Asparagus Culture in France. 227 



and thoroughly ameliorated earth is placed over the stool, from 

 which some, but not much, asparagus is cut the same year, taking 

 care to leave the weak plants and those which have replaced others 

 "abandoned to themselves" for another year. They would appear 

 to cut the best of it when it is about an inch and a half out of the 

 ground and here is the only objectionable thing about their system. 

 The top is very good, but as a rule too short ; but such a handle as 

 they give you to it ! Now, it is very desirable to have something 

 to take hold of, but to cut it as they do here, and as we often do in 

 England, is not wise, nor conducive to the thorough enjoyment of 

 the vegetable ; but then it is simply a matter of the amount of 

 covering given, or of the depth at which it is cut, and therefore of 

 the simplest management. The care and culture may be applied 

 as described, and the asparagus cut at pleasure. To procure it in a 

 thoroughly blanched condition, the French pile up these little mounds 

 of fine earth, which enables them of course to get it much longer j 

 besides, they can pull away the soil conveniently, and get at the 

 rising stems as low down as they like. It is not, however, the fault 

 of the cultivator that the asparagus is so much blanched, for I have 

 been told by the first fruit and vegetable merchant in Paris that his 

 customers would not buy the finest Asparagus ever grown if brought 

 in in a green state. This is why you see it with a shaft like ivory 

 and with the point of the shoot of a red, rose, or violet tinge. 

 When the plantation reaches its fourth year the little mound of 

 blanching earth is increased to fifteen inches in height, for then 

 they expect to cut something worth while, and these mounds are 

 made in the early part of March ; and even after this, as they grow 

 stronger, the little mounds are increased j and they always keep a 

 look-out for the feeble plants, with a view to replace them. 



To have asparagus as it ought to be, they say, you must cut 

 every day, or every two days, according to temperature, so that it 

 may be obtained at the right moment j indeed, if they do not do 

 this, the shoots become too high and too green. They place great 

 importance on obtaining strong and healthy plants j and in the 

 establishment which I visited they have three kinds, 1' Ordinaire, 



a 2 



