LOVETT'S NURSERY, LITTLE SILVER, N.J.— ASPARAGUS 



21 



A Slogan for Every Home Gardener: 



Grow Your Own ASPARAGUS 



Asparagus! One of nature's great gifts and 

 tonics of early spring. Creamed Asparagus on 

 toast when the system is craving for fresh 

 green vegetables; a system sadly in need of the 

 medicinal properties inherent in most green 

 foods, but particularly in Asparagus. 



The trouble with Asparagus bought on mar- 

 ket is that it is stale! You never will really 

 know how delicious this vegetable can be un- 

 less you go out to your own patch and, within 

 a short time after cutting, dish out the long, 

 big stalks of vegetable delicacy. Then you won- 

 der how you could ever think the bunches 

 bought on market were good! 



CULTURE.— In even the smallest garden, 

 a few square feet of ground should be devoted 

 to Asparagus. 



In the family garden, the roots should be set 



GENUINE "WASHINGTON" ASPARAGUS 

 The finest variety to date 



from one to two feet apart in rpws three feet 

 apart. They should be placed in furrows six or 

 eight inches deep, but covered with only about 

 three inches of soil at time of planting, the re- 

 mainder of the trench being filled in by de- 

 grees as the plants increase in height. 



In field culture, where they are to be worked 

 with horse and cultivator, the roots should be 

 set from one to two feet apart in the rows 

 and the rows should be from six to seven feet 

 apart. 



Since the Asparagus bed will occupy the same 

 ground for a number of years, care should be 

 taken to enrich the soil by a liberal digging in of 

 well-rotted manure. In the fall, cut off the 

 stalks and burn them. This helps to keep the 

 asparagus beetle under control. After frosts, 

 mulch the bed with coarse manure that may 

 be dug in between the rows in the spring. 

 Sprinkling table salt, at the rate of a pound to 

 every 20 feet of row, on the rows in early spring 

 is said to add to the quality of the product. 



WASHINGTON 



This variety is the result of many years' 

 work by Prof. J. B. Norton, an asparagus 

 authority of international renown, whose 

 chief aim has, we understand, been to create 

 a strain of asparagus that is rust-resistant. 



Prof. Norton, in referring to this variety, 

 recently wrote: "Our seed fields are now 

 composed of those individuals that produce 

 large, straight shoots, dark green in color, 

 with a heavy purple over-tone. The tips are 

 tight and firm and do not open out or 

 begin to branch until well out of ground." 



1 year, dozen, 75c.; 100, $2.00; 1,000, $15.00. 



2 years, dozen, $1.00; 100. $3.00; 1,000, $25. 



PURPLE GIANT. — A remarkable, 

 strong growing and very valuable variety. 

 Claimed to be almost, if not entirely, im- 

 mune to the attacks of rust. 1 year, dozen, 

 50c.; 100, $1.50; 1,000, $12.00. 2 years, dozen. 

 75c.; 100, $2.00; 1,000, $17.50. Extra large, 



3 years, dozen, $1.25; 100, $5.00. 



ARGENTEUIL.— A French sort that 

 has become very popular. Stalks are of 

 large size, and plant attains cutting size at 

 an early age. 1 year, dozen, 40'c.; 100, $1.25; 

 1,000, $10.00. 2 years, dozen, 50c.; 100, 

 $1.50; 1,000, $12.00. Extra large, 3 years, 

 dozen, $1.00; 100, $3.50. 



PALMETTO (True).— The large size of 

 stalk, early maturity, heavy yield and free- 

 dom from rust of this variety make it most 

 popular. 1 year, dozen, 40c.; 100, $1.25; 

 1.000, $1000. 2 years, dozen, 50c.; 100, 

 $1.50; 1,000, $12.00. 



We Grow Asparagus Roots 



by the Millions! 



This is one of our leading specialties, the 

 soil on our farms being of ideal composi- 

 tion to develop a perfect root product 

 stored with enormous vitality. Please note 

 attractive prices. 



