212 VEGETABLE GARDENING 



below the surface of the ground, the product is known as 

 green "grass," or green asparagus. 



In deciding which of these two kinds to grow the fol- 

 lowing facts should be considered: (i) There is a great 

 difference of opinion regarding the two types. Greiner 

 ("How to Make the Garden Pay," p. 143) says, "It is 

 true that the lower" end of each white stalk is apt to' 

 be somewhat tough and needs peeling and perhaps 

 shortening, but the flavor is decidedly milder, and of a 

 more refined character than that of the stronger flavored 

 green stalks." A very extensive and highly successful 

 grower of green shoots describes their flavor as "ex- 

 tremely delicate." Probably nine-tenths of American 

 growers use only the green shoots on their own tables. 

 (2) The stalks diminish in size after they reach the sur- 

 face of the ground and, therefore, it takes more plants to 

 produce a bunch of green stalks than of white. This 

 difficulty can, without doubt, be overcome to a great ex- 

 tent by skillful seed and plant selection. (3) The demand 

 for the green product is rapidly increasing. Our markets 

 are paying better prices for green, and this possibly off- 

 sets the lighter production to the plant. (4) As the soil 

 is not needed for ridging in growing green shoots, the 

 rows may be planted much closer, thus increasing the 

 yield to the acre. (5) High-grade white spears can be 

 grown only in sandy soils, while there is no such limita- 

 tion with the unblanched shoots. (6) It is more difficult 

 to control beetles in growing green shoots, because the 

 stalks are more exposed to their attacks. 



Whatever points may be raised for or against each 

 type, it is unquestionably true that green shoots are bC' 

 coming more popular in all sections. 



276. Soil preparation. — When it is realized that the 

 asparagus plantation is to last 10 years or longer, too 

 much thought and care cannot be given to the prepara- 

 tion of the soil. In the famous fields of France a com- 



