*rAR.] KITCHEN VEGETABLES. iS 



SO deep, and should be well broken, if anywise stiff. 

 The manure (see the Section on Soils) ought also 

 to be intimately mixed with the soil, even to the 

 very bottom, and most of it should be applied there; 

 because it is difficult to get it manured afterwards, 

 as the roots of the plants shoidd be as little disturb- 

 ed as possible. 



It is common to raise asparagus on a seed-bed of 

 liglit earth, and to transplant it at one, or at two 

 years old, either into broad beds, with tvvo foot al- 

 leys between them ; or into single rows, at thirty 

 inches, or a yard apart ; whicli latter is the better 

 method of the two. But the best method I know 

 is, to sow the seed where it is to remain, in drills an 

 inch deep, and three feet asunder ; sowing rather 

 thickly, in order to insure a crop ; thinning out to 

 five or six inches after the plants have come up a 

 few weeks. About the latter end of the month is a 

 proper time to sow. 



A row of cauliflowers may be planted, or a drill 

 of carrot, turnip, or onion, may be sown between ths 

 lines without injury, for the first and second sea- 

 sons, but not longer. After this time the roots of 

 the plants will begin to spread into the intervals, 

 and must on no account be disturbed by any other 

 crop. 



Asparagus roots wear out in eight or ten years, 

 and become unproductive. A little, therefore, 

 should be sown, and a little taken up every two or 

 three years ; but market gardeners, and others who 

 force large quantities, need to sow or plant a supply 

 «ach season. 



