166 VEGETABLE GARDENING 



is plentiful or not. It is very desirable, however, to have all 

 the bunches of one size. Three grades are often made, known 

 as extra, prime, and second, with sometimes a fourth, 

 known as culls. These should be packed in neat, clean 

 packages. It is preferable to tie the sprouts when 

 they are just a little wilted and then set them in 

 water to swell and make the bands tight. The shoots 

 will easily keep for a week if kept cold and moist. It is 

 customary to stand the bunches on end in water in keep- 

 ing them. 



Yield. The manner of cultivation and the soil will 

 determine to a great extent the yield of asparagus. East- 

 ern growers get as high as 3000 bunches per acre. The 

 gross income per acre may range from $250 to $500 or 

 higher per acre on well kept acreage. 



Forcing asparagus for early use is being done to some 

 extent near large cities, where it is often a profitable under- 

 taking. For this purpose the roots must be dug in the fall 

 and carefully stored in earth in a cellar. In March, make 

 a good, slow hotbed and put the roots in it in good soil. It 

 is important to start the roots slowly, or the shoots will be 

 spindling and weak. The roots stored as recommended 

 may also be forced into growth in a warm cellar, shed, 

 greenhouse, or a part of a permanent bed may be enclosed 

 in glass or cotton sheeting. 



Varieties. Palmetto is one of the best varieties on 

 account of its resistance to rust and its large-sized shoots. 

 Conover's Colossal originated on the farm of Abraham Van 

 Sichen, of Long Island, New York, and was introduced by 

 S. B. Conover, a produce merchant of New York City. 

 This is a good variety and is very widely planted. Argen- 

 teul is a French variety grown very largely about Paris. 



