ASPARAGUS 



VEGETABLE GABDEN 



ASPAEAGUS 114T 



the soil firm and level, the beds may 

 receive a good mulching of short well- 

 rotted manm'e, such as the remains of an 

 old Mushroom bed. The plants wiH. grow 

 during the season in the same way as the un- 

 transplanted seedlings already described, 

 and in autumn they are cut do'wn and 

 mulched with manure as before recom- 

 mended. The plants however will not 

 be fit for cutting any sooner than those 

 left in the seed beds, that is about the 

 third, fourth, or even fifth year. After 

 this, with liberal dressings of manure and 

 intelligent treatment generally, the beds 

 may continue to yield good crops annually 

 for 8, 10, or 20 years. 



Mamure. — Besides the annual heavy 

 dressing of farmyard manure in autumn 

 after the stems and foliage (the latter, 

 by the way, is very useful for decorations) 

 have been cut down, a little chemical 

 manure added in early spring just before 

 growth begins will also be highly bene- 

 ficial. It is, however, quite unnecessary 

 to give this spring manuring except in the 

 case of old Asparagus beds which have 

 shown signs of having produced their best 

 crops. About 1 lb. of nitrate of soda or 

 sulphate of ammonia to 40 sq. yards will 

 produce good effects. About 6 lbs. of 

 superphosphate of lime mixed with 

 10-20 lbs. of kainit has also been recom- 

 mended as an excellent dressing in early 

 spring, lightly pricked into the soil with 

 a fork. In showery weather a slight 

 sprinkling of common salt on the beds is 

 recommended by some growers. 



The soil from the alleys between the 

 beds is placed over the crowns every 

 spring, and this gives a good depth for 

 the shoots to push through. The farm- 

 yard manure, however, which was placed 

 over the surface in autumn should be 

 carefully forked over, and should there be 

 any hard or caked masses, as is often the 

 case, they should be removed before 

 covering the beds with the soil ; otherwise 

 they are apt to prevent the shoots coming 

 through the soil properly, either breaking 

 or bending them. 



Cutting Asparagus, — This is an 

 operation requiring some little judgment 

 and care. When plants are first cut, saj- 

 the third or fom'th year from the period 

 of sowing, only two or three shoots should 

 be cut from each stool, allowing the others 

 to develop and manufacture reserve 

 material for the roots during the season. 



In after years the strongest shoots only 

 may be cut until about the middle or end 

 of June according to season and the 

 locality. But after Jime all cutting 

 should cease. It is a mistake to out 

 too heavily, even when there is great 

 temptation to do so, as it is essential that 

 a certain number of stems and leaves 

 should be developed to carry out the 

 natural work of the plants (see article on 

 ' Leaves,' p. 32). If there are no leaves, 

 or not a sufficient number, developed, the 

 roots which have been exhausted in pro- 

 ducing the edible stalks are unable to~ 

 recuperate, and the Asparagus beds ai-e 

 often spoiled in consequence. From the 

 middle of April to the middle of June may 

 be regarded as the season for cutting 

 Asparagus, this time being a few days 

 earlier or later according to season and 

 locality. 



The actual cutting requires care.. 

 When the shoots are 1-2 in. above ground 

 a very common practice is to work the 

 Asparagus knife down to the base of the 

 stalks through the soil and sever them. 

 But this practice is often accompanied by 

 damage to the young shoots which may 

 be just starting from the roots. An expert 

 will cut the stems easily enough, as the- 

 result of much experience, but the novice 

 is almost sure to do a good deal of 

 damage to the young shoots. 



A better plan is to have a small heap 

 of rich soil placed over each clump of 

 Asparagus, or the soil may be drawn up 

 over the rows to make ridges. In this~ 

 way the stalks become longer, and are 

 also blanched the greater portion of their - 

 length by being in darkness. When the 

 tops are bursting through the soil, the 

 latter may be carefully removed by the 

 hand exposing the stalks fit for use- 

 These may then be easily detached with 

 the fingers or by means of a sharp knife, 

 and there is no danger of damaging the 

 remaining shoots. The cut shoots vary 

 in length from 4 to 8 in., but it is only the 

 upper and younger fleshy portion that is 

 fit for use when cooked. To obtain the 

 best flavour from Asparagus it should be 

 eaten as soon as possible after cutting, as 

 it deteriorates in flavour by keeping. 



Varieties. — There are several of these,, 

 but the best for general cultivation are 

 Gonnover's Colossal, considered to be the 

 largest and best ; Battersea or Giant, and 

 Argenteidl. 



