12 ASFABAGUS CULTUBB. 



with rict Boa ; and in the upper 2 feet are a flow and retnrn 

 hot-water pipe connected with a boiler that heats six snch 

 ranges. On the top of the beds are special frames. In severe 

 weather, the sashes must be covered with mats or litter. 



Mr. Gilbert's mode of forcing Asparagus is clearly illus- 

 trated by the annexed diagram, and it is that adopted to a 

 great extent in the market gardens. The beds are 6 feet wide, 

 with 3-feet alleys between them. The alleys are dug out to 

 the depth of 2 feet, the soil being spread over the surface of 

 the bedSj on which frames, covered with sashes, boards, or 

 shutters, are placed. The space between the beds, being 45 

 feet deep and 3 feet wide, is filled with fermenting material, 

 such as stable dung and leaves, as are also the outside half 

 alleys. Before filling these spaces with litter, we make holes 

 into the sides of the beds large enough to admit a one-inch 

 bore drain-pipe. These holes we find beneficial in admitting 

 heat to the interior of the bed. The side trenches are filled 

 with hot dung to the height of the frames, the beds in which, 

 marked A A, are also covered with the same material until the 

 heads make their appearance, when it is removed. If white 

 Asparagus is wauled, the frames are kept dark by being 

 covered with shutters ; but, if green is preferred, glazed lights 

 should be put on. After the fermenting material is removed 

 from the beds, the frames are kept close for a few days, after 

 which a little air is given on favourable occasions, a practice 

 which improves both flavour and quality. It is necessary 

 to maintain a tijmperature of 60° or 65°, but at no time should 

 it exceed 70°. When this heat cannot be kept up, fresh linings 

 must be added. 



ASPARAGUS CULTUKB IN FHANCB 



Asparagus is grown much more extensively and to a much 

 larger size in France than it is in England. The country is 

 almost covered with it in some places near Paris ; small and 

 large farmers grow it abundantly, cottagers grow it — every- 

 body grows it, and everybody eata it. The system of culture 

 is so essentially difFerent from ours, and so successful, that 

 it is desirable to make it fully known. Near Paris it is chiefly 

 grown in the valley of Montmorency and at Argeuteuil, and 

 it is cultivated extensively for market in many other places. 

 About Argenteuil 3,000 persons are employed in the culture 

 of Asparagus. It is grown to a large extent among the 

 Tines. The Vine, under field culture, is simply cut down to 

 near the old stool every year, and allowed to make a few 



