MANGOLD WURTZELS. What is a Mangold Wurtzel? A number of years ago I raised a piece of Early Turnip Beet seed in a very isolated location; there was not another piece of Beet seed growing within half a mile, at least. A good deal of the seed wasted, as is usual when the seed is allowed to ripen well on the stock before cutting. From this waste seed thousands of young plants sprang up, many of which survived the winter, by the help of the protection of chickweed and snow. They had got so far along when ploughing time came, I left the piece unploughed, thinning them out that they might produce early beets. As the season advanced a good many of them pushed seed shoots and ripened a crop of seed. Some of the seed I gathered and the next season planted it to see what it would produce. The crop was “everything;” all the way from a nice, dark colored Early Turnip Beet, through different sizes, colors and forms, up to a light-fleshed Mangold Wurtzel! As the original Beets were a very pure Turnip Beet, and during several years of careful cultivation for seed purposes had shown no admixture with any other variety, the experiment proved either that the coarse variety of Stock Beet, which we call Mangold Wurtzel are but sports from our fine-grained table Beets, or that the Beets class are sports from Mangolds,--most probably the former. Mangold Wurtzels differ from table Beets in their general coarseness of structure, and the larger size to which they grow, the elements which enter into the composition of each being the same in kind.