ASPARAGUS CULTDBE. 



is infinitely snperior in point of tenderness and flavour. 

 Asparagus -wMcli is green at the moment of gathering should 

 only be used as a garnishing for Peas. No one with any 

 pretentions to good taste would serve up green Asparagus to 

 table. In the Paris market green Asparagus only fetches 

 1 franc a bundle (9'6d.), whUe the blanched vegetable fetches 

 3 francs (2s. 4:-8d.). The green Asparagus is never eaten in 

 Paris, but is used for making syrup of Asparagus and other 

 pharmaceutical preparations. 



ThZ AsFASAOUS QbOAITEE's CALEirDAB. 



January. 



Culttire in the Open Ground. — Finish manuring t he 

 trendies which have not received their proper share earlier in 

 the season, and l evel the mmmd a. Prepare the ground for 

 fresh plantations In tlie spring, and finish the hoeings and 

 diggings in those places where the trenches are to be opened 

 at the end of the month. 



Forcing in the- Open Ground. — The beds of the first 

 season are nearly exhausted by this time ; we must therefore 

 prepare others, so that we may have Asparagus in January, 

 February, and beginning of March. On days when the sun 

 shines we must uncover the frames ; if the weather is cold 

 increase the quantity of stable manure, and, if necessary, put 

 some inside the frames. 



Forcing in Heat. — Make new beds for Asparagus to be 

 gathered at the end of January and the beginning of Feb- 

 ruary. 



Fehrwiry. 



Open Ground. — B egin planting in dry situatio ns, and 

 o pen up trenches in moist on es, so as to expose the s^il to the 

 action of the air. Manure those soils which have become 

 poor with weU-rotted stable manure, artificial manure, ashes, 

 composts, &c., and replace the soU dug out before the winter 

 sets in. 



