4 
F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
ASPARAGUS 
Sow seed in February in rows fifteen inches apart, 
in light rich soil, planting fifteen to twenty seeds 
to each foot of row and cover one to two inches 
deep. During the summer irrigate and give fre¬ 
quent and thorough cultivation and keep free from 
weeds. In the fall cut off whatever top growth 
they have made, one or two inches from the ground; 
leaving the roots in the bed until the following 
spring when they should be dug and planted in 
their permanent bed. The permanent bed should 
be prepared by deep plowing or spading and thor¬ 
oughly enriching the ground with stable manure or 
other fertilizer; a moist, sandy soil is best. Set 
the roots ten to fourteen inches apart in furrows 
or trenches, ten to eighteen inches deep and cover 
the roots so that there is two or three inches of 
soil over the top of the roots. After the roots 
have made a strong top growth a little soil can 
be thrown over the roots from time to time, care 
ASPARAGUS—Palmetto 
being taken not to throw too much soil on at one 
time. The furrows, or trenches, can be spaced from 
four feet apart for garden culture, to eight feet 
apart for field culture. It is best if the trench is 
not filled full the first season; about one-half or 
three-quarters full would be better. In the fall cut 
off all top growth and burn; in the spring a heavy 
dressing of manure can be given over the rows 
and cultivation repeated the same as the first sea¬ 
son. As the plant grows, work the soil toward the 
plant. At the end of the second season the trench 
will be filled. The top growth is again cut off and 
the following spring the hilling process starts, and 
the bed can be cut. In the autumn after the tops 
are fully ripe and yellow they should be cut and 
burned. A bed of one hundred plants if well culti¬ 
vated and manured should give an abundant supply 
for an ordinary family and continue production from 
eight to twelve years. 
CONOVER’S COLOSSAL—This excellent vari¬ 
ety produces large, succulent and tender shoots of 
fine quality and excellent appearance. Pkt. 5c; oz. 
15c; y A lb. 30c; lb. $1.00. 
MARY WASHINGTON — A special selection 
from Pedigreed Washington, being earlier and 
larger, Rust-resistant and vigorous. Pkt. 5c; oz. 
15c; 14 lb. 30c; 34 lb. 50c; lb. 85c; 2 lbs. $1.50. 
PALMETTO—This popular sort is one of the 
earliest and is an extremely uniform strain, pro¬ 
ducing finely flavored large stalks, nearly an inch 
in diameter but tender and delicious. Pkt. 5c; oz. 
15c; V 4 lb. 30c; 1 lb. 75c; 2 lbs. $1.30. 
White and Green Asparagus 
White and green Asparagus can be produced from 
the same root. When the white Asparagus is de¬ 
sired it should be cut while still in the ground. If 
the green is desired the Asparagus is left to grow 
above the ground, thereby turning green. For real 
tender green Asparagus in the home garden, pick 
or break the stalks with the hand. In this way 
they will break off to where the stalk becomes hard 
and the part that breaks off will be tender. 
Asparagus Roots 
The Asparagus roots we offer are selected one 
year old. We also are able to offer two year old 
roots, although the one year roots are to be pre¬ 
ferred and are used by all experienced growers and 
commercial planters. We can supply the following 
varieties Post Paid: 
Mary Washington .Per doz.—35c Per 100—$1.50 
