300 Notes and Gleanings. 



pear earlier tlian the Barllett, and as larj^e and good ; now we have the Clapp's 

 Favorite, of tlie first size and quality, and from one to two weeks earlier. There 

 is no reason why this should not be hybridized with a still earlier variety, and 

 another be produced combining the size, beauty, and quality of one with the 

 earliness of the other. Or, perhaps, this very Windsor Pear may be crossed 

 with a fine-flavored fruit so as to ingraft upon its size and vigor the only quality 

 in which it is deficient. 



The Windsor Pear is recommended by the American Pomological Society 

 tor cooking, for which it is well adapted. In Europe, it does not grow as large 

 as here, but has sometimes a red cheek, and is altogether of better quality. 



To the Editor of the "Journal of Horticulture." 



I dissent entirely from the method of cutting asparagus recommended in the 

 June number of the Journal, and ascribed to Charles Mcintosh ; especially if to 

 be used as cut. 



It is true most market-gardeners cut it as recommended, and the hotels and 

 restaurants thus cook and serve it ; but it comes to the table with about two or 

 three inches of green top that is eatable, and three or four inches of white, root- 

 like stem, that grew beneath the surface, and which looks very white and deli- 

 cate, but which is as unfit for food as the fibre of a white-oak tree. 



That part of an asparagus-sprout which grows beneath the surface of the 

 ground is never eatable ; yet probably one-half of the weight of asparagus sold 

 is of this worthless character. 



Asparagus-sprouts should be from eight to ten, or even twelve inches high 

 when gathered, and should never be cut, but should be broken as near the ground 

 as they will break easily ; then all that is gathered will be tender and eatable. 

 Sprouts from eighteen inches to two feet high are quite good. They are best 

 broken by placing the finger on one side near the ground, and the thumb on the 

 opposite side, bending the sprout to an angle of forty-five degrees from the per- 

 pendicular ; then widi a tight pressure slip the thumb and finger upwards till 

 the sprout breaks, and all above the break will be fit for the table. 



Asparagus, properly gathered and served, is one of the most delicious prod- 

 ucts of our gardens ; and it is very singular that a custom should have so long 

 prevailed of using the tough, woody fibres of the root, instead of the delicate, 

 green, and succulent top. Elmer Baldwin. 



Farm Ridgi;, III., July 12. 



[We shall give the details of our own method of cutting asparagus in a future 

 number. — ZT^/.J 



