110 AMERICAN GARDENER. 



be sufficient. For Jerusalem Artichoke, see Je~. 

 rusalem. 



193. ASPARAGUS. Were I writing to Nova 

 Scotians, I ought not to omit to give instructions 

 as to which end of the Asparagus the eater ought 

 to use ; tor I knew a gentleman of that country, 

 who, being at New York, on his first trip from 

 home, began eating at the stem in place of the 

 point. Writing, as I now do, to those, whose 

 country produces, with the least degree of trouble, 

 the finest asparagus that I ever saw, and pro- 

 bably the finest in the world, no description of the 

 plant,, or of its uses, is necessary. But, some 

 remarks on its propagation and cultivation are 

 .not wholly unnecessary; for, though it demands 

 less trouble in America than elsewhere, it de- 

 mands some ; and, in proportion as it is valuable 

 and esteemed, it is desirable that the means of 

 procuring it should be well and generally under- 

 stood. Jt is propagated from seed. Gather the 

 seed, when it is dead ripe. Sow it thinly in drills 

 a foot asunder, and two inches deep, three weeks, 

 or about, before the frost sets in. Press the earth 

 well down upon the seed; and as soon as the 

 frost sets in, but not before, cover the ground with- 

 muck, or litter, a foot deep, and lay some boards, 

 or poles, to prevent its blowing off. As soon as 

 the frost breaks up in the spring, take off the lit- 

 ter ; and you will have the plants quickly up, 

 (See Paragraph 159.) When the plants are fairly 

 up, thin them to four inches asunder; for, they 

 will be four times as strong at this di stance as if 

 they stood close. Keep them clean and hofe 

 deeply between them all the summer. To have 

 " ->~ *f Asparagus, there are two ways of going: 



