30 ASPARAGUS. 



an inch or two in depth of light dung over it, to defend the 

 crown of the plants from frost. 



Spring Dressing of the Beds. 



This work should be done from about the latter end of 

 March, to the middle of April, or just before* the buds begin 

 to rise. After clearing away all the long litter, or whatever 

 may incumber the ground, spread the short dung over the 

 whole surface, and dig it in : if the alleys be dug at the 

 same time, it will be very beneficial to the plants. Care 

 must be taken at this season not to wound the crowns with 

 the tines of the fork, but forking the beds should not be 

 neglected ; as the admitting of sun arid 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 seasons, as these greatly impoverish, 

 and frequently smother the plants. 



The gardeners of Knghind raise Asparagus in great per- 

 fection ; and sometimes have buds weighing from three to 

 five ounces each. Loudon says, in his Encyclopajdia of 

 Gardening, that one grower alone has eighty acres entirely 

 under this crop for the London markets. 



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 cutiing, 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 

 slantingly, about three or four inches within the ground, 

 taking care not to wound any younjj buds coming from the 

 same root, for there are always several shools advancing in 

 different stages o 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, seasoned with salt, until tender, 



