.THS CANADIAN HORTICULTURIST. 31 



and almost useless. I can detect no trace of insect life, nor could a 

 well-known entomologist, who looked at them last summer, suggest the 

 cause. I treated them with whale-oil soap in strong solution, and tliough 

 I fancied tliat it retarded the growth of the evil it had no ultimately 

 good effect. I have cut them back rather closely and propose to try salt 

 on one row and sulphur on another. The land is light and warm, Inii 

 well enriched ; but land equally poor, not far oft', had good fruit on it, 

 wliile mine yielded nothing. 



Not only in my own interest, but in that of others, I should be glad 

 if some of our skilled fruit growers could give their attention to this 

 matter, • 



[Note. — Not having' noticed this mildew, the editor requests any members who 

 have been troubled with it to give their metliod of treatment.] 



ASPAEAGUS. 



There is an increasing inquiry for plants of this most excellent 

 vegetable, which indicates that it is becoming better appreciated, and 

 that our people are increasing the variety of vegetables upon their 

 tables. For a long time the only variety of vegetable enjoyed by the 

 great proportion of our people was the potato. Very little attention 

 was paid to the garden by our farmers, many of them had none at all ; 

 the only green peas were the poor, wretched things'which were taken 

 from the field — plundered from the swine, to which they properly be- 

 longed; and perhaps a few ears of green corn, in tlieir seasoiiTfrom the 

 corn-field, llich, marrowfat peas, and sweet corn, were things almost 

 unknown. It is very pleasant indeed, to notice a growing inquirv for 

 better vegetables, and more of them: 



One of the earliest that we have, much like rich green peas, comin<T 

 with the sunny days of early spring, glad harbinger of other delights, 

 is the Asparagus. As soon as the snows are gone, and the soil becomes 

 warmed by the sun, the buds of the Asparagus begin to shew them- 

 selves above gi-ound, and as soon as they have attained a few inches in 

 height, may be broken off at the surface and cooked for the table. 

 Many use them as they would green peas, cutting the sprouts into 

 small pieces, cooking and serving them in the same manner. Other.^ 



