ASPARAGUS 337 



ASPARAGUS. 



This is placed first because it is one of the most 

 important of vegetables. Asparagus must be large, 

 of a good length and the points close and not too 

 open, that is, the growths must not be too much de- 

 veloped. With regard to blanching the stalks, there 

 is a great diversity of opinion. Many prefer the 

 green or exposed portion, others the blanched, but 

 generally the upper part is of better quality when of 

 green colouring through exposure. On the Continent, 

 mostly in France, a great trade is done in this vege- 

 table, and the remark is sometimes made that the very 

 fine growths sent to this country are quite distinct 

 from those produced in England, but this is not the 

 case. There is no doubt whatever that culture has 

 much to do with quality both as to size and flavour. 

 Many pay great attention to the formation of the beds 

 but not sufficient to after attention. Others fail to 

 feed, and frequently the plants are grown much too 

 close together. 



Large growers often make only two sizes, but we 

 would advise three as it will be found when grown for 

 sale that there will be a demand for the best Aspara- 

 gus. The medium-sized can be used at home with 

 the large but in no case is it well to mix small and 

 large together as when cooked the small is spoilt and 

 the large insufficiently boiled. The small shoots are 

 termed the " sprue," and this is useful for soups, but 



there is often too much sprue where poor culture is 



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