ASPARAGUS. 



149 



The wild asparagus is found native in Japan, and on 

 the sea coasts of most parts of Europe. 



In its wild state, the stem is not thicker than a goose- 

 quill. From this plant, hj the aid of manure and culture, 

 our delicious garden varieties were raised. Miller has 

 succeeded in effecting the same result in modern times. 



There are only two varieties of asparagus of any im- 

 portance, the green and the red-topped. The latter with 

 purplish green shoots, is the one principally cultivated. 

 There are some sub-varieties, but these derive all their 

 merit from superior cultivation. 



The following analysis of asparagus is by Thomas 

 Richardson : 



Potassa, 6.01 



Soda, 34.21 



Lime, 4.39 



Magnesia, 3.03 



Sulphuric Acid, .... 4.13 



Silicic Acid, 13.47 



Phosphoric Acid, .... 18.51 



Phosphate of Iron, . . . 3.31 



Chloride of Sodium, . . . . 12.94 



100.00 



The per-centage of ash was only of a pound, from one 

 hundred pounds of the undried plant. 



In other analyses of asparagus the proportion of soda is 

 considably reduced. Asparagus, like some other plants 

 has the power of substituting the other alkalies, lime and 

 potash, in the place of soda. 



All of the analyses exhibit larger proportions of chloride 

 of sodium, or its elements, chlorine and sodium, also of phos- 

 phoric acid. 



In the present instance, over three-fifths of the inorganic 

 elements of the plant, are made up of these constituents. 



