50 



and are ready for forcing. In case a hotbed is used, a layer of sifted earth 1 inch 

 deep is placed on top of the manure to prevent the roots from coming in contact with 

 it. Within 10 days shoots of marketable size may be harvested, and thereafter 

 shoots may be gathered every day, since they often grow 2 to 5 inches in a day. They 

 are very easily broken off, since the crown of the root is practically exposed. The 

 roots continue to produce for 6 weeks or 2 months; they are then exhausted and are 

 thrown away. M. Compoint, one of the leading growers, fertilizes his asparagus 

 fields almost exclusively with garbage collected in Paris. He has a contract with 

 the city of Paris to collect garbage in a certain quarter, and applies it directly to 

 his fields. A high percentage of phosphoric acid is very desirable, and a fertilizer 

 containing too large a proportion of nitrogen does not produce plants suitable for 

 forcing. This culture is of immense extent, and in the season M. Compoint employs 

 as many as 30 hands to pack the asparagus, which he ships principally to England 

 and Russia. He also forces blanched asparagus, which is done by leaving the mature 

 plants in position in the garden, digging trenches between the rows, and filling them 

 with fresh manure. The plants are then covered with a layer of earth 8 inches deep 

 inclosed in cold frames. These blanched asparagus shoots are stouter than the green 

 asparagus described above, and of course sell at much higher prices. In general this 

 culture is very much like that of Argenteuil, except that the plants are forced into 

 growth out of season. 



2606. Asparagus officinalis. Asparagus. 



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

 "Medium Louis L'Herault." A medium sort. (See No. 2605.) 



2607. Asparagus officinalis. Asparagus. 



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

 "Late violet." A late variety. (See No. 2605.) 



2608. Asparagus officinalis. Asparagus. 



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

 " Late rose." (See No. 2605. ) 



2609. Asparagus officinalis. Asparagus. 



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



"Verte dite aux petits pois." A very tender and delicately flavored variety. 

 (See No. 2605.) 



2610. Asparagus officinalis. Asparagus. 



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

 " White rose." (See No. 2605. ) 



2611. Ficus carica. Fig. 



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

 1899. 



" Blanc d' Argenteuil." The following methods of growing figs are in use by the 

 best growers at Argenteuil. Figs are trained horizontally, the trunks close to the 

 ground, the top pointing toward the south. In winter the canes are buried under 

 6 inches of soil. They are covered in October and are dug up again in March. 

 Care is taken to remove all the leaves before covering them. Pruning consists in 

 cutting oif all the branches which have borne fruit, leaving only new wood for the 

 next year's crop. This is usually done immediately after the crop has been har- 

 vested, in August. As the stems get old they are cut away and replaced by new 

 shoots. The variety chiefly grown is "Blanc d' Argenteuil." Two others are also 

 recommended. Rooted layers, called "Marcottes," may be obtained in any amount 

 from nurserymen at a cost of from 30 to 60 cents per dozen, or cheaper in larger 

 amounts. Fig culture can be carried on in America south of the latitude of Wash- 

 ington, D. C. The fresh figs sell for from 4 to 5 cents each, wholesale, in the Paris 

 markets. They are wrapped in paper and packed in mandarin cases. 



The best varieties of figs are, in the order of merit: (1) Blanc d'Argentenil, (2) 

 Barbillonne, (3) Dauphine d' Argenteuil, (4) Doree. 



