Cultural Directions. 143 



safely ignored. On the other hand we give the cold shoulder to 

 the old style of digging deep trenches, and filling the whole soil 

 with manure to a considerable depth as formerly practiced as a 

 waste of labor and manure. Neither do we consider it necessary 

 to apply a great deal of manure when first setting the plants in 

 the permanent bed. 



In the selection of soil and site, however, we will be apt to 

 exercise the greatest care. Our first choice will be a deep, warm, 



Asparagus Grown Above Ground. 



sandy loam, preferably slightly sloping to south or southeast, 

 our next choice a light clay loam. Porous subsoil is almost a 

 necessity, and the use of subsoil plow will be a great advantage 

 where this condition is not perfect. Prepare the ground thorougly 

 by plowing, harrowing, rolling. 



The two ways of growing the crop, both for market and 

 home use, are illustrated in the accompanying figures. In the 

 first, the plants are set shallow, perhaps three or four inches 

 deep, and the stalks broken or cut off near the surface of ground, 



green " grass," 



Asparagus Grown for City Markets. 



when six or eight inches high. This gives us 



always tender, but of a somewhat pronounced flavor. It is a 



favorite way with the home grower, and in some particular 



markets. 



For most larger markets, especially that of New York city, 

 the stalks are grown under ground, as above illustrated, and 

 thus naturally blanched. It is true that the lower end of each 

 stalk is apt to be somewhat tough, and need* peeling and perhaps 

 shortening, but the flavor is decidedly milder, and of a more 

 refined character than that of the stronger-flavored green stalks. 



