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



23 



Every Home Qardener Should Qrow 



More of Better ASPARAGUS 



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 from one to two feet apart in rows 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, trie remainder 

 of the trench being filled in by degrees 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. 



We Qrow Asparagus Roots by the Millions I 



This is one of our leading specialties, the soil 

 on our farms being of ideal composition to de- 

 velop a perfect root product stored with enor- 

 mous vitality. Special prices on extra large quan- 

 tities. 



New Rust'Resisting Asparagus — 

 WASHINGTON 



About every decade sees the introduction of 

 a novelty that stands head and shoulders above 

 others in its class. Such is this new Asparagus 

 for which America is indebted to Professor Nor- 

 ton, a renowned Asparagus specialist, originally 

 with the U. S. Dept. of Agriculture. 



Briefly summarizing, the outstanding char- 

 acteristics of the new variety are: Exceptional 

 rust-resistance due to unusually vigorous consti- 

 tution (secured by critical selection extending 

 over ten years) ; extraordinary yielding qualities; 

 large size of individual stalks, and their rapid 

 development to cutting size, which rapid 

 growth stands for tenderness. The shoots are 

 straight, of dark green color, with a heavy pur- 

 ple overtone. They are always tight and do 

 not open until well above the ground. 1 year, 

 dozen, 75c; 100, $2.00; 1,000, $15.00. 2 

 years, dozen, $1.00; 100, $3.00; 1,000, $25.00. 

 Extra large, 3 years, dozen, $1.50; 100, 

 $6.00. 



PURPLE GIANT — A remarkable, strong 

 growing and very valuable variety. Claimed 

 to be almost, if not entirely, immune to the at- 

 tacks 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 pro- 

 duces large stalks, while plants attain cutting 

 size at an early age. 



PALMETTO (True) — Bears stalks of large 

 size, is of early maturity, a heavy yielder and 

 free from rust. 



Uniform prices for Argenteuil and Palmetto : 

 1 year, dozen, 40c; 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. 



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 market 

 is that it is stale ! You never will really know how- 

 delicious this vegetable can be unless 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 wonder how you could ever 

 think the bunches bought on market were good ! 



GENUINE WASHINGTON ASPARAGUS THE FINEST 



VARIETY TO DATE 

 it's A JOY TO CUT BUNCHES LIKE THIS 



