VetjetaAleA, 
bed that can stand for years. No soil is too rich for 
asparagus, it will grow in any ordinary good garden 
soil but will not produce tender stalks without lib¬ 
eral supply of commercial fertilizer and plenty of 
moisture. 
To the seasoned home gardener or farmer the 
next few lines will be of little importance, but every 
year there are more and more new members added 
to the national “Kitchen Gardeners’ Club” that we 
believe it will help these people greatly if a few 
fundamental facts are stated before we enter into 
the description of the various varieties of Diamond 
Quality vegetable seed. 
As to soil and situation, make the best of what 
you have. Few of us can pick and choose the ideal 
site, soil and other factors so emphatically empha¬ 
sized by most writers on gardening. Yet it is advis¬ 
able to know what these are so that they may be 
recognized and as nearly as possible established. 
If a choice of exposure is possible, choose a gentle 
slope toward the east, the southeast or the south, 
because these are the early facings of the sun. Other 
conditions being equal, vegetables on such slopes 
will mature earlier and be of higher quality. Sup¬ 
plementing this, if possible, protect the area on the 
north, west and northwest, from cold winds. This 
can often be afforded by woods, buildings, ever¬ 
green hedges or tight-board fences. 
Always the ground should be well drained, either 
naturally or artificially, for well drained land is 
warmer and earlier. It is also more retentive of 
moisture, which constanty ascends from lower levels 
bringing the plants supplies of necessary plant food. 
Though the gardener must often make the best of 
the soil he has, where a choice is possible it is best 
governed by the physical character of the soil be¬ 
cause this is the hardest to modify. 
Clay, adobe and heavy soil do not readily absorb 
moisture, or easily assimilate plant food; yet they 
are retentive of both. As they retain moisture, they 
are cold and late in spring; they are also heavy and 
sticky and hard to work when wet. However, they 
can be made into very good growing soil by work¬ 
ing a sufficient amount of peat moss or some other 
good humus. 
Very light sandy soils are easy to work, even 
when wet. They are loose and friable, readily re¬ 
ceptive but not retentive of water and plant food, 
which consequently tend to wash out and be lost. 
This type of soil can be improved greatly by also 
adding peat moss or other good humus. 
In order to produce the finest vegetables it is 
important to have fertile soil so that crops can 
be grown as rapidly as possible. There are three 
basic elements in any good plant food (see Now 
about Fertilizer, page 40). 
The young, tender shoots of asparagus have been 
used as a vegetable for over two thousand years. It 
can be grown in practically every part of the United 
States except in areas of extreme heat. 
Asparagus is the most permanent of all vege¬ 
table crops, because of this it is obvious that the 
home gardener should plan to place it in a separate 
For the home gardener it is usually too trouble¬ 
some to start asparagus from seed, for a moderate 
price you can purchase dormant one-year crowns 
or roots, thus hastening ultimate production for 
several years. It takes 60 to 70 roots for 100 foot 
row. Rows should be 4 to 5 feet apart. 
If planting from seed, it is best to drill thinly in 
rows 15 inches apart during March or early April, 
thin out to two inches apart the strong plants. 
Transplant during February, setting the roots 1 foot 
apart in rows 4 feet apart. The rows should be 10 to 
12 inches deep and running north and south, getting 
the sun on both sides. Cover the roots about 3 inches 
and as the plants grow, continue to cover until rows 
are filled. 
Giant Washington. The genuine rust resistant 
strain, stalks long, rich dark green. Thick and heavy 
of excellent tender quality. 
Packets, 5c; oz., 15c, postpaid 
Mary Washington. A special selection of Giant 
Washington. Somewhat earlier and larger but 
equally resistant to rust. 
Packets, 5c; oz., 15c, postpaid 
Aniickxdz&i 
Artichokes originally came from the Southern 
Mediterranean. It is primarily a winter vegetable 
and is produced in certain parts of California where 
the areas are frost free in winter and cool and foggy 
in summer. 
In the producing areas suckers are used in place 
of seed so as to insure winter production of heads. 
Although the plant is a Perennial, without the pecu¬ 
liar climatic conditions the production of artichokes 
is not advisable. They may however, be grown in 
many frosty areas if the proper precautions are taken. 
Seed may be sown at any time except during the 
hottest weather when all seed beds require special care. 
Soil should be a free moist loam and seed should be 
planted an inch deep. Transplant when six inches 
high in rows four feet apart each way. Save offsets 
from best plants for new supply as artichokes never 
come true to seed. When transplanting seedlings 
reject those with spindly leaves. The best edible 
variety is Green Globe. Packet, 5c; oz., 75c, 
postpaid. 
Jerusalem Artichokes are adapted to nearly 
all sections west of the Cascade Mountains and the 
irrigated sections east of the Cascades. Used most 
extensively as stock feed for hogs, cattle, sheep and 
horses. For best results they should be fed with grain 
or legume hay, or both. This type of Artichoke re¬ 
quires the same soil and cultural methods as pota¬ 
toes. 500 to 800 cut tubers are required to plant an 
acre. 10 lbs., $1.00, postpaid. 
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