562 GARDEII MANAGEMENT. 



1758. Another practice strongly recommended by some cultivators is to sow 

 asparagus-seeds at once on the beds where they are to grow. This requires 

 the same deep trenching and heavy manuring ah-eady described. The beds 

 thus prepared, a line is drawn in the 4-foot beds a foot from each edge, and 

 a foot apart. Upon these lines, at every 12 inches, a few seeds are planted 

 about an inch deep. When the seedlings come up, thin out, leaving only one 

 of the most vigorous plants. A bed thus sown, and carefully weeded and 

 manured, and the surface stirred in autumn and spring, will produce buds 

 in the fourth year, and fine large plants in the fiflh year, and will continue to 

 bear for twelve or fourteen years. 



1759. Established beds of asparagus require top-dressing every spring, and 

 March is the best month for the purpose. This is done by digging in with a 

 three-pronged fork, with short flat tines, a spring- dressing of well -rotted 

 manure, which has been laid on the beds in the previous autumn, more or less 

 thick, according to the state of the beds, loosening every part to a moderate 

 depth, but avoiding the crowns of the plants. This gives free access to the 

 light and air, and free percolation for the water. Immediately after this 

 dressincr, rake the beds smooth and regular before the plants begin to shoot. 



1760. The French practice is to dig a trench five feet wide and the leng-th of 

 the bed, laying aside the best of the soil for surface use. On the bottom of the 

 trench is laid, first, six inches of rich stable-manure ; above it, eight inches of 

 turf ; again, six inches of weU-rotted dung, and then eight inches of the reserved 

 soil sifted ; over this six inches of thoroughly decomposed manure, and six 

 inches more of the soil thrown aside in making the trench, well mixed toge- 

 ther by digging. The beds thus formed are five feet wide, with alleys between 

 two feet wide. The roots are planted in the beds in rows 18 inches apart, 

 and 18 inches apart in the rows ; a handful of fine mould is placed under 

 each plant, over which the roots are carefully spread, the crown being 

 an inch and a half below the surface ; a spadeful of fine sand is now thrown 

 over the crown, and the operation is completed. In order to procure an early- 

 supply of this delicious vegetable, they prepare a moderately warm hotbed in 

 the manner pointed out in page 184. On this six inches of rich mould is laid^ 

 and a suflacient number of asparagus from an old bed planted. Over this lay 

 a few inches of the same soil, covering the whole with sufficient litter to keep 

 out the frost, or by mats over the frame. The plants will soon start into 

 growth. A little liquid manure applied occasionally will keep up a vigorous 

 growth, and the plants, if properly managed, will be ready to cut by 

 Christmas. 



1 76 1. Cutting Asparagus is an operation of some delicacy. It should be cut 

 with a saw-edged knife, having a straight, narrow, tapering blade, about six 

 or eight inches long, and an inch broad at the haft, rounding ofi" at the point. 

 When the shoots are fit to cut, the knife is shpped perpendicularly close to the 

 shoot, cutting, or rather sawing, it off slantingly three or four inches below 

 the surface, taking care not to touch any young shoot coming out of the 

 same crown. 



