Queries mid Answers. 157 



A Double-Flowered Qvcus, — Mr. Bree enquires (X. 576.) if there is such 

 a thing as a double-flowered crocus. Miller quotes Clusius as an authority 

 for the crocus, vernus latifolius, flavo-vario flore duplici ; the double cloth of 

 gold crocus. Mr. Sabine {Hort. Trans., V\\. ^31.) saj's : — " In the seventh 

 edition of the Dictionary, he (Miller) considers this as arising from some 

 arrangement of the petals of the single flower ; but I am satisfied that the 

 double-flowering bulb has existed. It is one of the kinds mentioned by Bau- 

 hin in his Pinax, p. 66." — Oileus abscissiis. 



White and Green Asparagus in Paris. — Mr. T, Rutger enquires (X. 294.) 

 whether what we call, in Paris, white asparagus is a distinct variety ; or if its 

 whiteness is the effect only of the mode of growing it. The latter interpret- 

 ation is the right one : white and green asparagus (in the case under con- 

 sideration) are not names for varieties, but only market expressions designed 

 for distinguishing the products of two distinct modes of cultivation; so that 

 the same variety or stock shall be white or green asparagus, according as it 

 has been forced in the natural ground or on hot-beds. 



A second question is, Which is the best for the table ? This can hardly be 

 answered directly. Were the price a sure criterion for the quality, white 

 asparagus should be greatly superior : at the end of December, its highest 

 price is generally from 8 francs to 12 francs a bundle, and its average price 

 10 francs, orSs. ; vv'hile the green is usually sold for 2 francs 73 cents, or 

 2^. 3f/. The bundle of this latter being, however, but half the size of the other, 

 the real difference is as 5§ to 10. Not unfrequently, it is still greater in favour . 

 of the white sort. 



Now, to explain this, it must be considered that white asparagus is the 

 produce of settled plants, vegetating in a richly manured soil, and treated so as 

 to bring fine large shoots ,• while the green asparagus is yielded either by old 

 roots from decaying beds, or by three to four years' seedlings of a common 

 sort grown in the fields partly for that purpose. Such plants, rather set 

 standing than planted on hot dung, very close together, and then immediately 

 forced to vegetate, can produce but indifferent shoots ; notwithstanding they 

 have the benefit of as much light and air as can be given them. In conse- 

 quence of their deficiency in size, thej' seldom appear on the table in their 

 natural state ; but are chiefly used, cut into small pieces, for being dressed as 

 asperget en petite pais [asparagus to resemble green peas] ; or in some similar 

 manner. White asparagus, on the contrary, boiled and served by itself, affords 

 an excellent dish on rich tables. 



These explanations, though they do not precisely decide the question of 

 superiority in flavour, will yet give an idea of the difference between the two 

 kinds, both as saleable and as culinary articles. The whole tends to corro- 

 borate Mr. Riitger's opinion, that the natural ground forcing should be encou- 

 raged among the London gardeners. Its effect being to procure a larger and 

 more beautiful sample thin is obtained from the other process, it seems to be 

 very well adapted to the market of such a rich city as your metropolis. Some 

 modifications might certainly take place, especially with a view to obtain 

 green shoots ; respecting, however, the enlarging of the trenches between the 

 beds to 3 ft. instead of 2 ft., our gardeners would not adopt it, the ground 

 being so valuable with them (and this, certainly, must also be the case about 

 London), that what they can perform on 6 ft. will never be allowed to occupy 

 7 ft. 



A last question remains, which is. Whether, in the planting of green aspa- 

 ragus, the crowns are covered or not ? The answer to this is. No : only the 

 roots are filled in with mould, the eye-bud remaining uncovered, — Vilmorin. 

 Paris, .Jan. 1835 



Aitichokes. — As the leaves and shoots of gourds are edible, either as spinach 

 or greens, may not the leaves of artichokes, especially the young ones, be 

 used in the same manner, without blanching them, as is now done? — Samuel 

 Dring. New Forest, Hampshire. 



