212 
VEGETABLE GARDENING 
below the surface of the ground, the product is known as 
green “grass,” or green asparagus. 
In deciding which of these two kinds to grow the fol- 
lowing facts should be considered: (i) There is a great 
difference of opinion regarding the two types. One 
grower will claim “milder” flavor for the blanched stalks, 
another will say the unblanched product has a “more 
delicate” flavor. There is no doubt that the lower ends 
of white stalks are tougher than those of the green. 
Probably the majority of American growers use only the 
green shoots on their own tables. (2) The stalks dimin- 
ish in size after they reach the surface of the ground and, 
therefore, it takes more plants to produce a bunch of 
green stalks than of white. This difficulty can, without 
doubt, be overcome to a great extent by skillful seed and 
plant selection. (3) The demand for the green product 
is rapidly increasing. Our markets are paying better 
prices for green, and this possibly offsets the lighter pro- 
duction to the plant. (4) As the soil is not needed for 
ridging in growing green shoots, the rows may be planted 
much closer, thus increasing the yield to the acre. (5) 
High-grade white spears can be grown only in sandy 
soils, while there is no such limitation with the un- 
blanched shoots. (6) It is more difficult to control 
beetles in growing green shoots, because the stalks are 
more exposed to their attacks. (7) White spears are 
preferred at present by commercial canneries. (8) Some 
northern growers ridge and blanch asparagus early in 
the season, since the earth is protection from late freezes ; 
as the season advances the ridge is levelled and the 
“grass” cut green. Regardless of the points for or against 
each type, green shoots are more popular in most sections. 
276. Soil preparation. — When it is realized that the 
asparagus plantation is to last 10 years or longer, too 
much thought and care cannot be given to the prepara- 
tion of the soil. In the famous fields of France a com- 
