34 ASPARAGUS. 



February, March, or April, occasioned by the difference of 

 climate, in the respective States, or by the earliness or late- 

 ness of the spring. 



The gardeners near London generally take off the side 

 suckers, or small Artichokes, when they are about the size 

 of a hen's egg. These meet with a ready sale in the mar- 

 kets, and the principal heads that are left are always larger 

 and more handsome. The maturity of a full-grown Arti- 

 choke is apparent by the opening of the scales ; and it should 

 always be cut off before the flower appears in the centre ; 

 the stem should be cut close to the ground at the same 

 time. 



Artichokes are esteemed a luxury by epicures. To have 

 them in perfection, they should be thrown into cold water 

 as soon as gathered, and after having been soaked and well 

 washed, put into the boiler when the water is hot, with 

 a little salt, and kept boiling until tender, which generally 

 requires, for full-grown Artichokes, from an hour and a half 

 to two hours. When taken up, drain and trim them ; then 

 serve them up with melted butter, pepper, salt, and such 

 other condiment as may best suit the palate. 



ASPARAGUS. 

 ASPERGE. Asparagus officinalis. 



VARIETIES. 



Gravesend. I Large Battersea. 



Large White Reading. Large Green, or Giant. 



THIS plant is a native of cold climates, and is found grow- 

 ing wild in Russia and Poland, where it is eaten by the 

 cattle the same as grass. It will endure the severity of our 

 winters, and produce its buds, when the weather gets mild ; 

 but as garden products are generally scarce after a hard 



