49 



2554. Zizyphus sativa. Jujube. 



From Marseilles, France. Received through Mr. W. T. Swingle, February, 1899. 



"Variety with large fruits." An improved sort, propagated by suckers. (See 

 No. 2194.) 



2555. Pyrus germanica. Medlar. 



From Marseilles, France. Received through Mr. W. T. Swingle, February, 1899. 

 " Variety with large fruits." A hardy European tree with edible fruits. 



2556. Oapparis spinosa. Caper. 



From Marseilles, France. Received through Mr. W. T. Swingle, February, 1899. 

 Cuttings of the cultivated form. (See No. 2164.) 



2557. Ficus garica. Caprifig. 



From Marseilles, France. Received through Mr. W. T. Swingle, February, 1899. 



2558 to 2604. Vitis vinifera. Grape. 



These grapes, imported from France tbrough Mr. W. T. Swingle, have been 

 turned over to the Division of Pomology. They are not for general distribution. 

 (See also Nos. 2381 to 2541.) 



2605. Asparagus officinalis. Asparagus. 



From Argenteuil, France. Received through Mr. W. T. Swingle, February, 1899. 



"Hatif Louis L'Herault." An early sort. This and the following are improved 

 French varieties. 



The field methods of cultivation of asparagus at Argenteuil are as follows: The 

 plants are set in rows about 2 yards apart. A hole 18 inches in diameter is dag, 

 deepest at its edges, leaving a little mound of solid earth in the center. The little 

 plant is placed with its roots spread out over this central mound at the bottom of 

 the hole, and the earth is filled in, leaving the crown about 2 or 3 inches below the 

 general level of the ground. Each spring earth is heaped up about the plants, and 

 finally mounds are made 20 inches wide and 8 to 12 inches high above the level of 

 the soil. In autumn the canes are cut off 8 inches above the mound, and the mound 

 is leveled to the general surface of the ground, to be again built up the following 

 spring. In the fourth year one or two shoots can be pulled, but the first good yield 

 is not attained until the fifth year. During the picking season the mounds are 

 examined every day, and as soon as the tip of a shoot forces its way through the 

 soil the earth is loosened around it. It is then grasped and broken off at the base by 

 a twisting motion. The bearing season continues for 6 weeks on old plants, as many 

 as 15 or 20 shoots being produced from one root. The canes are allowed to grow all 

 summer. Asparagus shoots grown in this way are often 10 to 15 inches long, and 1 to 2 

 inches diameter. They sell in the Paris markets during April and May afc from 15 to 

 80 cents per pound. The plants are well manured every alternate spring with well- 

 rotted stable manure or night soil. 



The best varieties of asparagus are, in the order of merit, (1) Early Louis LTIerault ; 

 (2) Late rose; (3) Medium Louis L'Herault; (4) Late violet. 



In forcing asparagus, seedlings are cultivated during the first year much after 

 the manner of onions, and are transplanted when 1 year old at intervals of 20 inches 

 in each direction. Two years after transplanting, if the plants have been properly 

 fertilized and cultivated, they are ready for forcing. They are dug with a very 

 broad-shared plow, shaken free from earth, and brought to the greenhouses from 

 time to time during the winter as required. Of course the tops have to be cut off in 

 autumn to facilitate digging the roots. These asparagus plants consist of a tuft of 

 stout roots about one-fourth inch in diameter, spread out horizontally about a central 

 crown, which shows a number of buds ready to sprout. These plants are now forced 

 as follows: In case a greenhouse is used, they are arranged directly on the floor of 

 low benches having bottom heat, without any earth whatever between them and 

 the bench. The plant is taken in hand, the roots brought to a parallel bundle, and 

 the whole placed in upright position tightly pressed against the other plants. 

 Instead of being 20 inches apart, as in the field, the plants are now scarcely more 

 than 4 inches. When the entire bench is full fine earth is sifted over the tops of the 

 plants until they are covered to the depth of half an inch. They are then watered 



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