MARY WASHINGTON ROOTS 



STOKES SEEDS 



This is the seventh year we have offered Mar\' Wash 

 ington Asparagus Roott-. In this period our firm has 

 placed itself in a strong position on this item and we are 

 now looked on as one of the most reliable sources of suppK . 

 Mar>- Washington Asparagus is now one of our chief 

 specialties and growers are assured of securing a ver\ 

 fine product when ordering toots from this houst- 



We appreciate that different conditions require different 

 handling. Some giowers must have the largest root that 

 growls. Others see a saving in purchasing the medium 

 size root. This year, therefore, for the first time, we are 

 oflfering two grades of Marx Washington Asparagu.^ 



Roots, the giant size and the standard size The giant 

 size roots will average from XO to 1 10 pounds per thousand 

 roots? The standard size will run from 60 to 80 pounds 

 per thousand and they are priced accordingly. NaturalK 

 the giant size root costs more to produce than the smaller 

 root, but the price we ask is not out of proportion to its 

 increased value. Our roots are sold f. o. b. New Jersey 

 shipping point. Advance orders may be placed at any 

 time for March or April shipment. We cannot ship roots 

 until sometime after March 1. depending on weather 

 conditions. 



We do not sell Asparagus Roots in Canada. 



TO BE SUCCESSFUL WITH ASPARAGUS 



Asparagus is of comparatively easy culture once a bed 

 is established. It should, with moderate care, produce for 

 upward of twenty years. In the matter of soil, a sand> 

 loam is preferable, although not a necessity, for Asparagus 

 is very adaptable to variable soil conditions. The bed 

 must be well drained, however, for it will not thrive under 

 extreme moisture. Preparation of the soil by thorough 

 subsoiling and deep plowing is a necessary step. Go down 

 at least 15 inches. Assuming that green Asparagus is 

 perferable over the white or blanched variety, we recom 

 mend that trenches be dug 43^ feet apart. These trenches 

 should be a foot deep, with the earth thoroughly loosened 

 and liberally dressed with well-decomposed stable manure, 

 and a layer of at least 2 inches of fresh earth put over this. 

 This allows a depth of about 8 inches for the planting of 

 the Asparagus root. Very often the trench is left open, 

 with only about 2 inches of soil over the roots or crowns, 

 fresh soil being applied as the root develops, until, by the 

 close of the first season, the surface is practically level. 

 We recommend that roots be set 20 inches apart in the 

 row. Thus, approximately 5,000 roots are required per 

 acre. This is about the number of roots that can be pro- 

 duced from one pound of seed. 



Contrary to former practice, the best Asparagus growers 

 now transplant only one-year-old roots. It appears that 

 the shock of transplanting two or three-year-old roots 



greatly retards the future growth and delays cutting. There 

 is still a practice among some firms of listing their first-grade 

 Asparagus roots as two-year-old roots, and their second- 

 grade as one-year-old. Do jiot be misled on this point. 

 Our large, one-year-old roots will allow a three-weeks' 

 cutting season the spring after they are set. The second 

 season thereafter, a full season cut may be obtained. April 

 and May are the best months for setting out an Asparagus 

 bed. We do not recommend Fall planting. 



Arguments pro and con for green and for white Asparagus 

 are now drifting over to the green side, so that now very- 

 few markets pay a higher price for the big, coarse white 

 sorts. The consumer has discovered that the green product 

 has the more delicate flavor. The two types are produced 

 from the same variety — the difference of color being 

 entirely due to cultural treatment. Incidentally, green 

 Asparagus can be grown in much stiffer soil than the white. 

 To produce green Asparagus, practice level cultivation and 

 cut almost entirely above the ground, for white Asparagus, 

 it is necessary to hill the rows, cutting some 8 inches below 

 the ground. Of all vegetables which are improved by 

 quick handling and freshness. Asparagus is, perhaps the 

 best example. It begins to lose its rare flavor within 

 twenty minutes after cutting. There is a lesson in this 

 for the wide-awake roadside marketer. 



For prices please refer to inside front cover 



