ASPARAGUS 



C. C. Hulsaut, Mat aw an, Mon mouth County, N. J. 



INTRODUCTION 



The popularity which asparagus has achieved within the last 

 two or three decades is marvelous. Thirty years ago or less, this 

 vegetable was a luxury found on the tables of the rich ; it is now 

 found on the tables in almost every home, even those of small in- 

 comes. It is frequently recommended as an article of diet for 

 the sick and convalescent. 



The fact that asparagus appears in the market at a time of the 

 year when few or no other fresh vegetables are available has 

 had much to do with its increased consumption in our cities. It 

 can also be preserved by canning, being in this form almost equal 

 to the fresh article. This has increased its use, thus lengthening 

 the season. 



Within the last few years the cultivation of asparagus has 

 been greatly extended, yet the demand is still greater than the 

 supply except in and near large receiving centers, indicating there 

 is room for more extended plantings remote from such centers. 

 Every kitchen garden should have its bed, from which the table 

 may be supplied, and many smtrll farmers could supply them- 

 selves with much needed cash by growing this vegetable where 

 their farms lie adjacent to a town or village. 



HISTORY 



The use of asparagus is almost as old as the hills and marshes 

 on which the ancient writers say the two varieties of their day 

 grew. First as a medicinal plant and then as a vegetable it was 

 known to the Romans. 



Writers of those days praise its virtues with enthusiasm and 

 the epicure counted it one of the delights of his table. For want 

 of a better way, the sprouts were preserved by drying. This is 

 done yet by some. 



So far had the gardeners of that day progressed in its im- 



[1471] 



