1 Mar., 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 159 
Acriculture. 
THE ASPARAGUS. 
By HENRY A. TARDENT, 
Manager of the Biggenden Experiment I'arm. 
Ts is another capital vegetable which should be grown on every farm—-nay, 
in every household of our sunny Queensland. It originated probably in hot 
countries, being yet found growing in a wild state in the south of France, in 
Spain, in Italy, and in Sicily. It belongs to the botanical family of the Aspara- 
ginex, comprising amongst others the gigantic Dracena draco of Teneriffe, which 
is probably the hugest and longest-lived plant on our planet, and many other 
species, all endowed with some salubrious properties. The Dracena exudes 
a bloodlike sap, similar to the sap of our Australian bloodwood, and is also 
possessed with astringent properties. The roots of another species (the 
Cordyline), are used against dysentery. The Cordyline Australisa, from New 
Zealand, has thick roots, called ti (or tee) by the Maoris, who use it as an 
esculent and prepare from it a fermented beverage said to be renowned for its 
anti-scorbutic properties. In Japan, the roots of the Dianella odorata are 
‘used to prepare some kinds of aromatic lollies. But no member of that 
interesting family can compare for usefulness with the ordinary asparagus 
which is known to botanists as Asparagus officinalis. In ancient medicine it 
was one of the five principal aperitive roots. Its berries and seeds were used 
as a diuretic. Its underground stems (turiones), although mostly used as an 
exquisite vegetable, are not without medicinal properties either. ‘The chomists 
prepare from them a sedative or calming syrup frequently used in heart diseases. 
The extract to which the plant owes its principal properties is known under the 
name of “ Asparagina,” and is most abundant in a wild asparagus growing in 
Mediterranean countries (the Asparagus acutifolia). . ‘ 
The asparagus is also a rather ornamental plant. With its finely cut 
leaves relieved by numerous red berries it beautifies the garden, does well in 
bouquets, and is especially attractive on a well-dressed table. 
On the Continent of Europe, also in many parts of America, the asparagus 
is considered one of the most delicate primeurs. When in season no dinner is 
complete without it. Here, in Australia, nine perhaps out of ten inhabitants 
have never tasted it—nay, have never seen it. Still, with a little care it could 
be grown successfully in any part of our island continent. It could be made a 
source of comfort and good health on every farm. In the proximity of a rail- 
way or of large cities it could be grown on a large scale, and make the fortune 
of many an enterprising market gardener, for no vegetable is a surer crop and 
more profitable to grow than the asparagus. 
It grows best on a deep, rich friable loam free from stones. But with 
proper care it can be grown on a great variety of soils, not excluding rich heavy | 
soils, provided they are not excessively clayey and sticky. A condition 
sine qua non of success, however, is a perfect and thorough drainage. in 
badly drained land the roots would be sure to rot and die out during 
our heavy periodic rainfalls. Neither can the asparagus be grown in a 
land which had grown asparagus before. The dejections of the plant make, so 
to say, the land asparagus sick for from ten to fifteen years. 
There is, however, a peculiarity attached to this plant which makes it 
imperative to have the land deeply trenched and well pulverised. The 
subterranean part of the asparagus is composed of a kind of tuber, which the 
French calla paw (la griffe), having in view the shape of its lower part; whilst 
in English it is called a crown, on accountof the tender stems, which start 
