362 General Notices. 



given to asparagus which is suffered to grow some inches above the ground, 

 and which, consequently, acquires a green color by atmospherical influence. 

 You consider this mode of culture preferable for two reasons : first, because 

 the eatable part of such asparagus is larger ; secondly, because it has a 

 finer flavor. 



Living in a part of Germany where the culture of asparagus is very com- 

 mon, I hope the following remarks, though from a foreigner, will not be 

 unwelcome. Asparagus which has obtained a green color by its being ex- 

 posed to the air, will neither be grown nor eaten here, and, strange enough, 

 exactly for the same reasons which have been alleged by you for growing it 

 above ground. However, we do not avail ourselves of artificial means, as 

 supposed by you, such as tubes of earthenware or metal, and still our as- 

 paragus, if well managed, is white and eatable almost the whole length. 



The manner of growing it is as follows : It is never planted otherwise 

 than in a deep, light, and sandy soil, which has been trenched to a depth of 

 three feet, well drained and well manured. A thick layer of horsedung is 

 put on the bottom of the trench and mixed with the soil. Strong loamy or 

 clayey soil is decidedly disadvantageous to the growth of this vegetable. 

 It 'will not thrive in it, does not become tender, and will very often become 

 brown spotted, which the common people here call ironmould (Cipumala), 

 especially if drainage has been neglected. 



We take plants of two or three years' growth, according to their vigor, 

 and usually plant them in furrows, which are made at two feet distance, and 

 from one and a quarter to one and a half feet deep. The distance between 

 the plants is likewise two feet. In these furrows the plants are permitted 

 to grow uncovered from the month of March or April, the usual and best 

 time for planting, till the beginning or middle of November ; at all events, 

 before severe frost is coming on. The soil, which has been taken out of 

 the farrows and heaped up at the sides, is then put in, and the beds are 

 completely levelled. The plants have had time during summer to establish 

 themselves sufficiently. 



Next spring, the young shoots will make their appearance above ground, 

 and if every thing has been duly attended to ; if strong and healthy plants 

 have been selected, and if, besides, water has been given during a dry sea- 

 son, not a single one ought to fail. Some people begin to cut the strongest 

 shoots in the third year, but a better result will be obtained by leaving them 

 undisturbed till the fourth summer, only giving them, every spring, in Feb- 

 ruary or March, a good dressing of cowdung. Manure is the most essen- 

 tial requisite for growing fine and tender asparagus. The shoots are cut at 

 sunrise and late in the evening, at a length of not more than nine inches, 

 cutting them with a long knife under ground as soon as the top of the shoot 

 is lifting the soil. Asparagus will always have the finest taste if eaten im- 

 mediately after having been gathered, but ought never be kept longer than 

 one day, and should be covered meanwhile with light earth, sand, or some 

 other material of this description. It is a very bad practice, lately in use 

 with our market gardeners, to immerge the asparagus, immediately after 

 cutting, in a tub with water, leaving it in the water till they bring it to mar- 



