40 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, April 19, I860. 
frequently confounded with it; but it is a very distinct 
variety when obtained true, and is readily known by its 
very firm crackling flesh, which is richly flavoured. The 
vine may be distinguished by its small quantity of foliage, 
which is somewhat hairy, aud by the leafstalk being fre¬ 
quently wartecl. 
Early Leipzic. See Early While Malvasia. 
Early Green Madeira {Vert Erecoce Je Made re). — 
Bunches of good size, cylindrical, slightly compact. Ber¬ 
ries medium sized, oval. Skin of a green colour, which 
it retains till its perfect maturity, when it becomes a 
little clearer, but still preserving the green tinge. Flesh 
with a rich and sugary flavour. This is one of the earliest 
grapes known, aud ripens in a cool vinery from the be¬ 
ginning to the middle of August. It will also succeed 
against a wall in the open air ; but, of course, is not then 
so early. 
Early Malingre ( Malingre; Erecoce cle Malingre; 
Erecoce Blanc). — Bunches of pretty good size. Berries 
round, inclining to oval, and of medium size. Skin white. 
Flesh rather richly flavoured, juicy, and sugary. One 
of the earliest grapes, ripening in a cool vinery in the 
beginning of August; aud, in the open air, against a 
wall, it is the earliest white grape. The vhie is a most 
abundant bearer, forms a handsome bush, and is well 
suited for pot culture. 
Early Saumur Muscat (Muscat de Saumur; Madeleine 
Masque de Gourliller ; Erecoce Masque). — Bunches 
rather compact. Berries medium sized and round. Skin 
white, assuming an amber tinge towards maturity. Flesh 
firm and crackling, rich and sugary, with a distinct, but 
not strong, Muscat flavour. This is one of the earliest 
grapes, ripening w ith the Black July, from seed of which 
it was raised. The vine is an abundant bearer. It is an 
excellent grape, and may be grown either in a cool vinery, 
or against a wall in the open air. 
Early White Malvasia ( Grove-End Sweetwater; 
Early Leipzic; Moriia Chasselas; White Metier; Metier 
Blanc Motif; Blanc Erecoce de Kicnzheim ; Erecoce de 
Kienzhcim; Eriiher leipziger ; Weisse Cibcbc ).— Bunches 
rather large, six to eight inches long, loose, tapering, and 
occasionally shouldered. Berries large, round, inclining 
to oval. Skin thin and transparent, greenish white, but 
becoming yellow r at maturity, and covered with white 
bloom. Flesh abundant, very juicy, sweet, and with a 
rich flavour. Ripens in a cool vinery about the end of 
August, and also against a wall in the open air. 
The vine is an excellent bearer, and succeeds well in pots 
Esperionu ( Cumberland. Lodge; Turner's Blade; 
AspirantNoir; Espiran ).— Bunches large and shouldered. 
Berries large, round, and inclining to oblate. Skin dark 
blackish-purple, covered with blue bloom. Flesh rather 
firm Ilian tender, juicy, sweet, and well flavoured; but 
inferior to the Black Hamburgh. 
This is a variety bearing a close resemblance to Black 
Hamburgh. Its great recommendation is its ripening so 
well out of doors against a wall, for which it is better 
adapted, aud where it ripens better than the Black Ham¬ 
burgh, and ten or fifteen days earlier. Itis distinguished 
from Black Hamburgh by its leaves dying off a light 
yellow colour, and not red. 
Finger Grape. See Cornichon Blanc. 
Flame-coloured Tokay. Sec Lombardy. 
Frankenthal. Sec Blade JLamburgh. 
Free de la Boulaye. See Prolific Sweetwater. 
Friiher Leipziger. See Early White Malvasia. 
Golden Hamburgh (Busby’s Golden Hamburgh; 
Stock wood Earle Gulden Hamburgh ).— Bunches large, 
loose, branching, and shouldered. Berries large and oval. 
Slcin thin, of a pale yellow colour; but when highly 
ripened, pale amber. Flesh tender and melting, very 
juicy, rich, sugary, and vinous. An excellent grape. 
Jdipens in a cool vinery, and forces well. 
