ASPARAGUS OUXTUBa 29 



the heads from appearing above the surface, but, by lying on 

 the tops of them, cause them to bend and become deformed. 

 The ground should also be kept clear of weeds. 



Manuring before Planting.— Except in the case of poor 

 soil, we need not give any manure before planting. If the 

 soil is exhausted, we should dig in — either in September, 

 October, or November, but not later — a quantity of well- 

 rotted manure, so that by the end of the winter, when we are 

 about to plant, we may find the whole of it resolved into soil. 

 As a general rule, we must never manure at the time of 

 planting, for manure attracts insects, and insects attract moles 

 and mice, all of which are very injurious to the young 

 plants. 



Choosing the Plants.— If we sow Couch Grass we shall 

 certainly not reap Wheat ; and if we plant a sickly -looking, 

 weak tree we ^aU never produce one that is healthy and 

 vigorous. If, therefore, we plant puny Asparagus plants we 

 shall only obtain a wretched crop. We have often heard it 

 said that it ma tters little whether the plant is strong or weak, 

 and that as long as we cultivate properly and give plenty of 

 manure, we must necessarily obtain firm and well flavoured 

 Asparagus. There is only one species of edible Asparagus, but 

 there are almost as many sub-varieties as there are growers, 

 for when the plant is grown from seed it infallibly varies 

 when the seed-plants are not specially grown for the purpose. 

 It is necessary, therefore, to choose our seed from those plants 

 which produce the finest growths. Between the wild 

 Asparagus and the varieties which are cultivated now-a- 

 days the difiierence is very great. Notwithstanding this, they 

 are all produced from the same type. Amongst these sub- 

 varieties there are all kinds of shades, but between the wild 

 Asparagus and that grown in Holland and at ArgenteuU there 

 is a wonderful difference. Take a walk through the Aspa- 

 ragus beds of Argenteuil, St. Denis, Gennevilliers, Colombes, 

 and Sannois, and when the time for cutting arrives, notice 

 the shape and quality of the heads and taste their flavour and 



