376 Notes and Gleanings. 



Cutting Asparagus. — A correspondent asks for information as to the 

 proper time and manner of taking a crop of asparagus. Cliarles M'Intosh, one 

 of the best authorities, says, " The sprouts are fit for cutting when they are 

 about five inches above the surface of the ground. If they are well grown, they 

 will be of a fine green or purple color, firm and compact, and terminate in a close, 

 but not sharp point. In proceeding to cut the sprouts, remove a little of the 

 soil from about the base, and push the knife gently downwards, keeping it quite 

 parallel and close to the shoot to be cut ; taking care that none of the buds yet 

 under ground are cut or injured. When the knife is as deep as the base of the 

 shoot, give it a slight twist, pressing it at the same time close to the sprout, and 

 draw it gently upwards, by which process the bud will be separated from the 

 crown. 



"Asparagus-knives are frequently made with serrated edges. The wound or 

 cut being ragged in consequence does not bleed so much, and the plants are 

 less weakened. The blade should be quite thin, curved or slightly sickle-shaped 

 towards the point, and about nine inches in length. Being thus formed, it is 

 less liable to cut the underground buds ; while the serratures on the concave side 

 more readily catch the shoot intended to be taken off. Many use only a com- 

 mon pruning-knife, especially when the shoots are to be cut near the surface ; 

 but the cleanness of the wound leaves the sap-vessels open, and a considerable 

 waste of sap is the consequence. 



" In cutting from old, established beds, every sprout, large and small, should 

 be cut. Market-gardeners sometimes sort asparagus into sizes, one, two, and 

 three ; the first being the largest and finest formed ; the second smaller or inter- 

 mediate ; while all that is quite inferior in size, or any that may have the points 

 of the buds damaged or broken off", are placed in the third, to be used for soups, 

 or cut in small sections, to be cooked in imitation of peas. 



"The general gathering continues from four to five weeks, after which a few 

 of the larger only should be taken ; the remainder being allowed to grow for the 

 support of the roots and the encouragement of buds for the next season. All 

 the shoots are cut, for the reason, that, if a portion were allowed to grow, they 

 would draw too much upon the roots, and thus entirely check the after-growth 

 of the crop, or render the sprouts so small as to be^jlmost worthless. 



" The treatment of younger beds or plantations is somewhat different. With 

 these, only a few of the stronger shoots should be cut ; and the taking of these 

 should not extend beyond two or three weeks. . 



" By the 20th of June, the cutting should be discontinued, ifThevveltare of 

 the future crop is regarded ; but, if a bed or portion of a plantation, is cut ten 

 days or two weeks longer, it should have a respite the next season, and be al- 

 lowed to take its natural growth. 



" It often happens in cold, late seasons, or in damp, shady situations, that 

 the sprouts come slowly through the ground; and in such cases there is often a 

 number of dry, hard, scaly appendages found attached to the sprouts near their 

 base. These should be carefully removed before tying up for market, or before 

 cooking ; but in no case should the skin be peeled off. 



" Some, however, allow the shoots to attain a height of seven or eight inches 



