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



Why You Should Qrow Your Own 

 ASPARAGUS 



All vegetables deteriorate in quality more or less rapidly after being harvested. Some, especially those 

 with lots of fibre, stand up better than others, which are nearly 90% water. Among these latter, Asparagus 

 deteriorates very quickly because the market bench is no place for the cut product. 



The only way to enjoy this especially delicious vegetable in its prime condition is to be able to go out in 

 your garden and cut it just about half an hour before starting preparation for the table. It is then that 

 you fully appreciate the term "table delicacy" when applied to Asparagus. 



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. 



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, the 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 



New 

 Rust-Resisting 

 Asparagus 

 WASHINGTON 



After many years of ex- 

 perimenting, research and 

 study, Professor Norton, 

 the renowned Asparagus 

 specialist, has given us this 

 greatly improved variety, 

 the fame of which has 

 spread from ocean to ocean 

 within a few years. 



Briefly summarizing, the 

 outstanding character- 

 istics of the new variety 

 are: Exceptional rust-re- 

 sistance due to unusually 

 vigorous constitution (se- 

 cured by critical selection 

 extending over ten years) ; 

 extraordinary yielding 

 qualities; large size of in- 

 dividual stalks, and their 

 rapid development to cut- 

 ting size, which rapid 

 growth stands for tender- 

 ness. The shoots are 

 straight, of dark green 

 color, with a heavy purple 

 overtone. They are al- 

 ways tight and do not 

 open until well above the 

 ground. 1 year, dozen, 

 50c; 100, $1.50; 1,000, 

 $12.00. 2 years, dozen, 

 75c; 100, $2.50; 1,000, 

 $20.00. Extra large, 3 

 years, dozen, $1.50; 100, 

 $5.00. 









■ vm * m 





GENUINE WASHINGTON ASPARAGUS- 

 VARIETY TO DATE 



THE FINEST 



ARGENTEUIL — A 



French sort that produces 

 large stalks, which 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 Pal- 

 metto: 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. 



We Qrow 

 Asparagus Roots 

 by the Million/ 



On our own farms, both 

 here in New jersey and in 

 Delaware, we grow a root 

 product with crowns that 

 proclaim the vitality back 

 of them ! It's the vitality 

 stored in the roots that 

 enables them to take a 

 quick hold and on this 

 hold depends how soon 

 you can "cut your own" 

 after setting out the roots. 

 We are sure of the per- 

 formance of Lovett's As- 

 paragus Roots in your 

 garden ! 



