ON THE CULTURE OF ASPARAGUS. 
33 
fluence. To have it thus is nothing new, yet there are better 
means for effecting this, at the present day, than those formerly 
known and practised. 
The usual method of forcing has been with dung-beds; but 
now the system of forcing in pits is beginning to become ge¬ 
neral, and is in every respect much better than the former. 
The pits can be erected at a moderate expense; and with a 
trifling additional outlay we can have asparagus during the 
whole of the winter ; and I may here mention, that a few roots 
of Rhubarb may be introduced, which in the winter months is 
always an acquisition ; and for small sallading, and other things 
which occupy but little space, they will be found very useful. 
It is not necessary that these pits should be formed with more 
than six or eight of the ordinary-sized garden lights; and where 
a general succession is required, there should be two such pits 
in use for that purpose. They should be heated with hot-water 
pipes or smoke flues : hot water is the best, and by adopting it 
the two pits may be readily heated from one boiler, with the 
necessary stop-cocks. The pits should be so constructed that 
the plants will be near the glass, that they may enjoy the be¬ 
nefit of the sun when in a growing state ; this is a particular 
point to be noticed in forcing Asparagus as well as other 
plants. 
The roots to be forced should at least be six years old, and 
such that have sent up strong stems the preceding summer: 
the plants thus selected and intended for this purpose should 
either be covered with rough litter to prevent the frost entering 
the ground where they are ; or otherwise they should be taken 
up, and deposited in sand, where they will not become too dry. 
In the pits, when prepared for them, there should be three or 
four inches of soil placed: the roots of the plants should as 
much as possible be preserved at the time of lifting, and they 
should be placed in the pits as level as possible : then, with a 
sieve, sift among the roots some fine soil, decayed tan, leaves, 
or any thing that is light, and will readily fall in among them ; 
this must be done to the depth of four or five inches; then 
give the whole a good watering to settle the soil; close the pit, 
and keep it so, till vegetation commences, and then air must be 
admitted freely, and all the light that can possibly be secured: 
this materially assists in getting the buds of a fine green colour 
and good flavour. The temperature of the pits may range from 
