*(
hundred and three hundred shoots every day in tlic height of the season. (N e ill.) Abercrombie says,
when the beds come to be fully productive, five square poles of ground, planted with IGCO plants, will
yield from six to eight score licads daily.
3823. P rogre ssiv e cicUurc. Tcrrait th e entire crop th e two first years, and tho greater p.art of it tlie
third year, to run up to stalks; keeping the beds free from weeds, and stirring the surface. It is a
common practice to sow onions, lettuce, &c., the* two iirst years over the beds ; and to plant cauliflower
in the alleys between them. T h e advantage of this practice is questionable; and, a t all events, it should
not be continued after the plants are in full bearing. Judd, having dug out tho alleys the first season,
instead of repeating that operation the next, lays on a coat of good dung3 in. thick, and forks it evenly into
the beds and alleys, and so on every season after, “ never digging out the alleys any more, as it is
known the asparagus plant forms a fresh crown every season; and sometimes it happens, that in a few
years the crown will increase almost into th e alley ; so, that by digging out this, you must inevitably
spoil th a t plant: if this is not the case, when the beds are in good condition, the roots will be sure to
work out a t the sides into tho alleys, and by digging out the latter, these roots must be cut off, and you
will often see them exposed all the winter before dung can be got to lill them up. Rather than be treated
m this wavs thcw had better be without any thing all the winter, as asparagus does not suffer generally
by frost. The first two years I have a very thin crop of celery plants or lettuce upon the beds, but nothing
alterwards; nor do I plant any thing in the alleys after tlie same period, for I think the asparagus is
injured thereby.”
3824. A u tum n d re ssin g . The foUowing is the usual practice, as described b y A b e r c r o m b i e “ Towards
the end of October or begmning of November, the stalks which have run up to seed, having done
growing, or begun to decay, cut them down close, and carry them away; then hoe off all weeds from the
beds mto the alleys: this done, proceed with the line and spade to mark out the alleys tho prescribed
wid th ; then dig each alley lengthwise, a moderate spade deep, and spread a good portion of the earth
equally on each side over the adjoining b ed s; digging down the weeds as you advance, clean to the
bottom of the alleys, under a proper depth of earth. Form tho edges of the beds full and straight, .and
th e alleys of au equal depth; and thus let them remain till spring.” Some advise th at the paths should
never be dug, nor the surface of the beds stirred with a pronged fo rk ; but in that cfise they require
that all the soil which is put on above the crowns of th e plants should be vegetable mould. It is certainly
a very unreasonable practice to dig out the alleys, and yet expect that the rows adjoining them
shall be^equally strong with those in the centre of the bed. (See Ga rd . Ma g ., vol. ii. p. 278., and vol.
3825. Ju d d , on the above practice, observes, “ ra th e r than tre a t them in this way, they would be better
without any thing.” He fills up the alleys with litte r or dung, to exclude the frost.
382G. Nico l recommends covering asparagus-beds with good dung, and not mere litter, as frequently is
done, 111 th e idea that the roots would otherwise perish. Fresh dung mixed with sea-weed he considers
the very best manure for asparagus. (K a l. 129.)
3827. r/icF re«c/i cover in autumn with Gin. of dung an d 4 in . of sand; and in performing this opera-
turn, as well as every other, great care is taken not to tread on the beds, so as to condense the earth.
In planting and cutting, a plank is always used to tread o n ; and the turf-divisions of the beds, which arc
intended to prevent the condensation of the earth below, in consequence of walking among the beds, arc
removed every three years.
3828. N e ill mentions a very proper precaution before covering, which is, to stir the surface of the beds
with a fork, m order that the juices of the manure washed down by the rains may be readily imbibed.
He adds, that some cover th e manure with a thin layer of earth from th e alleys, which is called
la n d in g u p . Grey recommends gardeners never to cut down the stalks in autumn till the sap has
wholly left them, as it returns to the roots and strengthens the plants for the next season. (G a rd . M a e
vol. iv. p. 24G.)
