OYSTER PLANT. 233 



liie ground. Lay some litter on the bed till spring*, to 

 prevent the frost Irom being too long coming out ofthe 

 ground in the spring. When the frost breaks up, throw 

 sonie^ ashes, or some other manure about an inch deep 

 over the bed, having first loosened the top of the bed 

 with a fork about 3 inches deep, and raked it. Upon 

 this manure, throw a layer of earth over the bed, out 

 of the paths, and break it fine at the time. Continue 

 this management every succeeding year. When the 

 bed becomes too high by the constant addition of dung, 

 &c. part ofthe earth may be pared off in the spring, be- 

 fore the plants shoot, and the bed covered again with a 

 thin compost of rotten dung. The third year some 

 shoots or buds will be large enough for cutting. When 

 these are about 3 or 4 inches high, they should be cut ; 

 slipping the knife down almost perpendicularly, close to 

 each shoot, and cutting ofi^ slantingly a few inches within 

 the ground, taking care not to wound the successional 

 buds advancing from the same root. Terminate the 

 general cutting, as soon as the shoots begin to appear 

 small, or weaker than usual. In New-England, it is 

 supposed they may be cut till about the middle of June. 

 Asparagus being of maratime origin, a little brine or 

 salt, may now and then be sprinkled on the beds with 

 advantage. The beds will continue to bear veil to 10 

 or 12 years, and with proper management 20 or 30 

 years. 



It is advisable to have two beds, the one 30 situated 

 as to come on as early as possible, the other late. The 

 warmest situation is necessary for the former j for the 

 latter the coolest, or that which is shaded. 



OYSTER PLANT. 



The salsafy, or oyster plant, is^a vegetable of easy pro- 

 duction, and universally eaten, when introduced to the 

 table. It resembles a small parsnip in iis appearance. 

 It is raised annually from seeds, requiring no more care 

 than the carrot. It bears a tolerable crop. In Europe 

 it is eaten both boiled and f/ied. In thi ; country it is par- 

 boiled, and then fried either in butter or without. In 

 its taste, it so strongly resembles the oyster, that when 

 sliced, and fried in butter, it can scarcely be distinguished 



21 " 



