io THE CULTURE OF VEGETABLES 



fingers ; but it must be done if the Asparagus beds are to become, 

 as they should be, the pride of the Kitchen Garden. 



The grave question of white versus green Asparagus we cannot 

 entertain, except so far as concerns the cultivator only. On the 

 point of taste, therefore, we say nothing ; and in respect of cultivation 

 it is a matter of management merely, whether the sticks be blanched 

 to the very tip, or become green for some few inches therefrom. 

 Blanching is effected in various ways. A mere heaping up of soft 

 soil, such as leaf-mould, will accomplish it. On the Continent many 

 contrivances are resorted to, such as covering the heads with wooden 

 or earthen pipes. In a few districts in France, champagne bottles 

 with the bottoms cut away are employed. But a strong growth being 

 secured, the cultivator will find it an easy matter to regulate the 

 degree of colour according to the requirements of the table he has 

 in view. As a rule, a moderately stout growth, with a fair show of 

 purple colour, is everywhere appreciated, and is the easiest to produce, 

 because the most natural. 



There is, however, an interesting point in connection with the 

 production of green Asparagus, and it is, that if wintry weather pre- 

 vails when the heads are rising (as unfortunately is often the case), 

 the tender green tops may be melted by frost and become worthless, 

 or may be rendered so tough as to place the quality below that of 

 blanched Asparagus, for the blanching is also a protective process, 

 and quickly grown white Asparagus is often more tender and tasty 

 than that which is green, but has been grown slowly. As the season 

 advances and the heads rise rapidly, the green Asparagus acquires its 

 proper flavour and tenderness, and thus practical considerations 

 should more or less influence final decisions on matters of taste. 

 The business of the cultivator is to produce the kind of growth that 

 is required, whether white or green, or of a quality intermediate be- 

 tween the two. This is easily done, making allowance for conditions. 

 When green Asparagus is alone in demand, the cultivator may be 

 advised to have in readiness, as the heads are making their first 

 show, a sufficient supply of some rough and cheap protecting mate- 

 rial, such as grass and coarse weeds, cut with a sickle from odd 

 corners of the shrubbery and meadow land, or clean hay and straw 

 litter perfectly free from mildew, but for obvious reasons stable litter 

 should not be used. A very light sprinkling of material over an 

 Asparagus bed that is making a first show of produce, will ward off 

 the morning frosts, and amply compensate for the little trouble in 

 saving many tender green sticks that the frosts would melt to a jelly 



