A8FABA8U8 OULTUBX. 16 



spring they pile up a little heap of fine earth over each crown. 

 When the plantation arrives at its third year, they increase the 

 size of the little mound, or, in other words, a heap of finelj- 

 pulverized earth is placed over the stool, from which some, 

 but not much, Asparagus is cut the same year, taking care to 

 leave the weak plants and those which have replaced others, to 

 themselves for another year. 



They cut the best of it when it is about an inch and a half 

 out of the ground. Let us hear the French side as regards 

 blanched Asparagus ; — " In certain localities they do not yet 

 value the distinction between blanched and green Asparagus, 

 and occasionally prefer the last. That is an error very preju- 

 dicial to the consumer's interests. In the green Asparagus 

 there is only the point edible ; in the white it is often entirely 

 BO, and," moreover, it is infinitely more tender and delicate. 

 All Asparagus cut when it is green is not fit to be eaten in 

 the ordinary way, but may be used cut up small as an accom- 

 paniment to other dishes. To serve up green Asparagus is to 

 dishonour the table! In the markets of Paris the green 

 Asparagus is worth one franc a bunch, when the blanched is 

 worth three francs ; they do not eat it (the green Asparagus) 

 — it serves for the manufacture of syrup of Asparagus. — 

 V. F. Leboeuf." 



When the plantation reaches its fourth year, the little mound 

 of blanching earth is increased to 15 inches in height, for then 

 they expect to cut something worth while, and these mounds 

 are made in the early part of March j and even after this, as 

 they grow stronger the little mounds are increased, and they 

 always keep a look-out for the feeble plants, with a view to 

 replace them. To have Asparagus as it ought to be, they say 

 you must cut every day, or every two days, according to 

 temperature, so that it may be obtained at the right moment ; 

 indeed if they do not do this, the shoots become too high and 

 too green. They place great importance on obtaining strong 

 and healthy plants ; and in the establishments which I visited 

 they have three kinds, I'Ordinaire, La Hollande tardive 

 improved, and La Hative d'Argenteuil. The first is described 

 as very fine, the second very strong,"and the last is the earliest, 

 most productive, and best. Of course there are various 

 modifications of the plan just described, and in several 

 instances I saw two rows placed in a rather wide trench in an 

 alternate manner. As to the size and quality of the Asparagus 

 produced by this method there can be but one opinion. 

 ' Concisely: the French mode of cultivating this delicious 



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