Geomier du Cantal (Barbaroux; He Candolle ; Grec 
Rouge; Gros Gromier du Cantal; Malaga; Raisin du 
Pauvre; Raisin de Servie). —Bundies large, a foot long, 
broad, and shouldered. Berries large and round. Skin 
very thin, amber coloured, mottled with light purplish- 
brown. Flesh tender, juicy, and sweet, with a brisk 
vinous flavour. Requires a warm vinery to ripen it; and 
it docs not keep long after being ripe. In some of the 
vineyards of France, and particularly in those of Tarn-et- 
Garonne, it is called Alicante. 
Grec Rouge. See Gromier du Cantal. 
Gros Goulard. See Prolific Sweetwater. 
Gros Gromier du Cantal. See Gromier du Cantal. 
(To be continued.) 
THE CULTURE OF ASPARAGUS. 
In the present advanced and advancing stage of garden lite¬ 
rature, it is somewhat difficult to select a thesis to dilate upon, 
which has not already been a thousand limes hacknied, and on 
which so much has not been said as to leave no room for further 
essay. This is my first attempt—my debut—m The Cottage 
Gardener; and at the risk of being prolix, and, perhaps, tauto¬ 
logical, I have ventured to write upon Asparagus. My friend 
Mr. Errington lias already given to the world some sensible and 
I sound advice on this subject; and 1 should not now presume to 
tread upon his heels in the matter, had I not given it much 
attention, and had opportunities of seeing the most successful 
management. 
Asparagus is one of the most wholesome and delicious vege¬ 
tables which we cultivate. While the poor invalid enjoys with zest 
his scanty pittance of it, the man of more stamina, whose health 
can permit him to be epicurean, feasts on his lamb and Asparagus ; 
and from (he cottage to the palace, it is accounted the prince of 
kitchen vegetable productions. 
It is customary in many old places, to have cultivated Aspa¬ 
ragus in one quarter of the kitchen garden, from time immemorial; 
but, like all other plants, it becomes very weak, and worn out, and 
should be transferred to other spots, and take its part in the 
rotation so essential to good culture. It is also customary to 
take up the roots from old, worn-out beds, and force them ; but 
their produce is always of an inferior kind. 
Now, 11 le only plan to ensure good and really fine Asparagus, 
is lo make what the French call a speeialite of its culture—to grow 
it purposely for forcing alone, and never to cut the shoots from 
the roots intended for this purpose. 
It likes, as a soil, ft good loam, with abundance of manure, 
w ith which latter substance it may be made to flourish in ordinary 
garden soil (if well drained). It should have three years’ cul¬ 
tivation ; and if this is good, it will in that time have formed 
magnificent roots, which, if taken up carefully, and planted in a 
j hotbed, will amply repay the trouble by their superior produce. 
By planting a piece of ground for this purpose every year, and 
taking lip some, there will always bo fresh ground occupied with 
this crop, and ground which has been used in its culture coming 
! in for other crops. A great advantage in one’s routine. 
There are, in most of our directories and gardening calendars, 
remarks on forming Asparagus-beds. In them the directions are 
given for planting in the mouth of March, which I have no 
hesitation in pronouncing the worst month of the whole year. It 
is then dry to the extreme ; and nothing is more tender and sus¬ 
ceptible of injury from exposure than these roots. Many years 
ago, my friend, the late worthy John Wilinot, remarked to me 
the prevalent error in this respect, adding, “ I don’t plant mine 
till June.” Since 1 had this hint i have riot planted mine till 
the end of April, or middle of May, in showery weather; when 
each plant has shoots from four to six inches in height ; thus 
making a little allowance for the exuberance of my friend’s ima¬ 
gination, and believing that the safest path was in media. 
This practice 1 have always found to be most satisfactory—never 
losing a plant. My plants are placed in single rows, one yard 
row from row, and half a yard apart in the row's. During the 
summer the bed is kept liocd and perfectly clean from weeds ; and 
in t he autumn receives an annual coat of rotten manure, which 
is forked in. This process is repeated 1 ill the plants are fit for 
removal; when they arc very carefully taken up, keeping the roots 
covered with damp mats, and scrupulously preserving every 
fibre of them, for the slightest laceration of these organs is 
