204 
VEGETABLE GARDENING 
268. Importance. — Asparagus is universally regarded 
as one of the most important vegetables. The home gar- 
den is not complete without it, and our markets are de- 
manding a larger supply every year. It is grown in 
nearly all parts of the civilized world, but in France, Ger- 
many, Holland, England and the United States enormous 
quantities are produced for commercial purposes. It is 
said that more than 3,000 people are employed in the 
asparagus plantations near Paris. In the United States 
the enterprise has been developed to the greatest extent 
in New Jersey, California and New York, while it is an 
important crop in nearly every other state. 
From early March until August this vegetable may be 
found on our city markets, and the forced crop is available 
to some extent throughout the winter. Nearly every- 
body enjoys this vegetable. Formerly it was regarded 
as a luxury; now it is a necessity. Notwithstanding the 
large increase in acreage, thousands of towns and small 
cities are poorly supplied with this delicious and whole- 
some vegetable. 
The flavor and quality of asparagus may be preserved 
remarkably well by canning. Immense quantities are 
grown for this purpose, especially in California and on 
Long Island. For canning blanched “grass” is preferred, 
and large size of shoots counts for just as much in getting 
good prices as when they are sold on our markets. The 
factor'es often purchase by weight, paying from $80 to 
$200 a ton. 
269. Varieties. — The Washington strains of asparagus 
are the most prominent in use to-day. They were de- 
veloped in Massachusetts for rust resistance but have 
other desirable characteristics, such as high yield, a tinge 
of purple, head close to the buds, and a tall growth be- 
fore branching. 
Martha Washington, the first named rust resistant 
