ASPARAGUS. 79 



Third Year. Early in spring, stir the ground as directed 

 for the two previous years. Some cultivators make a slight 

 cutting during this season ; but the future strength of the 

 plants will be increased by allowing the crop to grow natu- 

 rally, as during the first and second years. In autumn, dig 

 over the surface ; add a dressing of manure ; and, in the en- 

 suing spring, the beds may be cut freely for use. 



" Asparagus-beds should be enriched every autumn with 

 a liberal application of good compost, containing some mix- 

 ture of salt. 



" In general, transplanted Asparagus comes up quite 

 slender the first year ; is larger the second ; and, the third 

 year, a few shoots may be fit for cutting. It is nearly in 

 perfection the fourth year." 



Cutting. "The shoots should be cut angularly, from 

 two to three inches below the surface of the ground ; taking 

 care not to wound the younger buds. It is in the best con- 

 dition for cutting when the shoots are four or five inches 

 above ground, and while the head, or bud, remains close 

 and firm." 



In the Middle States, the cutting should be discontinued 

 from the 10th to the 15th of June ; and from the 15th to the 

 25th of the same month in the Eastern States and the Cana- 

 das. 



Asparagus-beds will continue from twenty to thirty years ; 

 and there are instances of beds being regularly cut, and re- 

 maining in good condition for more than fifty years. 



Use. The young shoots are boiled twenty minutes or 

 half an hour, until they become soft ; and are principally 

 served on toasted bread, with melted butter. It is the prac- 

 tice of some to boil the shoots entire ; others cut or break 

 the sprout just above the more tough or fibrous part, and 

 cook only the part which is tender and eatable. This is 

 snapped or cut into small sections, which are boiled, but- 

 tered, seasoned, and served on toast in the usual form. 

 " The smaller sprouts are sometimes cut into pieces three- 



