety of the red beet. Root white, and hence preferred for making sugar; that with a purple crown being the most esteemed. Obs. The preceding varieties of beet resemble each other in their general properties. They are all antiscorbutic, detergent, emollient, and nutritious; and their roots contain about 8% of sugar, which, by proper treatment, may be obtained from them of excellent quality. The grated root is sometimes used to dre blisters and foul ulcers. When sliced, and dried in a malt-kiln, a very palatable beer may be brewed with it. The leaves of each variety are dre ed and eaten like spinach. The roots, for the table, after being carefully washed, are dre ed whole—neither scraped nor cut—and, according to their size and age, require from 1 to 4 hours’ simmering or baking. They are mostly served in slices, cold, intermingled with other winter salad vegetables. See Brewing , Cattle , Salads , Sugar , . (also antè ).