44 JOURNAL OF THE RoYAL HnRTICULTURAL SOCTETY 
The taste in England hitherto has been for green Asparagus, and to 
have it in this condition it is allowed to grow 3 or 4 inches above the 
surface of the ground, and then cut 2 or 3 inches below it. The French 
prefer it blanched, and their method seems to be gaining favour in 
England. To have it in the French style a greater dep:h of soil is 
required over the roots, and the shoots must be cut when they are seen to 
be heaving up the surface of the soil. The plot system is the best for 
this ; the soil may be drawn over the rows on both sides, in the way 
in which potatoes are earthed up, and the time to do this is just before 
the shoots begin to push. At Hatfield we usually begin to cut Asparagus 
outdoors about April 15, a few days earlier or later according to the 
season. 
Forcing Asparagus. 
There are two systems in vogue in this country : one is to grow the 
roots outdoors for three years or more, and then to lift them and force 
them under glass. The other method is to plant the roots permanently 
in brick-built beds, pigeon-holed. The former plan is the one most 
generally followed. 
Lifted roots are quickly excited into growth with very gentle forcing, 
and this renders Asparagus very suitable for forcing, and it is most valu- 
able as a choice vegetable during the winter and early spring months. In 
fact it is looked upon as one of the gardener's necessary duties to provide 
it. When the early days of December come round and it is not included 
in the vegetables sent up to the mansion, the chef not unusually reminds 
one of the fact, and if it is not soon present his reminder is repeated. 
I have forced it in many different structures and positions— in garden 
frames, with the usual hot-bed heat : in houses over heated chambers, 
while strawberries over them have occupied their usual position near the 
glass ; and under stages with plants upon them. These are but make- 
shifts ; nevertheless they have answered the purpose, and show how easy 
Asparagus is to force. The best structures in which to force it are pits 
or low houses, with hot-bed material or pipes for bottom heat, and pipes 
for top heat. Suitable temperatures are 65^ to 70^ Fahrenheit for 
bottom heat, and 55 to 60' above. In these temperatures cutting begins 
in from three to four weeks from the start. The quality from the beginning 
of cutting onward for a month is about the same, after which time it 
rapidly declines. To keep up a supply from December till the outdoor 
cuttings begin, batches of roots must be lifted monthly, beginning early 
in November. 
^Yhen putting the roots in the forcing quarters, about 4 inches of 
light soil is laid over the chamber ; on this the roots are placed closely 
together, and about 4 inches of light sifted soil is spread over them. 
Liberal supplies of water must be given during forcing. 
The production of very early Asparagus does not so much lie in the 
forcing as in strong, healthy, well-grown roots, sown and planted out 
specially for the purpose, when one year old, on a plot of ground prepared 
in the same way as recommended for the permanent beds, or plot, in rows 
2 feet apart, and the plants 1 foot distant in the rows. After being 
planted the treatment is the same as for the permanent beds. In the 
spring of the second season after planting a dressing of salt is given, after- 
