There is an increasing inquiry for plants of this most excellent
vegetable, which indicates that it is becoming better appreciated, and
that our people are increasing the variety of vegetables upon their
tables. For a long time the only variety of vegetable enjoyed by the
great proportion of our people was the potato. Very little attention was
paid to the garden by our farmers, many of them had none at all; the
only green peas were the poor, wretched things which were taken from the
field—plundered from the swine, to which they properly belonged; and
perhaps a few ears of green corn, in their season, from the corn-field.
Rich, marrowfat peas, and sweet corn, were things almost unknown. It is
very pleasant indeed, to notice a growing inquiry for better vegetables,
and more of them.
One of the earliest that we have, much like rich green peas, coming with
the sunny days of early spring, glad harbinger of other delights, is the
Asparagus. As soon as the snows are gone, and the soil becomes warmed by
the sun, the buds of the Asparagus begin to shew themselves above
ground, and as soon as they have attained a few inches in height, may be
broken off at the surface and cooked for the table. Many use them as
they would green peas, cutting the sprouts into small pieces, cooking
and serving them in the same manner. Others boil them whole until they
become soft, spread them upon some toasted bread, and pour melted butter
over the whole. Others again treat them as greens, dressing them with
vinegar.
[Illustration: Asparagus buds]
This little cut, which was obtained from Mr. Vick, of Rochester, shews
the root with the buds growing up from it, and will give to many who are
not familiar with the plant a good idea of its appearance. These roots
can be purchased of nurserymen and market gardeners at very moderate
cost, and planted out in a bed in the garden where they will continue
for many years. The bed should be prepared by deep spading, and be well
enriched and thoroughly pulverized. Trenches may be cut across the bed
about six inches deep, and eighteen inches apart, and the plants set in
the trenches nine inches from each other, and covered with two or three
inches of soil. The best time for setting them out is in the Spring,
from, say the middle of April to the middle of May.
Salt is a special manure which may be applied to our Asparagus beds with
great benefit in this inland region. It should be spread over the
surface of the ground only in the Spring, before the buds appear, at the
rate of three pounds of salt to the square yard. Asparagus is a marine
plant, hence an application of salt in sufficient quantity to destroy
weeds, only supplies that, which in our inland country, is needed for
the health and vigor of the plant.
A word about cutting the buds for use. In most of our works on gardening
we are directed to cut them two or three inches below the surface,
exercising great care not to cut off, in the operation, the buds which
are coming up, but yet unseen. But why we should be at so much pains,
and run so much risk of injuring the buds that lie hid under ground,
merely for the sake of securing a portion of the stalk, which though it
looks white and tender, is really tough and useless, is not easily
understood. We prefer to cut them off just at the surface, thereby
securing all that is eatable, and avoiding all risk of injuring the buds
below. A young bed should not be cut over but a few times, after it has
been well established the cutting may be continued for several weeks.
[Illustration: The Canadian Horticulturist]
=VOL. I.]= =MARCH, 1878.= =[NO. 3.=