Ti W(3 CULTURE OF ASPARAGUS. 



In recapitulating what has been said, we recognise that all growtlis in this kind of 

 tree commence by an eye or bud ; that this eye is either a wood-bud or a fruit-bud ; 

 that a wood-bud may be produced on all parts of the tree, even upon those that are 

 oldest ; that it successively becomes a young shoot, a shoot, and a wood or fruit-branch ; 

 that the Hower-bud is not produced on any other than wood of one year old ; and 

 that to have fruit for any length of time, we must know how to produce a succession 

 of this young wood. 



Lastly, it is doubtless understood that each wing of a Peach tree trained against a 

 wall is the product of an eye of the original tree that has imdergone all the changes 

 spoken of. (7b j^ continued.) 



CULTURE OF ASTARAGUS. 



Asparagus is one of the most generally esteemed esculents that our gardens produce, 

 and in our climate very easily brought to the highest state of perfection. But how 

 seldom do we see even a tolerably grown article in the markets or on the tables of 

 public or private houses. Nine-tenths of it is about as large as a pen-holder, and as 

 stringy as a liemp rope, instead of being "as thick as the thumb, and brittle as glass." 

 A late number of the London Gardeners' Chronicle touches upon this matter, and 

 brings forward clearly and forcibly the main points on which successful management 

 depends. First, abundance of manure applied at the proper time. Second, preserva- 

 tion of the stems and leaves during the whole season of growth, and, if possible, the 

 prevention of seeding. Third, not to cut until the roots have become large and 

 strong, and then to cut only every other year. Fourth, to keep the roots near the 

 surface in order to give them full benefit of atmospheric heat, that the growth may 

 be strong and rapid, and therefore green and succulent. Nobody now-a-days thinks 

 of eating the stringy, blanched portion of Asparagus shoots. The article referred to 

 is as follows : 



" That information npon this point is needed the poor samples so continually produced at 

 tables where excellence is to be looked for sufficiently indicates. But we are tar from 

 thinking that M. CoruTois lias exhausted the subject ; on the contrary, he misses that 

 W'hich, to private i)ersons at least, is most important — tlie mode of obtaining the largest 

 and most succulent, and therefore the best Asparagus for table. 



" Many years ago the manner in wliich the great Biscayan Asparagus is obtained was 

 pointed out by a most intelligent correspondent in tlicsc columns. Some of tlie details of 

 the Spanish process were, however, unsuitable to English circumstances, and we believe 

 it had never been imitated in this country. Another method by which enormous 

 succulent shoots were obtained in Suffolk was briefly published in the Journal of the Ilor- 

 ticvillural Society. That plan is described in the following words : ' I set out my bed as 

 follows : GO feet long ; 5 feet wide ; 4 feet deep. The earth was all taken out and laid on 

 de the bed. 1 then placed at the bottom, 2 feet deep salt ooze, from the banks 

 li foot deep of the river weed (a long grass). Two feet of the best vegetable 



