38 ASPARAGUS. 



ting the sun and rain into the ground, induces the plants to 

 throw up buds of superior size ; to promote such a desirable 

 object, the ground should be kept clear of weeds at all sea- 

 sons, as these greatly impoverish the soil, and frequently 

 smother the plants. 



The gardeners of England raise Asparagus in great per- 

 fection, and sometimes have buds weighing from three to 

 five ounces each. Loudon says, in his Encyclopaedia of 

 Gardening, that one grower alone has eighty acres entirely 

 under this crop for the London market. 



Asparagus plants will not produce buds large enough to 

 cut for general use, in less than three years from the time of 

 planting, but in the fourth year, when the shoots are three 

 or four inches high, they will bear extensive cutting, which 

 should, however, be discontinued when no large buds are 

 thrown up. The best way of cutting is to slip the knife 

 down perpendicularly close to each shoot, and cut it off slan- 

 tingly, about three or four inches beneath the ground, taking 

 care not to wound any young buds proceeding from the 

 same root, for there are always several shoots advancing in 

 different stages of growth. 



Asparagus is considered a wholesome vegetable, and 

 should not be kept long after it is gathered ; after being well 

 washed, it may be tied in bundles of about a dozen buds 

 each, and boiled in water slightly seasoned with salt, until 

 tender, which will be in about twenty minutes ; take it up 

 before it loses its true colour and flavour, and serve it up on 

 toasted bread, with melted butter, &c. 



