ASPARAGUS 
C. C. Hutsarr, Marawan, Monmovuru County, N. J. 
INTRODUCTION 
The popularity which asparagus has achieved within the last 
two or three decades is marvelous. Thirty years ago or less, this 
vegetable was a luxury found on the tables of the rich; it is now 
found on the tables in almost every home, even those of small in- 
comes. It is frequently recommended as an article of diet for 
the sick and convalescent. 
The fact that asparagus appears in the market at a time of the 
year when few or no other fresh vegetables are available has 
had much to do with its increased consumption in our cities. It 
can also be preserved by canning, being in this form almost equal 
to the fresh article. This has increased its use, thus lengthening 
the season. 
Within the last few years the cultivation of asparagus has 
been greatly extended, yet the demand is still greater than the 
supply except in and near large receiving centers, indicating there 
is room for more extended plantings remote from such centers. 
Every kitchen garden should have its bed, from which the table 
may be supplied, and many small farmers could supply them- 
selves with much needed cash by growing this vegetable where 
their farms lie adjacent to a town or village. 
HISTORY 
The use of asparagus is almost as old as the hills and marshes 
on which the ancient writers say the two varieties of their day 
grew. First as a medicinal plant and then as a vegetable it was 
known to the Romans. 
Writers of those days praise its virtues with enthusiasm and 
the epicure counted it one of the delights of his table. For want 
of a better way, the sprouts were preserved by drying. This is 
done yet by some. 
So far had the gardeners of that day progressed in its im- 
[1471] 
