LECT. vi QUESTIONS AND ANSWERS 97 



A. Three or four seasons' growth are requisite, according to 

 the nature of the soil, before heads are large enough for cutting. 

 In favourable soil, and with good management, asparagus is 

 productive for a generation. We know an excellent bed more 

 than fifty years old. 



Q. If you were going to raise asparagus from seed, what 

 variety would you sow ? 



A. The Early Argenteuil, or, failing to obtain seed of this, 

 Connover's Colossal. 



Q. Seakale, we understand, can be raised from seed, or by 

 root cuttings, in the spring, and the plants will be ready for 

 giving produce the following year. Is that a correct impression ? 



A. It is very nearly, but needs a little correction. The root 

 cuttings must be made in the autumn, and they will form grow- 

 ing buds by the spring. This is a distinct gain, and large 

 crowns form in good soil the same season, many of which afford 

 produce (forced) by Christmas, still finer after the turn of the 

 year, and very large heads if left to grow naturally through 

 mounds of soil piled over the crowns. Seed is sown in spring, 

 and several of the plants so raised develop good crowns by the 

 autumn. 



Q. You say seakale may be produced from the crowns in any 

 dark place. How is it managed ? 



A. The strong roots, each with a crown at the summit, are 

 planted their full depth close together, in beds, boxes, or large 

 pots of soil which is kept moist. If they are not in a totally 

 dark place they must be covered to exclude every ray of light, 

 and the "kale" will be white and tender. Any person may 

 have it in winter, with a little care and thoughtful attention, 

 who has good crowns at command. 



Q. What is the summer treatment of plants established in the 

 ground ? 



A. After the produce is cut a number of growths push from 

 the tops of the roots ; these must be thinned when about two 

 inches long, leaving one, two, or three, as there may be room 

 for the leaves to expand, then good crowns will follow. If 

 flower heads appear, they must be cut off before the flowers 

 open. These heads of tender buds are delicious when cooked 

 in a green state. Flowering, or rather seed ripening, weakens 

 the plants considerably. 



Q. Will you please name the best sorts of rhubarb ? 



A. Hawke's Champagne or Linriseus for early use, Victoria 

 for producing a later supply of larger stalks. 