3829. S p r in g dre ssing. About th e end of March or towards the middle of Aprii, before the buds begin
to advance below, proceed, with a short three-tined fork, to loosen the surface of the b ed s; introducing
th e fork slanting 2 in . or Sin. under th e mould, tu rn up the top earth near the crown of the roots
with care not to wound them. Then rake the surface lengthwise the bed, neatly level, drawing off
the rough earth and hard clods into the alleys ; also, trim the edges of the beds and surface of the
alleys regularly even. Thus to loosen the bed, enables th e shoots to rise in free growth, admits th e ai'-,
rains, and sunshine, into the ground, and encourages th e roots to produce buds of a handsome full
size. ( A bercrombie.)
3830. T im e o f coming to a b ea rin g state . In general, transplanted asparagus comes up but slender the
first year ; it is larger the second; and the th ird year some shoots may be fit for g ath e rin g : in the
fourth year the crop will be in good perfection. (A b e rc rom b ie .) Judd begins to cut the third season,
but not generally. By th e French method before mentioned, “ in three years the largest plants will be
fit to cut for use.”
3831. P la n ch in g . No attempt a t blanching the tops is made in this country otherwise than by having
abundance of loose earth on the surface through which they spring; but Lasteyrie informs us (Col. de
Mac/a«es,§-c.) that joints of cane are placed separately over each stalk in Spain; iind Baumann of Vienna,
in a communication to the Horticultural Society on the culture of asparagus in Austria, says, “ to give
asparagus shoots growing in the open air as much length and tenderness as possible, there is inserted
over each stem destined to be gathered, as soon it shoots above ground, a wooden tube or pipe 18 in
high, and 1 in. in diameter.” (H o r t. T ra n s ., vol. v. p. 334.) Dr. Forbes, on the same subject, says,
“ m order to preserve the whiteness of the asparagus shoots, they should be covered with a wooden or
earthen pipe of 12in. or 15in. in height, with a hole in th e to p .” ( I lo r t . T ra n s ., vol. v. p. 33G.)
3832. Cuttin g a n d g a th e r in g . “ In new plantations, be careful not to begin cuttmg till the stools arc
advanced to mature age, having been planted three or four years, and become of competent strength for
producing full-sized shoots. Likewise observe, both in new and old beds, to gather all the produce in a
regular successive order within the proper limits of th e season specified above. As th e rising shoots
project 2 in., 3 in., 4 in.", or 5 in. a t most above ground, while th e top bud remains close and plump
they are in th e best condition for gathering. Cut them off within the ground, with a narrow sharp’
pointed kmfe, or small saw, 9 in. long ; thrusting the knife, or saw, down straight, close to each shoot
separately, cut it off slantingly, about 3 in. below the surface, with care not to wound the younger buds
advancing below. Observe in a new plantation, in th e first year’s gathering, if tho shoots come up of
irregular sizes, to cut only some of th e larger for a fortnight, or three or four weeks, und then permit
the whole to r u n ; but otherwise, when in strong production, gather all as they come, two or three times
a-week, or as required, during the season, tiil the 21st of J u n e ; then, at farthest, terminate the cuttmg
and permit the after-shoots to ru n up in stalk till October. If from a particular inducement you cut
later than the 21 st of June, be careful to leave two or more shoots to each stool, in order to draw nourishment
to i t ; for the stools left without growing shoots will perish, and by negligence in this respect many
vacuities or unproductive spots are left in beds.” (A be rc rombie .)
3833. N ico l says, the best method of cutting is to scrape away an inch or two of the earth from the shoot
you would cut, and then slip the asparagus knife (see Im trum e n ts ,% c .) down another inch or two taking
caro not to wound the crown, or any adjoining shoot. Shoots 2 in. under the ground, and 3 in. or 4 in.
above it, make the handsomest dishes.
