102 



is a much better solvent of it than water ; but it is 

 insoluble in absolute alcohol, and likewise in ether. 



According to Henry and Plisson, it may be dis- 

 solved in weak potash ley and thrown down from 

 that solution by an acid. When digested with strong 

 potash ley, ammonia is given out, and the asparagin 

 converted into aspartic acid. When acids are mixed 

 with it, they combine with ammonia, and aspartic acid 

 is disengaged. This rather confirms the opinion of 

 Wittstock, that asparagin is nothing else than a 

 combination of aspartic acid and water. But if it 

 were so, it is difficult to understand why acetate of 

 lead forms no precipitate when dropt into a solution 

 of asparagin ; though it forms a precipitate when 

 added to aspartate. Asparagin is not precipitated 

 by the other metalline salts, nor by the infusion of 

 nutgalls. (Ann. de Chim. xxxiv. 201 — Ivii. 88, 

 and Ixxii. 143; Poggendorfs Annalen xv. 346; 

 Journ. de Pharm. xiv. 177.) 



VARIETIES. 



There are but two varieties — the red-topped and the 

 green-topped. These, we believe, are permanent, the 

 first having the largest and closest head, but the se- 

 cond being better flavoured. 



There were formerly vended by nurserymen, the 



