130 STATE HORTICULTURAL SOCIETY. 



of the University. The invitation was accepted and the afternoon of the same 

 day was given for the visit. 



The next paper of the morning was given by Mr. Robert T. McNaughton, 

 taking for his subject — 



THE VALUE AND CULTURE OF THE LESS COMMON VEGETABLES. 



In these practical, matter-of-fact days, and at an occasion so limited for 

 time as the present, there is little demand for anything which is not brief and 

 to the point, and I shall be expected to enumerate concisely the facts as I find 

 them concerning the value and culture of the less common vegetables, among 

 which I include asparagus, cauliflower, celery, egg-plant, radish, salsify, spin- 

 ach and sweet potato. Before speaking of the cultivation of these vegetables, 

 we want to know why we cultivate them. Allow me then a very few prelimi- 

 nary words as to why I believe these vegetables are valuable: 



1st. They are in themselves delicious if properly placed on the table, being 

 among the luxuries, if not the necessaries of life. 



2nd. They are a variety and change from the more common sorts generally 

 used, and hence desirable. 



3d. They are of value from a dietary and medicinal view, by giving variety 

 of nourishment, and perhaps by possessing peculiar medicinal properties. 

 Celery, for example, is said to be a specific for nervousness, and the general 

 tone of the system is better maintained by a variety of vegetable food than by 

 pork and potatoes alone. Thus any acquisition of the kind is to be hailed as 

 valuable. 



4th. These vegetables are more valuable than common sorts if anything is 

 to be sold from the garden. Being less common, they command a better price 

 in the market. 



I shall try to show that these vegetables are not more difficult to raise than 

 most of the more common ones. If, then, they are so evidently valuable, and 

 are easy of production, why are they "less common "? 



In the first place, because they are rather delicacies than necessities, and the 

 necessities are the first to be raised. 



Again, because they are comparatively new and unfamiliar, and however 

 desirable, all innovations are of somewhat slow growth. To make them more 

 familiar to people is the object of this discussion. 



And, finally, because people think, without knowing much about it, that it 

 is difficult to grow them. 



These are sufficient reasons why they are not more commonly grown ; and 

 now to answer the objection implied in the last remark, let me give the modes 

 in which I should cultivate these vegetables. 



ASPAKAGUS. 



Since an asparagus bed will last without renewal for a long time, it needs to 

 be thoroughly made at the outset. The soil, which should be a rich, sandy 

 loam, should be deeply and thoroughly plowed, turning in some well rotted 

 manure. After this thorough pulverizing, the plants must be set out. If 

 raised from seed, this must be sown the spring previous in rows, and kept clear 

 from weeds, and in one year's time, if well grown, the plants will be fit to set 

 out. Oonover's Colossal is perhaps the best variety, and the plants should be 

 set out rather early in the spring, nine inches apart in rows three feet apart, 

 spreading out the roots naturally and setting the crown of the plant two or 