3834. N e ill observes, “ after the beds arc in full bearing, all tho shoots are gathered as they advance
till the end of June or beginning of J u ly ; ” a eommbn rule being to “ let asparagus spin (grow up),
when green peas come in .’' D r. Macculloch states that th e same practice is pursued in France.
,3835. .h id d says, “ I never make a practice of cutting very much after tho first week in June : I then
begin to let it run ; in fact, I never cut the very small grass at all. Asparagus being so valuable a vegetable,
some iiorsons continue to cut indiscriminately till the latter end of June, but this practice is of very
great injury to the next year’s produce.” (H o r t. Tmw.«., vol. ii. p. 237.) landley cuts with a sharp
smooth-edged asparagus knife, in preference to one having a blade like a saw, commences towards the
latter end of April, and never continues beyond midsummer. (G u id e , ^c.., p. 526.)
3836. D u ra tio n o f the p la n ta tio n . Abercrombie says, “ a plantation of asparagus, under good culture,
will mostly contimie for ten or twelve years to afford plentiful crops; after which, th e stools usually decline
in fertility, and the shoots in quality; so th a t to provide a permanent annual supply, somc fresh
bed.s should be planted a sufficient time beforehand, allowing four years for their advancing to a productive
state.”
3837. To sa v e a sp a ra g u s seed. “ Select some of tho finest and earliest heads as they make their
appearance in the sp rin g ; tie them to stakes during summer, taking care not to drive the .stake through
the crown of the plant. In autumn, when th e berries are ripe, wash out th e seeds, if for the market, or
to be sent to a distance; but, for home sowing, keep them in the berry till the time of sowing, the pulp
being a great nourishment to the seed, which ought to be kept in a dry place during the winter.” (J u d d ,
in H o r t. T ra n s ., vol. ii. p. 234.)
3838. F o rc in g a sp a ra g u s. Meager, writing in the middle of the seventeenth century, mentions, th at
the London market was, at that period, supplied with forced asparagus early in the year. “ Some having
old beds of asparagus, which they arc minded to destroy, and having convenience of new or warm dung,
lay their old plants in order on the dung, and the heat doth force forward a farewell crop.” (E n g lish
G a rd en e r, p. 188.) Where much asparagus is forced, it becomes necessary to form plantations on purpose
for an annual supply. The plants are raised from seed in the usual w a y ; but when transplanted,
as they are not intended to remain longer than three years in tlie bed or plantation, they need not be
planted wider than 7 in. or 9 in. When of three years’ standing in the bed, they are eligible for removal
to the forcing pit or frame, or to be excited by a superstratum of tan and warm dung, in the manner of
sca-kale or rhubarb. As some guide to proportion the forcing plantations to the demand, GOO plants
arc required for an ordinary-sized three-light frame, which, Nicol says, will yield a dish every day for
about three weeks.
3839. Lin d eg a a rd , the gardener to the King of Denmark, forces asparagus in the open air, by deepening
to 3i ft. the alleys which are '2 ft. wide ; the beds being 4 ft. wide. The earth taken out serves to raise
the beds, which are covered with litter, and the trenches filled with hot dung. By this means, the
first gathering is made every year on the King of Denmark’s birthday, January 8th. A similar practice
is now frequent in England, and it has long been general in every part of the continent. (See G a rd .
Ma g ., vol. i. p. 173.) This plan has been tried in the Horticultural Society’s garden, and the produce
found to have a superior flavour to th a t forced in hotbeds. (Ib id ., vol. ii. p. 358.) The beds for forcing
in this manner are in some cases faced with pigeon-hole brickwork to the depth of 2 ft., the trenches
between being 2ft. wide, with a gutter formed of draining tiles along the middle, and with wooden c.
iron copings to the brickwork ; or, in lieu of these copings, two courses of the top may be built without
pigeon-holes, and set in Roman cement. The beds may either be covered m litter, or boarded frames,
or both. It is evident, th a t th e same mode of forcing is equally well adapted for sea-kale, rhubarb,
potherbs, and a variety of articles ; and one great advantage of it is, in addition to that of a great saving
of labour, that the same plants, by being forced every year, acquire a habit of early vegetation. (Sec the
details at length in the G a rd en e r's Magazine , vol. iv. p. 360.)
