148 ASP AR AGIN OUS PLANTS. 



sprout just above the more tough or fibrous part, and cook 

 only the part which is tender and eatable. This is snapped 

 or cut into small sections, which are boiled, buttered, sea- 

 soned, and served on toast in the usual form. " The smaller 

 sprouts are sometimes cut into pieces three-eighths of an inch 

 long, and cooked and served as green peas." The sprouts 

 are also excellent when made into soup. 



It is one of the most productive, economical, and healthful 

 of all garden vegetables. 



Varieties. " The names of numerous varieties occur in 

 the catalogues of seedsmen ; but there seems to be little per- 

 manency of character in the plants ; such slight variations as 

 appear from time to time being caused, to a considerable 

 extent, by the nature of the soil, or by the situation in which 

 the plants are grown. What are called the Red-topped and 

 Green-topped may perhaps be somewhat distinct, and con- 

 sidered as varieties." Glenny. 



Soil and location have unquestionably much influence, both 

 as respects the .quality and size of the sprouts. A bed of 

 Asparagus in one locality produced shoots seldom reaching a 

 diameter of half an inch, and of a very tough and fibrous 

 character ; while a bed in another situation, formed of plants 

 taken from the same nursery-bed, actually produced sprouts 

 so large and fine as to obtain the prize of the Massachusetts 

 Horticultural Society. 



If any variety really exists peculiar in size, form, color, or 

 quality, it cannot be propagated by seed. Large sprouts may 

 afford seeds, which, as a general rule, will produce finer 

 Asparagus than seeds from smaller plants ; but a variety, 

 when it occurs, can be propagated only by a division of the 

 roots. 



Mr. Thompson states that on one part of Mr. Grayson's 

 extensive plantation, on the south side of the Thames, near 

 London, the so-called Gray son's Giant was produced ; and 



