ASPARAGUS 9 



in the row, eighteen inches to two feet. Or plant three 

 by three feet. 



Depth, two inches. 



Plant usually whole tubers, or, if small, two or three 

 together. If the tubers are large, they may be cut to 

 two eyes. Plant as soon as the ground can be worked, 

 or set out in the fall. 



Culture. After a few early cultivations, the plant 

 will usually shade the ground and take care of itself. 

 For best results, take off all flowers. 



Harvesting. The plant needs a season of five 

 months, to which slow growth has been ascribed its 

 power of resisting drought. Dig when the tops are 

 dead, taking care to get out all the tubers. Or leave 

 in the ground over winter, and dig in the spring. 



Store in pits with less protection than for other 

 root-crops. In cellars keep from air and light by stor- 

 ing in sand, as the artichokes will shrivel and turn 

 black. 



Use like potato. Vilmorin-Andrieux recommends it 

 baked. When boiled it is excellent for salads. 



ASPARAGUS (Asparagus qffirinalis), as our longest- 

 lived vegetable (a bed is expected to last a generation, 

 and an English bed ninety years old has been reported), 

 repays and demands- much care in its early stages. 

 While it requires and responds to heavy feeding, the 

 old-time methods of deep trenching and heavy manur- 



