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 '^-^^i^^ 



VII 



THE SOIL AND ITS PREPARATION 



s ASPARAGUS in its wild state is usually found 

 growing in light and sandy soils along or near 

 the seashore, it has long been supposed that it 

 could not be cultivated in other localities and 

 soils. While it is true that asparagus succeeds best in 

 a sandy, rich, and friable loam, naturally underdrained 

 and yet not too dry, there is not another vegetable 

 which accommodates itself more readily to as varying 

 soils and conditions. There is hardly a State in 

 the United States in which at present asparagus is not 

 grown more or less extensively and profitably, and the 

 most famous asparagus districts of France and Ger- 

 many are situated at great distances from the seashore. 

 The question of what soil to use is, as a rule, 

 alread}^ settled; we have to use the soil we have. Any 

 good garden soil is suitable for asparagus, and if it is 

 not in the most favorable condition, under existing 

 circumstances, it can easily be made so. The soil 

 should be free from roots, stones, or any material that 

 will not readily disintegrate, or that will interfere with 

 the growth of the spears, and with the knife in cut- 

 ting. Fruit or other trees, or high shrubs, must not 

 be allowed in the asparagus bed, because of the shade 

 they throw over the beds, and because their roots 

 make heavj- drafts upon the soil. Nor should high 

 trees, hedges, hills, or buildings be so near as to shade 



