504 



ASPARAGUS CULTURE. 



the plantation arrives at its third year they increase the size 

 of the little monnd, or^ in other words^ a heap of finely 

 pulverized earth is placed over the stool^ from which some, 

 but not much, Asparagus is cut the same year, taking care 

 to leave the weak plants and those which have replaced 

 others, to themselves for another year. 



They would appear to cut the best of it when it is about 

 an inch and a half out of the ground — and here is the only 

 objectionable thing about their system. The top is very 

 good, but as a rule too short; but such a handle as they 

 give you to it ! Now, it may be desirable to have some- 

 thing to take hold of, but to cut it as they do here, and as 

 we often do in England, is not wise, or conducive to the 

 thorough enjoyment of the vegetable. However, it is 

 simply a matter of the amount of covering given, or of the 

 depth at which it is cut, and therefore of the simplest 

 management. The care and culture may be applied as 

 described, and the Asparagus cut at pleasure. To procure 

 it in a thoroughly blanched condition, the French pile up 

 these little mounds of fine earth, which enables them of 

 course to get it much longer; besides, they can pull away 

 the soil conveniently, and get at the rising stems as low 

 down as they like. It is not, however, the fault of the cul- 

 tivator that the Asparagus is so much blanched, for I have 

 been told by the first fruit and vegetable merchant in Paris 

 that his customers would not buy the finest Asparagus ever 

 grown if brought in a green state. This is why you see it 

 with a shaft like ivory and with the point of the shoot of a 

 red, rose, or violet tinge. Then again, some contend 

 that Asparagus blanched after the French fashion is far 

 more delicious than when it is eaten in the green state, while 

 others in England say it is worthless. From what I know 

 of their arguments, however, it is clear that those who say 

 French Asparagus is worthless, mostly know it from some old 

 bundles bought and eaten perhaps a fortnight after they 

 were cut in France. Let us hear the French side : — In 

 certain localities they do not yet value the distinction 

 between blanched and green Asparagus, and occasionally 

 prefer the last. That is an error very prejudicial to the 



