38 
ASPARAGUS. 
ting the sun and rain into the ground, m duces the plants to 
throw up buds of superior size ; to promote such a desirable 
object, the ground should be kept clear of weeds at all sea- 
sons, as these greatly impoverish the soil, and frequently 
smother the plants. 
The gardeners of England raise Asparagus in great per- 
fection, and sometimes have buds weighing from three to 
five ounces each. Loudon says, in his Encyclopaedia of 
Gardening, that one grower alone has eighty acres entirely 
under this crop for the London market. 
Asparagus plants will not produce buds large enough to 
cut for general use, in less than three years from the time of 
planting, but in the fourth year, when the shoots are three 
or four inches high,. they will bear extensive cutting, which 
should, however, be discontinued when no large buds are 
thrown up. The best way of cutting is to slip the knife 
down perpendicularly close to each shoot, and cut it off slan- 
tingly, about three or four inches beneath the ground, taking 
care not to wound any young buds proceeding from the 
same root, for there are always several shoots advancing in 
different stages of growth. 
Asparagus is considered a wholesome vegetable, and 
should not be kept long after it is gathered ; after being well 
washed, it may be tied in bundles of about a dozen buds 
each, and boiled in water slightly seasoned with salt, until 
tender, which will be in about twenty minutes ; take it up 
before it lo^es its true colour and flavour, and serve it up on 
toasted bread, with melted butter &c. 
