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ASPAEAGUS CUL2UEE. 



FRENCH ASPARAGUS. 

 With reference to the common error that "only 1 in. of each 

 piece of the French Asparagus can be eaten," it is necessary 

 to repeat that long experience shows that when French 

 Asparagus is good, fresh, and properly cooked, from 3 in. to 

 5 in. of the shoot are perfectly edible — and even a greater 

 length than that. Unfortunately, most of the so-called French 

 Asparagus is both stale and tough, from the fact that it is 

 gathered long before it reaches the consumer in London. It 

 does not come solely from Argenteuil, near Paris, where it is 

 so well grown, but also from greater distances. We have lately 

 been trying some samples from Toulouse and Madrid, from 

 both of which places great quantities lately came to the London 

 markets. Although good in appearance, their flavour was far 

 from pleasant or natural. Asparagus very quickly spoils when 

 exposed to the air, and one may judge what it must be after 

 being collected in the Madrid market, sent all the way to 

 London, transferred from the wholesale to the retail dealer 

 there, and finally having several days or a week's airing in a 

 greengrocer's window. We do not see why we should eat stale 

 and stringy, if large, Asparagus from Madrid if we can have 

 it both large and fresh in this country. This can be done, we 

 know, and we have offered the prizes for the encouragement of 

 the simplest and best mode of culture. Up to the present time 

 Asparagus has suffered in English gardens through seven to 

 twelve plants being usually placed where one ought to be, and 

 from the needless and costly practise of taking as nearly as 

 much trouble in making an Asparagus bed as in the founda- 

 tions of a house. As to the question of Green v. White 

 Asparagus, that is quite apart from the mode of culture. 

 Those who do not like it blanched have merely to cease 

 blanching it. Our own idea is that Asparagus for eating at 



