DWYEE'S GUIDE 85 



be readily done with tlie mould board plow. Be sure to keep the rows un- 

 der control, that the bed can be tilled at all times when the necessity re- 

 quires It If you use strong, well developed, three year old plants and set 

 them early m the Spring or the Fall previous, you can make a few early 

 cuttings of stalks the following Spring; the next year you can cut during 

 the entire season. It is best to cut away and remove the top growth from 

 the plantation each Autumn before the seed matures. A liberal applica- 

 tion of salt each Spring, or at least every two years, is very desirable 

 and beneficial. This salt has of itself but little available plant food, bui 

 it unlocks and sets in motion elements that exist in the soil. It sweetens 

 the ground and is destructive to weeds, and more valuable than all els« 

 It attracts moisture, which is very necessary for the successful growing 

 of this luscious vegetable. 



The Asparagus Worm. — This has the same general characteristics of 

 the Currant Worm, only that it is somewhat smaller. It is a small green 

 worm about one-half inch in length. It is, like the Currant Worm, easily 

 eradicated. As soon as it appears use the Paris Green mixture as recom- 

 mended on page 11. If necessary, make a second application in a few days 

 after the first. For Rust use the Bordeaux mixture (without the Paris 

 Green), or the Ammoniacal Copper Carbonate Solution, both on page 12. 

 Use whichever one is the most convenient, but be sure to keep this rust 

 under control, even If you have to repeat tne spraying several times, 

 as it is very injurious to the plants, and when left unchecked it weakens 

 their vitality, causing a poor, indifferent crop the following season. 



VARIETIES OF ASPARAGUS. 



The writer has had considerable experience in growing the Aspara- 

 gus and experimenting with the different varieties. His belief is that on 

 the whole tue success or failure of this vegetable is as "we will it." 

 With proper or deficient care and cultivation, yet he has learned that we 

 must have good varieties to sta,rt with, and can recommend those that 

 follow, as good as any under cultivation. In cutting Asparagus for our 

 own table use, the stalks need not be more than four or five inches in 

 length, then it is all fit for use. When cut for market it must be nine to 

 ten inches long to make the bunches convenient for handling. 



Barn's Mammoth. — Another valuable acquisition to the asparagus 

 family, a variety highly praised and well thought of wherever grown; 

 larger and much more productive than Conover's; ripens a few days in 

 advance of the Palmetto. Good for market or home use. 



Columbian Mammoth White. — In addition to the marvelous advan- 

 tage of its white color, the Columbian Mammoth White Asparagus is 

 even more robust and vigorous in habit, and throws larger shoots and 

 fully as many of them as the Conover's Colossal. For those who like 

 White Asparagus this is the one to plant. Good for all purposes. 



Conover's Colossal. — There is no fruit or vegetable that has had a 

 more uniform successful career than this old, popular standard variety 

 of Asparagus. It has stood the test of time in different localities and 

 varied climatic conditions as favorably as anything in the plant produc- 

 tion that has been introduced for the last twenty-five years. Even yet 

 many large growers use this variety almost exclusively. It is a reliable, 

 adaptable sort, early; a good producer; of quick growth and superb 

 in quality. Valuable for the home garden and for commercial purposes. 



Giant Argenteuii. — The finest and most profitable of all Asparagus. 

 Stalks of mammoth size, bright and attractive; in quality sweet and 



