166 



GARDENING- FOE THE SOUTH. 



deep, in rows three and a half feet apart. Make the rows 

 run north and south, to admit the sun, and put the plants 

 eighteen inches apart in the rows. Keep the ground free 

 from weeds and earth up slightly. They will be fit for 

 use in the fall. Take care to dig them up thoroughly, as 

 the smallest piece will vegetate. They will grow on land 

 too poor for almost anything else. If the top be cut off 

 one-half way down in August, it is said by some that the 

 size of the tuber will be very much increased by the ad- 

 mission of air and light. This is doubtful. 



Use. — The roots are eaten boiled, mashed with butter, 

 and are considerably nutritive, nearly as much so as the 

 Irish potato. It has a moist, soft texture, and a tolerably 

 agreeable taste. It is, however, rather a second-rate dish. 

 They are better pickled in vinegar. The plant is most 

 useful in feeding cows and pigs, affording large quantities 

 of food from quite poor soils. 



ASPARAGUS.— {Asparagus officinalis.) 



This plant has been cultivated as a garden vegetable 

 for at least two thousand years. Cato, 150 years before 

 Christ, gives a full detail of its mode of culture among 

 the Romans. Its culture originated probably in Greece, 

 for its name is pure Greek, and signifies a bud not fully 

 opened; and.it is known throughout Europe, by names 

 derived or corrupted from the Greek. 



The wild asparagus is found on the sea coasts of most 

 parts of Europe. Its stem is not thicker than a goose- 

 quill. From this wild plant, by 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 any importance, the 



