with an Account of the French Method. 147 



its natural hue, but its flavour would be improved, and its size 

 augmented. 



Since writing the above, I have met with a paragraph in your 

 Magazine (p. 86.) which hints that a further knowledge is ne- 

 cessary to be acquired in this country, in order to produce 

 asparagus of a good quality; and I should be glad to see what 

 the Bon Jardinier for 1834 says upon the subject, although I 

 think enough has been given in your Fncy. of Gard., with respect 

 to the preparation of beds, roots, &c, for the purpose. It is in 

 the after-treatment, I conceive, that the fault principally lies. 



I am, Sir, yours, &c. 

 Shortgrove, Feb. 1834. T. Rutger. 



FORCING Asparagus, as practised in the Neighbourhood of Paris. 

 — In compliance with Mr. Charlwood's suggestion (p. 86.), 

 and with the wish expressed by Mr. Rutger, we translate the 

 passage alluded to, which is as follows: — Asparagus is ob- 

 tained in winter and early spring on uncovered dung beds, or 

 on dung beds covered with glazed frames, by various methods ; 

 of which the two following are those most generally used by the 

 gardeners in the neighbourhood of Paris. 



Forcing White Asparagus. — By this mode asparagus is forced 

 without removing the plants from their places in the open gar- 

 den. The asparagus beds are laid out 4 ft. wide, and paths 

 2 ft. wide are left between them. The beds are made up, and 

 manured with more than ordinary care, and they are planted 

 with four rows of plants ; the rows being a foot apart, (which 

 leaves a space 6 in. wide between the outside row and the path, 

 on each side of the bed), and the plants being 9 or 10 in. from 

 each other in the row. The beds are carefully attended to, and 

 cultivated during three years. Forcing is commenced in the 

 fourth year, from December till March, according to the de- 

 mand. The paths are hollowed out to the depth of 18 or 20 in., 

 and the earth taken from them is thrown on the beds : the paths 

 are then filled up with hot dung well trodden down, and glazed 

 frames are put upon the beds, the frames being filled up to the 

 glass with hot dung. The beds are raised 3 in. or 4 in. by the 

 earth thrown upon them from the paths, and this is done to in- 

 crease the length of the blanched shoots of asparagus. Twelve 

 days after putting on the frames, a little of the dung in them is 

 lifted up with the hand, in order to see whether the asparagus 

 has begun to push : when it has, all the dung is taken from the 

 inside of the frames, and the heads of asparagus are cut as they 

 attain the desired size. The sashes should not be more than 

 6 in. from the soil. The heat is kept up by renewing and stir- 

 ring the clung in the linings, and by covering the frames with 



l 2 