3840. F o r the details o f fo r c in g a sparagus, see the preceding chapter, sect. ix.
Subsect. 2. Sea-kale. — Orámbe marítima L. (Eng. Bot. 924.); Tetrad. Siliq. L. and
Crucîferæ J. Chou marin, Er. ; Meerkohl, Gcr. ; Zeehool, Dutcli ; Crambe marina,
Ital. ; and Col marina. Span.
3841. The sea-kale is a hardy perennial, found in various parts of our shores. The
common people ou tho western shores of England have, from time immemorial, been iu
the practice of watching when the shoots begin to push up the sand or gravel, in Marcli
and April ; when they cut off the yonng shoots and leaf-stalks, then blanched and tender,
and boil them as gTCcns. The precise period of its introduction to the garden is unknown.
Parkinson and Bryant state, that the radical leaves arc cut by the inhabitants where tlie
plant grows wild, and boiled as cabbage ; and Jones, of Chelsea, assured Curtis, that he
saw bundles of it, in a cultivated state, exposed for sale in Chichester market in 1753.
Maher states (Uort. Trans., vol. i.), that the Crambe marítima was known and sent
from this kingdom to the continent more than two hundred years ago, by Lobcl and
Turner ; but Miller, in 1731, was the first who wrote upon it professionally. About the
year 1767, it was cultivated by Dr. Lettsom, at Grove Hill, and by liim brought into
general notice in the neighbourhood of London. It is wild on the shores about Dublin,
and has been cultivated in the gardens there, at least since 1764. It also grows wild
in some parts of the southern coast of England. In the Gardener’s Dictionary, published
in 1774, by Gordon, at Eountainbvidgc, near Edinburgh, directions arc given
for the cultivation of this vegetable, and for blanching it, by covering the beds 4 in.
deep with sand or gravel. Professor Mai’tyn has printed some valuable instruction
for its cultivation, from the MS. of the Rev. M. Laurent ; and Curtis, by a pamjihlct
on its culture, has done more to recommend it, and diffuse the knowledge of it, than
any of his predecessors. Sea-kale is now a common vegetable in the British markets ;
and it is also found in some of tliosc on the continent of Europe, and in America.
.3842. Use. T h e young spring shoots, and the stalks of the unfolding leaves, blanched by rising through
th e natura l ground in a wild state, or by earthing up in gardens, are the parts used ; and when boiled,
and dressed like asparagus, are not inferior to th a t vegetable. They form also an excellent ingredient in
Sometimes the ribs of the large leaves are peeled and dressed as asparagus,soups. --------------- „ .................. z-................................ J-„ — af.t.e..r.. .t.h...e.. p la-nt has
ceased to send up young growths. By forcing, sea-kale may be
had in perfection from November till
■■' ■■■■ - - It is
remarked by Nicol, tiiat vegetables arc
May, a period including all the dead months of the year. seldom improved by forcing, but th a t sea-kale forms an exception,except
the forced shoots produced a t midcoased
inter being more crisp and delicate in flavour than those procured in the natural way in April or May.
S■i r George Mac■k enzi• e (rzC«a l,e d,. U o r t. iV/t.va., vo..l . zi . pp.. 331133..)) oobbsseerrvveess,, tthhaatt sseeaa--kkaalloo ccaannnnoott eeaassiib^ be
overdone in cooking, and that after being well boiled, it should be thoroughly drained, and Iheii
to remain a few minutes before the fire, that a farther portion of moisture may be exhaled.